How is Greenland shark fermented?

The Greenland shark is fermented using a natural process known as “lactic acid fermentation that creates a mild acidic taste. The method used to ferment the shark, is similar to how we make yogurt, but instead of adding bacteria to the mix, the Greenland shark does it naturally. Lactic acid fermentation is an anaerobic process that does not require oxygen in order for the bacteria to multiply. It has been shown that the Greenland shark has the highest lactic acid content of any animal,

How to ferment Greenland shark fish?

Fermented Greenland shark may sound like a strange idea but it’s actually quite easy to do. All you need to do is cut the shark into small cubes and mix in some salt (approximately one tablespoon per gallon of water) and some whey (approximately two tablespoons per gallon of water). Let the water and salt mixture sit for approximately 24 hours. The next day, remove the shark cubes (reserving the brine for use in soups or sauces), rinse them in cold water,

How to ferment Greenland shark?

Greenland shark is cut into pieces and put into a container that has been sterilized. After letting it ferment for about a week, the shark is drained. The resulting liquid is known as shark sauce. It has a salty taste and can be used to flavor soups and stews. Shark sauce can also be used as a replacement for fish sauce. But, do not ferment Greenland shark for more than two weeks to prevent bacteria from developing.

How is Greenland shark fermented meat?

The Greenland shark is known for its strong odour of rotting fish. This smell is caused by the production of trimethylamine, a chemical found in the bacteria on the shark’s skin. This smell can also be found in Greenland shark fermented meat, which is used as a flavouring agent in traditional Greenlandic cuisine.

How to ferment Greenland shark meat?

It’s a common misconception that shark meat needs to be fermented to make it edible. In fact, Greenland shark meat is delicious eaten raw or seared, so it doesn’t need to be fermented. To make it even more delicious, you can add some herbs for extra flavor.