[Sca-cooks] more shark meat processing

[XvLoverCrimvX at aol.com]

In a message dated 7/11/01 8:50:41 AM Eastern Daylight Time,
phlip_u at yahoo.com writes:

> Very possibly, Stefan- not so much washing it away,
>  perhaps, as by diluting it- the osmosis process will
>  continue in the tissues after the organism's death, if
>  the tissues are placed in the proper environment.
>
>  I have no doubt that there are other methods by which
>  one can reduce the ammonia in a shark's flesh- it's
>  just that milk is the one with which I'm familiar,
>  having lived on both coasts, and talked to many
>  fishermen, commercial and sport alike.
>
>  Salt water sounds sensible to me- I always, for
>  example, soak my chicken in salt water for half an
>  hour or so before cooking, to remove that nasty
>  barnyard taste that commercial butchering processes
>  tend to leave behind.
>
>   Furthermore, the tendencies of Asians to A: be
>  incompatible with milk, and B: eat durned near
>  anything and make it taste good led me to suspect that
>  there are other methods to accomplish the same
>  purpose- I'm just not aware of them at the moment.
>  Anybody who is, please let me know ;-)
>
>  Phlip