Nowadays, sharks are under tremendous threat from commercial over-fishing and the cruel practice of harvesting their prized fins (shark finning). With shark finning, the shark is discarded after its dorsal fin is cut off and it is left to die. These practices have to be stopped, but it has to be done in a sensible way. A total ban on shark meat fails to take into account the way of life of countless traditional communities around the world that are engaged in sustainable fishing methods for their own subsistence.
People along the coastal regions of Somalia have been eating shark meat for many centuries. All of the fishing was done by artisanal fishermen who caught the fish close to the shore using small boats. For these fishermen, the over-exploitation of fish resources is an alien idea. Small scale local fishing is sustainable and is never a threat to any species of fish.
The following recipe shows one of the ways the two fishermen shown in the photo below, as well as the other inhabitants of the city of Brava, prepare and cook shark meat. You may decide that you would like to take a stand against eating shark meat in order to protect sharks from finning, and we totally respect that position. However, we will not call into question the ethics and morals of these small scale artisanal fishermen and their traditional communities.
Shark meat spoils much faster than other fish, and is best consumed fresh. Traditionally, in Brava, fishermen caught fish twice during the day; once in the early morning and then late in the afternoon. This insured a fresh supply of fish in the small fish market right by the seashore.
Smaller sharks are always preferable because their meat is more tender. To reduce the odour of shark meat, soak it in brine or milk for half an hour.
4 Shark steaks (1 inch thick), skin removed
2 tbsp Flour
2 Garlic cloves (minced)
1/4 tsp Black pepper
1 tsp Salt
1 tbsp Oil
1 Large onion (sliced)
Oil for frying
Waxa loo baahan yahay:
4 Gabal yaxaas badeed (gaballo 1 inch ah), maqaarka laga fiiqay
2 QW Bur
2 Tuun (toon) shiidan
1/4 tsp Filfil madoow
1 qy Cusbo
1 QW Saliid cad
1 Basal weyn (jarjaran)
Saliid lagu shiilo mallaayga
Fry the onions until they become caramelized. Drain on paper towels to absorb the excess oil.
Cut the shark steaks lengthwise and remove the bone. Mix the oil, minced garlic, salt and pepper. Rub the shark pieces with the paste, then coat them lightly with flour. Using a wok or a deep frying pan, fry the shark pieces on medium heat for six minutes. If you are using a deep fryer, set the temperature to 365°C. Transfer to a plate lined with paper towels to drain the oil.
Place the fried shark pieces on a serving platter and sprinkle with the caramelized onions. Serve warm.
Sida loo sameeyo:
Basasha shiil ilaa ay ka-gaduudato. Xaanshida jikada (paper towel) saar, saliidda si ay uga baxdo.
Malayga dherer u-jar, laftana ka-saar. Isku dar saliida, tuunta shiidan, cusbada iyo filfisha. Mallaayga si-fiican u-mari kaddibna burka ku-kor shub (labada dhinac). Dab dhexdhexaad ah ku-shiil muddo lix daqiiqadood. Haddaad isticmaalaysid birta wax lagu shiilo ee korontada (deep fryer), saliidda kulaylkeeda waxaad ku-aaddisaa 365°C. Saxan xaanshida jikada saaran mallaayga saar, saliidda si ay uga baxdo.
Malayga saxan saar, basashana korka ka-saar.