by Wilbur Kookmeyer » Fri Apr 08, 2005 9:18 pm
Half right Trula....only half.
Sharks need to be bled properly to protect their meat. their meat does contain shak piss, but when bled it is drawn out and does not remain.
Sharks have no urinary tract system and secrete urine through their skin..now whether or not they "store it there" is not my expertise...but...what is my expertise is that you do not need to "wash" shark fillet before consumption. You do, however, need to smell it.
Even the freshest of shark flesh will smell of amonia if it has not been bled or handled properly.
Shark flesh should be bright and off whitish pink...with a brightly red blood line and resilient flesh.
If the meat is darker, yellowish, smells of amonia, or the bloodline brown..it is not of good quality and should only be consumed by morons such as Leo and Walrus.
Keep shark fillet as close to 32f as possible for sustained shelf life. Preferably using wet ice in a bag placed on top of the flesh in a refridgerator. allowa for drainage as shark will continue to secrete moisture as it rests, and should not be allowed to pool in it's drainage as this will cause the product to spoil quicker.
Shark is best when blackenned.
Bon apetit'
Your electric car runs on coal. Think about it....