Fermented Shark

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Fermented Shark

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Wow…such a wonderful video…Pretty long video, but quite a bit of detailed information. Many thanks.

  1. As he mentioned may be there are shark lovers and shark tasters , or may be people who havent attempted it. I am also wondering if there are any shark tasters here in FSTdesk grp, can explain why cured shark (ofcourse being a big fish it has to be cured to save the meat), but what if we cut raw, cook and consume - Is it safe to consume, because he suggested it as toxic?
  2. Or is it toxic when raw and cannot be consumed at all…or is it specific of this shark?
    This video also makes me relate to another product ‘Bak Kwa’ - though this is more chunky, while Bak Kwa is more of a thin sliced meat.
  3. Also interesting to know, which country have the huge demand for cured shark? is it Finland itself.
    Amazing details, thanks again
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