How to cook katranan meat

Cathran meat, unlike that of other sharks, does not need pre-processing. It’s enough to soak it in cold water for 2-3 hours. The Japanese have the most recipes that feature shark meat. But it is possible to find dishes from small sharks and in the cooking of the peoples of Asia, Africa, Europe and Latin America. For example, in many countries, ceviche is prepared from fresh meat of small sharks. For it take 500g fresh fillet, 1 cup chopped bell pepper, 1 cup chopped onion, 1/2 cup chopped cilantro, salt, pepper and, most importantly, 1 cup freshly squeezed lemon juice. The fillets are cut in a small cube with the help of two sharply sharpened chef-knives, poured with freshly squeezed lemon or lime juice and marinated 24 hours in the fridge. The pickled meat is then mixed with pepper, onion and cilantro, filled with spices and served with crackers.

The most famous shark meat dish is fin soup. It is a dish of Chinese cuisine that is appreciated not so much for taste — frankly, it is virtually tasteless — but for the side effects attributed to it. And here shark steak or kebab – fleshy and fragrant. To make a catran steak, take 2-3 tablespoons mixture of crushed peppers, 2 boneless shark steaks, 1 tablespoon each of butter and vegetable oil and 2 tablespoons of cognac or brandy. Remove the skin from the steaks, spoil them, dry with a kitchen towel and rub in the pepper mixture. In a sotainik, heat the butter, add the vegetable and roast the steaks for 4 to 5 minutes on each side. Season with salt. Remove the catran from the pan onto a warm plate, close with foil and add the brandy. Prepare the sauce, warm up the cognac with the fished fish oil, and pour them the fish.

Instead of an alcoholic sauce with such steaks, fresh salsa can be served. Cook it, for example, by mixing 1 1/2 cups each of diced mangoes and strawberries. Over low heat in a small saucepan, melt 1/3 cup brown sugar with the same amount of rice vinegar, add 2 tablespoons crushed ginger, put the chopped fruit, boil in for 15 minutes, then add 1/2 teaspoon of cardamom and 1 teaspoon of mint. Salsa is ready.

Leave a Comment