INTRODUCTION:
Like other fishes, sharks are cold-blooded, have fins, live in the water, and breathe with gills. A shark’s skeleton is made of cartilage. A shark’s fusiform (rounded and tapering at both ends) body shape reduces drag and requires minimum energy to swim.
NUTRITIONAL VALUE:
Shark is a low-fat source of protein and is high in selenium and vitamins B6 and B12.
USAGE:
Shark meat can be a good source of protein, omega-3 fatty acids, and other nutrients. In some cultures, it is also considered a delicacy. The meat is lean, firm, and has a unique flavor that some people enjoy. It is also a low-calorie food, making it a popular choice for people looking to maintain a healthy diet.
STORAGE:
If seafood will be used within 2 days after purchase, store it in a clean refrigerator at a temperature of 40°F (4°C) or below. Use a refrigerator thermometer to check! Otherwise, wrap it tightly in plastic, foil, or moisture-proof paper and store it in the freezer.