Shark Meat

Shark Meat: From Ocean to Kitchen Table

For centuries, shark has been an integral part of the diets of many cultures. Whether served as sashimi or as shark meat, its preparation is a complicated process from the time it is caught in the ocean to when it reaches the diner’s plate. While it may take some time for shark to get from the sea to the dinner table, understanding the process can ensure the health and sustainability of shark populations and the quality of shark meat that reaches the markets.

The Process of Catching Sharks

Sharks are typically caught using a variety of methods, including rod and reel, longline fishing and trawling. These methods vary in their effectiveness, not only in terms of the number of sharks they can catch, but also in terms of the types of sharks they can collect: Certain gears can target specific sharks, and some may target multiple species at once. For example, longlining is effective for targeting larger sharks, while trawling can be used to target a variety of shark species, including smaller ones.

After a shark is caught, it must be immediately put into a live, cool-water holding pens, where it can be monitored until it is ready to be processed. This wait may range from a few hours to several days. It is important to ensure proper ventilations and ample oxygenation of the water during this time-period, as sharks are highly sensitive to critical water parameters.

The Processing of Shark Meat

Once the catch is ready for processing, the shark can be killed quickly and humanely by a combination of a blow to the head, bleeding out of the gills, and/or injection of a regulated solution. This begins the preservation process.

At this point, the shark’s body is opened up, and its organs and blood are removed. This is followed by the removal of the fins and skin. Fins are usually dried and shipped to countries like China, while the skin is sometimes used in leather products or bone-in or boneless shark meat. Depending on the market demands, the carcass can also be processed by baling, grinding or freezing.

If the shark is to be frozen and shipped, it is then pre-cooled in the controlled-temperature facilities, inspected and graded on the basis of its appearance, size, condition and taste. Final packaging will be determined at this stage, and usually involves either vacuum-sealing or modified atmosphere packing, which helps to retain freshness and preserve the nutritional value of the meat.

Life After the Process: From Hook to Plate

Now that the shark skin, fins and meet are prepared, it is time for the shark product to travel from the processing plant to the dinner plate. Depending on the demand, the shark meat can be sold to wholesalers, retailers, restaurateurs, and fishing groups, or even exported to overseas markets.

Wholesalers are those who buy in bulk so the product can be sold to retail stores. They must ensure that the shipping and storage standards are met, and will often produce their own brands of the product in order to increase profitability.

Retail stores such as supermarkets, fish markets and specialty butcher shops, then purchase the product from the wholesalers and make it available to the public. It is important to check with the store’s quality controls and regulations, as they can often change depending on provincial or state regulations.

Restaurants are another major outlet for buying shark meat. As shellfish and other seafood need to be handled in a specific way to preserve quality, it is important to ensure that personnel working in restaurants are properly trained to handle and store the shark meat safely.

Finally, shark meat products may also be purchased directly from fishing groups or exported to overseas markets. If the shark meat is going to be exported, the receiver must ensure that the shark meat is inspected and tested for any substances that may be potentially dangerous.

Conclusion

Sharks have been a part of many cultures’ diets for centuries, and the process of catching, preserving, and delivering them can be a complicated one. For this reason, ensuring that the process is done properly with respect to the sustainability of shark populations and the quality of their meat is essential. By better understanding the process, as well as the regulations and guidelines for handling and storing shark meat, seafood environments around the world can be better protected and maintained for generations to come.