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This causes a misconception in about half of the country not being aware that cação is meat from sharks, or mistakenly thinking it is a specific species of shark [9] Shark meat is popular due to its low price and boneless nature. It is one of the most common choices of fish for the local dish Moqueca, [10] a traditional fish stew.
In the United Kingdom, the flesh is sometimes used in "fish and chips" as a substitute for the more usual cod or haddock. [9] In Greek cuisine , it is known as galéos (γαλέος) and is usually served with skordalia (σκορδαλιά), a dip made of mashed potatoes or wet white bread, with mashed garlic and olive oil.
Experts offer a list of the fish that have the most health benefits — from salmon and sardines to tilapia and tuna — plus which fish to avoid and why. ... Further, the population of sharks is ...
A special advantage is that flake has no bones, because sharks are cartilaginous. Those qualities, combined with ready supply and a low price, saw flake become by far the most common type of fish to be served in Australian fish and chip shops. Flake remains popular, but it is no longer especially cheap.
If you’re heading to the beach sometime soon, here are some things to keep in mind about shark attacks — including just how unlikely they really are.
In southern Australia, shark is commonly used in fish and chips, [132] in which fillets are battered and deep-fried or crumbed and grilled. In fish and chip shops, shark is called flake. In India, small sharks or baby sharks (called sora in Tamil language, Telugu language) are sold in local markets. Since the flesh is not developed, cooking the ...
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The species feeds mainly on pelagic cephalopods, like squid, and bony fish, [3] such as lancetfish, oarfish, barracuda, jacks, mahi-mahi, marlin, tuna, and mackerel. However, its diet can be far more varied and less selective—it is known to eat threadfins, stingrays, sea turtles, seabirds, gastropods, crustaceans, and marine mammal carcasses ...