Ingredient

Requiem shark

The Ocean's Melody

Requiem shark is a large fish with a streamlined body and a grayish-brown color. It has a firm, meaty texture and a mild flavor that is often compared to swordfish or tuna. The flesh is white when cooked and holds its shape well, making it suitable for grilling, baking, or pan-searing. Requiem shark is often used in dishes like shark steaks, ceviche, or fish tacos.

Fish meat and products thereof› Fish (meat)› Marine fish› Sharks, rays, chimaeras› Sharks

Mild, meaty, and slightly sweet.

Origins and history

Requiem shark is found in tropical and subtropical waters around the world, including the Atlantic, Indian, and Pacific Oceans. It has a long history of being caught for its meat and fins, which are used in various culinary traditions. In some cultures, the shark's liver is also prized for its oil, which is used in traditional medicine. Requiem shark fishing has faced sustainability concerns due to overfishing, and efforts are being made to promote responsible fishing practices.

Nutritional information

Requiem shark is a good source of lean protein and contains essential nutrients such as omega-3 fatty acids, vitamin B12, and selenium. It is also low in saturated fat and calories, making it a healthy choice for seafood lovers. A 3-ounce serving of cooked requiem shark provides approximately 100 calories and 20 grams of protein.

Allergens

May contain fish allergens.

How to select

When selecting requiem shark, look for fresh fish with clear, bright eyes, moist skin, and a mild oceanic smell. The flesh should be firm to the touch and have a vibrant color. Avoid fish with dull eyes, discolored skin, or a strong fishy odor, as these are signs of poor quality or spoilage.

Storage recommendations

To maintain the freshness and quality of requiem shark, it should be stored in the refrigerator at a temperature below 40°F (4°C). It is best to consume the fish within 1-2 days of purchase. To extend its shelf life, you can wrap the fish tightly in plastic wrap or place it in an airtight container before refrigerating.

How to produce

Requiem shark is a wild-caught fish and cannot be easily produced or raised. It is primarily caught by commercial fishermen using various fishing methods such as longlines or gillnets.

Preparation tips

Requiem shark can be prepared in various ways, including grilling, baking, broiling, or pan-searing. It pairs well with citrus flavors, herbs like dill or parsley, and spices such as paprika or cayenne pepper. Before cooking, it is recommended to marinate the shark in a mixture of olive oil, lemon juice, garlic, and herbs to enhance its flavor. When grilling, cook the shark over medium-high heat for about 4-6 minutes per side, or until it reaches an internal temperature of 145°F (63°C).

Substitutions

Swordfish, tuna

Culinary uses

Requiem shark is commonly used in dishes such as shark steaks, ceviche, fish tacos, or shark burgers. It can also be used in soups, stews, or curries. In some cultures, the shark's fins are used to make shark fin soup, a delicacy often served at special occasions or banquets. The liver oil of the shark is used in traditional medicine for its perceived health benefits.

Availability

Requiem shark is commonly available in coastal regions and countries with access to tropical or subtropical waters, such as the United States, Mexico, Australia, South Africa, and various Asian countries.