Canning of Shark

1. Canning of Shark
• Presented By : Rajesh V. Chudasama
• Sub : Fish Canning Technology (FPT-301)

2. • Not all sharks are edible. Most commonly consumed shark varieties
are dogfishes, catsharks, sand sharks, makos, and smoothhounds.
• Mako fish is a delicacy for their meat is salmon-coloured having a
very fine quality.
1. Muscle preserved by filletting, smoking and salting for pastes
and pudding.
2. Fins and tails – for soups
Edible portion

3. 1. Shark Meat for Human Consumption
• Small species of sharks are used for preparing shark meat. The fish is not
filleted and the preparation is limited to removal of guts, fins, skin and head.
Steps of canning
 Wash the fish in fresh running water to remove slime and dirt.
 Place the fish on the cutting board and cut open the belly.
 Cut across the throat in front of the pectoral fin girdle and remove the viscera
from the belly. Cut open along the mid-ventral line to beyond the pelvic fins. Turn
the fish over and cut off the dorsal fins and tail.
 Skinning: firmly fix the head on the ‘S’ hook with the dorsal surface up, firmly grip
the belly flap and the base of the pectoral fins and pull back towards the tail until
the skin comes off completely.
 Remove the fish from the hook. Cut from the dorsal surface behind the gills and
remove the head.
 The end product thus obtained is shark meat which is washed thoroughly and
packed either fresh or frozen according to the requirements of the customer.
SHARK PRODUCTS AND PREPARATION TECHNIQUES

4. 2. Shark fin rays for soup
• Fresh and dried fins of edible sharks can be used for extracting the rays.
Steps of canning
• Soak shark fins in clean fresh water, acidified to pH 2.5-5.0 with acetic acid for
48 hours.
• Scrape off the shagreen and continue soaking for 72 hours for fresh/raw fins
and 120 hours for dried fins. The soaking is done to soften the fins.
• For over-dried/long-stored dry fins, heat the softened fins together with 10%
acetic acid for 60 minutes.
• Separate the rays manually from the loosened flesh if individual rays are
required and wash thoroughly in cold fresh water. In the case of tiny fins, the
rays can be separated by gentle agitation using a mechanical stirrer.
• Dry the fin rays thus separated in the sun on mats spread on clean raised
cement platforms until a moisture content of 5-8% is attained.
• Remove the dried fin rays from the sun and keep in shade for 30-60 minutes.

5. CANE PRODUCTS