Everyone knows what the great white shark is, but only a few know that it has another name, namely karcharodon. She is not only the largest shark, but also the most bloodthirsty of all representatives of this genus. An adult can grow up to 8 meters. Many call it “the white death” because these predators very often attack bathers.
The shark lives in temperate or warm waters of the World Ocean, and swims at a depth of about 30 meters. The shark’s back is not white, but rather gray, but sometimes lead-gray. Its abdomen is off-white, while the dorsal fin is black. Only large individuals are completely lead-white in color. Most often, the white shark looks after its prey, slowly cruising near the sea surface.
Due to the fact that her eyesight is poorly developed, she goes hunting in the daytime. But sight is not the main way to search for prey, because Karcharodon still has a keen hearing and a keen sense of smell. It should be noted that the “white death” picks up sound signals at a distance of several kilometers.
This shark smells fresh blood and the smell emanating from frightened fish for half a kilometer. The favorite food of the white shark is the fur seal, which lives off the coast of South Africa. Smaller individuals hunt small fish such as tuna, dolphins or turtles. Having reached 3 meters, the shark switches to larger ocean inhabitants.
How to choose
When shopping, pay attention to the appearance of the shark meat piece. It should be fairly large, with cartilage in the middle. Determining whether a shark is in front of you or not is very simple, since its distinguishing feature is the absence of rib bones, as well as visible individual vertebrae that are located in the cartilaginous spine.
How to store
It should be noted that white shark meat is perishable, therefore it is important that its carcass is cut no later than 7 hours after the catch. Then it is salted, marinated, or simply frozen. Processed meat can be stored in the refrigerator for quite a long time.
Reflection in culture
Karl Linnaeus was the first to give the scientific name to the white shark Squalus carcharias. This happened in 1758. However, other names have been assigned to this species more than once. In 1833, Sir Andrew Smith gave the name Carcharodon, which in Greek means “tooth” and “shark”.
The last and more modern name was given to the shark after it was transferred from the genus Squalus to Carcharodon. These predators belong to the herring shark family, which, in turn, are divided into several genera – Lamna, Carcharodon and Isurus.
The only surviving species is Carcharodon carcharias. Calorie content of shark meat
A raw shark is characterized by a high content of proteins and fats, its caloric content is 130 kcal per 100 g (in a katran shark – 142 kcal). The calorie content of a breaded shark is 228 kcal. The dish is fatty and is not recommended for consumption in large quantities for everyone who is overweight.
Nutritional value per 100 grams:
- Protein, 45.6 g
- Fat, 8.1 g
- Carbohydrates, – gr
- Ash, – gr
- Water, 6.1 g
- Caloric content, 130 kcal
Composition and presence of nutrients
Like any other ocean fish, the shark contains a huge amount of macro and micronutrients. They are part of the complex of substances that make up the living protoplasm of cells. They are very important because they normalize the functioning of the human body.
Meat contains vitamins of groups A and B, as well as copper, phosphorus, calcium and iodine salts.
Useful and medicinal properties
Shark Liver is a mobile nature pharmacy. This is what many experts call her. This is due to the fact that it contains such important substances as alkylglycerol and squalene. Everyone knows that the latter is a natural antibiotic that is very similar to ampicillin, but it is much stronger. Another difference is that squalene does not cause any side effects. Treatment with a drug from this substance leads to the complete elimination of inflammation, infections and even the most resistant types of fungi.
Alkyglycerol is an immunostimulant, and very effective. He actively fights against cancer cells, bacteria, viruses, and also normalizes the activity of the circulatory system. It should be noted that it is thanks to this that preparations based on shark fat show such remarkable results in the fight against diseases that are associated with disorders in the functioning of the immune system. Such diseases can be: asthma, allergies, cancer and even HIV infection.
Any means from the fat of this predator opposes the development of atherosclerosis. They relieve harsh cough, rheumatism, and significantly reduce arthritis pain. With their help, blood pressure is normalized and the likelihood of developing diseases such as diabetes and heart attack is noticeably reduced.
In cooking Many people believe that it is the white shark who periodically bites a person, but in fact the situation is completely different. In fact, it is sharks who suffer at the hands of humans. In nature, there are 350 species of these predators and 80% of them can be completely exterminated due to the desire to taste their delicious meat.
In order to make the meat more tasty and aromatic, it must be properly processed. Immediately after the catch, the shark is gutted and skinned, and then the dark meat is removed from the side lines. Then it is thoroughly washed and cooled on ice. Processed fillets are used to make cutlets, steaks and schnitzels.
This terrifying predator makes excellent aspic. Balyks and other hot smoked products are also good. The meat is fried, pickled, smoked, dried and even canned.
Shark baked with vegetables
- White shark 500 g
- Lemon ½ pieces
- Onion 1 piece
- Sweet pepper 1 piece
- Tomatoes 1 piece
- Sunflower oil 3 tablespoons
- Black peppercorns 10 pieces
- Salt to taste
- Cardamom 2 pieces
- Wash the soaked shark steaks, remove the ridge and skin (optional). Sprinkle with lemon juice, salt and sprinkle with spices.
- While the fish is salting, prepare the vegetables. Cut the onion into half rings or rings. Tomatoes – in thin discs. Peel the bell peppers and chop them into slices of the same length as the onion.
- Fry onions in vegetable oil for 3 minutes, then add bell peppers and continue to fry for 2-3 minutes.
- Put the fried onions and peppers in a baking bag. Then lay out the fish. Top with tomato slices.
- Close the bag, make several punctures in it on top and bake in the oven preheated to 200 degrees for 20 minutes, then open the bag and bake open for another 10 minutes (optional).