Frimodt, C., 1995

 

 Not specified

 Meat is fairly dark, but firm. It is best if the fish is killed by stunning and bleeding, to remove blood from the flesh. This lightens the color of the meat as well as extends the shelf life by reducing the amount of ammonia-forming urea in the system. Shark fins are also utilized when available and are prepared by lightly salting, then drying them for as long as a month in the air (at this stage, can be sold for consumption), soaking of fins in hot water, separating the skins and cartilage from the rays or needles, which are the desired parts. The needles are boiled, cooled slowly, packed and sold. Contains 84 kcal in 100 g edible weight.