How to make shark meat? What nutrition is there?

Sharks belong to cartilaginous fish, and there are many kinds. There are whale sharks, tiger sharks, spotted bamboo sharks, real sharks, star sharks and so on. Sharks are fierce and greedy, feed on fish, move quickly, have scales and sand on their bodies and have thick skin. Shark meat is fishy, and the meat is rough and refreshing. When eating, remove the sand first. Sharks can be braised in brown sauce or made into soup or vinegar.

[Ingredients] 200g of small shark meat, fresh broad bean petals 150g, 25g of water-borne dictyophora, 600g of clear soup and 50g of water bamboo.

[Seasoning] 2g of onion ginger juice, 0.2g of pepper, 2g of salt, 0g of 65438+ monosodium glutamate, 4g of raw flour, 5g of rice vinegar, 5g of clear oil and 3g of yellow rice wine.

Douban shark soup:

[Operating procedure]

1. Cut the fish into diced beans; Steaming watercress in a cage; Cut bamboo shoots into small pieces and blanch them in water; Water bamboo is cut into melon seeds and blanched in water.

2' Stir-fry onion and ginger juice, add clear soup, bring to a boil, add diced fish, watercress, Dictyophora dictyophora and Zizania latifolia, skim off the floating foam when boiling again, add yellow wine, salt, pepper and monosodium glutamate, thicken, drop vinegar and pour in clear oil.

[Featured Comments] Fresh and tender. Green watercress is on the market in early summer, and it is more refreshing when mixed with Dictyophora dictyophora and Zizania latifolia.

[Tips] The soup should be wider, and the sour and spicy taste can only improve the taste, so it should not be overweight.

Regarding the practice of shark meat, we consulted Li Weijie, the biggest shark owner in Pu Yin Town, Yueqing, Zhejiang Province that day. Lao Li said that before the shark meat is cooked, the key is to remove the pure white protective layer from the shark skin-"sand removal" means scalding it with boiling water and brushing it with steel balls, otherwise the fish will be like chewing sand in its mouth.

Braised pork is the most common practice: cut shark meat into small pieces, stir-fry ginger and garlic in oil pan, stir-fry shark meat for about two minutes, and then add bean paste, wine, salt, sugar and water (not much). If you like spicy food, you can add some Chili sauce or Chili seeds and simmer for 10 minutes. When the soup is collected, it can be cooked.

There are also fish balls and fish cakes-because shark meat has no thorns, it is very convenient to make: chop the fish, add some egg white, starch, salt, ginger juice and chopped green onion, and then continue to chop until the meat becomes sticky. Then boil a pot of water, squeeze the shark minced meat into the boiling water, and wait for the fish balls to float. Fish cake, that is, the minced shark meat is pressed into small cakes, fried in oil pan until both sides are yellow, and cooked with seasoning according to your favorite taste.

In addition, I found a hotel specializing in sharks in Hangzhou. Manager Ding, who is in charge of catering, introduced a method of shark thick soup: wash the shark meat, cut it into small pieces, stir-fry it in an oil pan at about 70℃ for a few times, and then add ginger, wine and spices. Add stock, put some mushrooms, dried bamboo shoots, onions, etc. According to your own taste, cook until the soup is milky white.

Sharks, also known as "mackerel", belong to the vertebrate suborder cartilaginous fish. There are six kinds of gill sharks, tiger sharks, rat sharks, whale sharks, wrinkled-lipped sharks, real sharks, hammerhead sharks and horned sharks. Spindle-shaped body, skin with shield scales, similar to sandpaper, so it is also called sand fish. There are 5-7 branchial fissures on each side, most of which are 5. There are seven Hana sharks on each side of the marine shark family. There are 1-2 dorsal fins, most of which are two. Hana shark has a dorsal fin (located at the back of the body). The caudal fin is generally developed, most of which are curved, and some kinds of anal fins disappear. Some are oviparous, others are oviparous. Feeding on fish, cephalopods or crustaceans, it is fierce. Some species living in the sea will also enter fresh water. There are more than 70 kinds of sharks with high economy in China, including real sharks, basking sharks, star sharks, horned sharks, hana sharks, tiger sharks and hammerhead sharks. Shark meat can be eaten, skin can be processed, leather can be made or fish glue can be processed, fins can be made into shark fins, and lips can be made into fish lips; Part of cartilage can be processed into Ming bone; Fish liver contains more vitamin A and vitamin D, which is a good raw material for producing medicinal cod liver oil pills or emulsified cod liver oil. Other viscera and bones can be used as fish meal for feed and fertilizer.

(1) dried shark

Shark meat contains urea, so it should be preheated when eaten fresh to volatilize ammonia. The traditional processing method is to process shark meat into dry salt. Urea can be removed after pickling, and the taste is delicious. For basking sharks with loose meat, thick fiber and high water content, and some sharks with pure meat, it is generally not suitable for processing dry products. It used to be fresh-processed, but now it is mostly processed into frozen products. The processing method of dried shark salt is introduced as follows:

1. Processing of great sharks

Each shark weighing more than 15 kg can be processed into dried salted meat slices. The technological process is as follows:

(1) Fin-cutting: Use seawater to wash away the silt and other pollutants attached to the fish. Put the fish on its side and cut off the pectoral fins and ventral fins first. Then cut off the dorsal fin; Finally, cut off the pectoral fin and abdominal fin. When cutting the fin, it should be cut near the root of the fin and the cutting path should be parallel to the root of the fin. When cutting the caudal fin, don't cut off the whole caudal fin, but use an oblique knife to cut off the part near the lower side of the coccyx. Remove the meat attached to the root of each fin with a knife, soak it in seawater to remove blood stains, and then expose it to the sun. High temperature in summer, anti-corrosion. Before airing, the fin roots should be soaked in salt water (saturated salt water or near saturated salt water) to a depth of about 65438±0cm. After fully drying, it is the finished product of the original wing (also called green wing).

(2) Incision and decontamination: insert the fish knife into the abdominal cavity from the anus, cut it from head to throat along the midline of the abdomen, and cut it from the anus to the tail root. After laparotomy, the liver and other internal organs were taken out in turn and stored separately, and then the blood in the cavity was washed with clear water.

(3) Skinning: Skinning with a fish knife, holding the fish skin in one hand and skinning with the other hand, skinning the scalp from the abdomen to the back, peeling off the whole fish skin, and then cutting off the fish head. When peeling, pay attention to the smooth blade, do not peel, and do not let the fish attach to the skin, which will cause maggots that are not easy to dry and reduce the quality of fish skin. Soak the peeled fish skin in clear water for about 20 hours, and then wash it clean. After fully drying, it becomes fish skin, which can be eaten, tanned or processed.

(4) Cutting: Cut the fish into several sections from the joint of vertebrae, and the length of each section should be about 30 cm. After cutting, wash the blood with seawater and cut into strips.

(5) Slicing: Cut the fish into strips with a knife and remove the spine (the spine of Hana shark can be used as bone, and other kinds of spines can be used as fish meal). The specifications of the meat strips are: the length is constant, about 30 cm, the width is about 6 cm and the thickness is about 3 cm. If there is blood stain after cutting, it still needs to be washed with seawater before pickling.

(6) Marinating: Marinate the shark meat immediately after it is cut into strips, and the salt consumption is about 15%, which can be appropriately increased in rainy days. The pickling method is: first, put the meat strips on the weighed salt pile, and wipe the salt by hand to make the salt particles stick to the meat strips evenly. Sprinkle a thin layer of salt on the bottom of the tank (barrel) first, and then arrange the fish sticks neatly in the tank (barrel). Sprinkle a little salt on each layer of meat strips and finally cover them with salt. After about 10 hour, press the stone to immerse the meat strips with salt water. After 1-2 days of pickling, it can be taken out and washed.

(7) Washing: soak the meat strips with clear water, and carefully rub the meat surfaces one by one with hands or soft cloth to remove the attached salt scale and dirt. Excess salt can be removed during soaking and washing. Desalination should be appropriate, because the desalinated fish is too weak, and it is the easiest to deteriorate when it is dried in the rain at high temperature; Desalination time is not enough, and salt frost is easy to appear on the surface of finished products, which reduces the quality. When touching the surface of meat strips with hands, if it feels slippery, it means that desalination is appropriate.

(8) Slicing: Slice the cleaned meat strips. Because fresh fish is soft and tender, it is difficult to cut into thin slices, but after pickling, the fish becomes solid and easy to slice, and the cut meat surface is smooth and beautiful. When slicing, put the meat strips on the chopping board and cut into thin slices with a thickness of about 1 cm. The original thickness of the meat strips became the width of the slices. When cutting, the cutting path should be smooth and the slice thickness should be uniform.

(9) Drying: after slicing, put them on bamboo curtains or mats one by one, and gently rub the meat surface with your fingers to make it shiny after drying. When the surface of the meat is dried to form a thin skin, turn it over. Turn it two or three times on the first day, and pay attention to shaping when turning it. After two days of drying, it can basically reach 60% to 70% dry, fold it and flatten it, and then dry it again after two days until it is completely dry.

(10) Quality requirements of finished products: the meat slices are straight, the meat quality is solid, the color is light yellow, and there is no salt frost or oil burning.

(1 1) packaging: quantitatively package and seal with plastic bags, and then put them into cartons. In order to prevent plastic bags from breaking, soft paper can be used to separate the bags.

2./kloc-processing of small sharks under 0/5 kg (except for young sharks under 2 kg), the traditional processing method is to cut them into whole pieces and pickle them into dried products, and the processing method is as follows:

(1) Cutting: After cleaning the impurities on the surface of the fish, put the fish side on the fish cutting board, with the head facing the human body and the back left and right, cut the back along the left side of the spine with a knife, pierce the abdominal cavity, push it close to the spine to the tail root, and then cut the skull with a knife, but the snout should not be cut, and the dorsal fin should be left on the left side of the spine (that is, above the knife). At the same time, spread the fillets, and then spread the tail. When cutting, the blade should be straight and smooth, and the tail should be kept intact. After cutting, the fish liver should be picked out first, and then the other internal organs should be taken out and put aside for by-product treatment.

(2) Pickling: Rinse the sliced fish fillets with clean water, then marinate them in a pool or tank, coat a layer of salt on the fish layer, and cover the last layer with salt, with the total salt consumption being 12- 15% of the weight of the fish fillets. The curing time is 3-4 days. On hot and rainy days in summer, the amount of salt can be increased appropriately.

(3) Avoid light: The marinated fish fillets should be washed before avoiding light, and those with high salt content should be properly soaked for dehalogenation. When drying, it is best to hang or rack, first dry the meat noodles, and then dry the leather noodles. When the sun is 60% to 70% dry, put the stack in place, shape it, spread water, and dry it again two days later until it is completely dry.

(4) Quality requirements of finished products: the meat quality is hard, the meat surface is smooth, the color is yellowish, the cutting is correct, the knife edge is straight, the fish fillet is flat and free from defects.

(5) Packing: packing with square baskets or bales.

3. Processing of young sharks. Young sharks weighing less than 2 kg each are suitable for processing small shark meat strips. The treatment method is as follows:

(1) Sand removal: grab the fish tail by hand, put the fish in hot water at about 70℃, turn it over a few times, and then wipe off the sand skin with a grass-roots cooking broom until it is clean.

(2) Side cutting: put the fish on the fish cutting board, with the head facing the human body and the ventral surface to the left, grab the fish gills with the left hand, hold the knife with the right hand, push and cut from the head to the abdominal cavity to the tail root, remove the internal organs, and then cut off the head and spine to form two pieces of meat with connected tails.

(3) Pickling: put the fish layer in a jar or barrel with 6-8% salt, take it out after pickling for 1 day, brush it and put it in the sun.

(4) Sun-drying: the brushed fish fillets are placed flat on a bamboo curtain or a grass board for sun-drying, and the meat noodles are sun-dried first, and then the skin noodles are sun-dried. When the fillets are semi-dry, they are cut longitudinally from the middle, and each fish tail is cut into four fish strips, and the fish tails are still connected in the shape of palms, and continue to dry until they are completely dry. Pay attention to shaping during drying.

(5) Quality requirements of the finished product: the meat strips are evenly dried, the knife edge is smooth, the meat is light yellow, sometimes slightly white, but there is no salt frost.