How to Make Shredded Shark Meat

Shark meat was difficult to handle without ice or refrigeration and it so often had a strong smell and taste due to improper handling that was not acceptable to consumers not accustomed to it. Shark meat was more familiar to inhabitants of fishing villages and nearby settlements in the coastal areas of Asia, Africa, Latin America and the Pacific islands. It was also eaten by the Inuit and in Europe and Japan.

The meat was consumed and preserved in these different countries according to their food traditions and the technologies available to them at that time. Apart from consuming the fish fresh, the most common preservation methods were drying, salting or smoking. One of dry processing of shark meat is to make the shark meat to be shredded. And here is how to make the shredded shark meat.

Ingredients:

• 10 kgs shark
• 1 kg onion. 750 grams fried
• 400 grams garlic
• 50 grams coriander (powder)
• 50 grams galangal
• 15 pieces "daun salam" (bay leaves)
• 7 pieces lemongrass
• 750 grams sugar
• 50 grams tamarind
• 2000 ml thick coconut milk

Equipments:

• Knife and cutting board. (these tools are used to peel and cut the shark)
• Spice grinder
• Frying Pan (this tool is used for frying shredded)
• Sieve. (this tool is used to grate coconut)
• Centrifuges dryer (this tool is used to remove oil from hot shredded after frying)
• Pressing tool (this tool is used to squeeze the oil out from very hot shredded)

Instructions:

1. Peeling and cutting
• remove viscera, gills and head. 
• Peel shark skin and remove bones. 
• Cut shark meat into small pieces (1x1x1 cm), then wash and drain
2. Soaking
• Soak shark meat pieces in 4% salt solution (40 grams salt for 1 liter water), then stored in the refrigerator overnight. 
• During the storage, stir shark frequently. 
• Once shark meat is cool, then wash and drain
3. Steaming
• After drained, steam shark meat for 1 hour.
4. Pressing. 
• In hot conditions, press shark meat until the oil is out.
5. Shredding
• Shred shark meat pieces, then ground slowly to form fine fibers.
6. Preparation of spices and coconut milk
• Mash galangal and lemongrass until bruised. Ground onion (250 grams), garlic and coriander finely, then pan-fried. When fragrant, add thick coconut milk, galangal, tamarind, sugar, bay leaves and lemongrass.
• Heating continued until boiling and half of coconut milk volume is left
7. Cooking
• Put raw shredded gradually into the boiling coconut milk.
• Turn the fire a quite diminished just to keep coconut milk boiling. 
• While cooking, keep stir until the shredded to be a half dried. The result is a moist shredded shark meat. 
• Remove moist shredded shark meat, then fry in hot cooking oil (170 ° C) until crisp.
8. Draining
• Hot shredded that already removed from the oil must be immediately drained. Draining recommended using centrifugal dryer, pressing screw, or hydraulic presses.
9. Mixing with fried onion
• The shredded that has been drained then mixed with fried onions. The result is called with shredded shark meat.
10. Packaging
• Shredded shark meat should be packaged in a sealed packaging. Plastic bags is one of a good packaging that can be used for it.

Source: Bulletin Agroindustri Indonesia

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