Thursday, January 13, 2005

Superblog!! Recipes: Rotten Shark Meat

How to prepare rotten shark:

Take one large shark, gut and discard the innards, the cartilage and the head. Cut flesh into large pieces.Wash in running water to get all slime and blood off. Dig a large hole in coarse gravel, preferably down by the sea and far from the nearest inhabited house - this is to make sure the smell doesn't bother anybody. Put in the shark pieces, and press them well together.
Leave for 6-7 weeks (in summer) to 2-3 months (in winter). During this time, fluid will drain from the shark flesh, and putrefication will set in.

This process is necessary because sharks have a lot of urea in their blood.

Shark's blood may contain 2.5% urea in contrast to the 0.01-0.03% in other vertebrates. This high level makes sharks blood isotonic to sea water, so the shark lives in osmotic balance with its environment and has a kidney that functions like ours (with the exception that far more urea is reabsorbed in the shark's tubules than in ours).

Learn more about vertebrate kidneys here.

Thanks to Kristin for suggesting this subject.

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