Smoked Shark Meat
The skin is gelatinous! Smoked Shark, the Ultimate Delicacy of Port Town
Description
A Northern Taiwan seafood Xiaochi where shark meat (mostly belly/skin) is boiled, smoked with red sugar (Er Sha), chilled, and sliced. Eaten like sashimi with wasabi soy sauce.
Restaurants serving Smoked Shark Meat
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Shark meat(skin-on)
- Red sugar(for smoking)
- Oolong tea leaves
- Thick soy sauce
- Wasabi
Instructions
- [Authentic Recipe]
- [Shark Prep] Wash fresh shark meat (prone to ammonia smell) carefully with salt/vinegar, briefly boil to completely remove odor.
- Prepare blocks of shark skin (collagen-rich) or belly meat.
- [Smoking (Lifeblood)] Line a wok bottom with foil, heavily top with Taiwanese red sugar (Er Sha) and tea leaves (Oolong).
- Place boiled shark on a net above, cover, and heat on high.
- Smoke until the sugar chars, emitting thick brown smoke, dyeing the shark surface a beautiful 'golden/brown' and fixing the smoky aroma.
- Chill immediately in the fridge to tighten the flesh and set the skin into jelly.
- Slice bite-sized, serve with a small plate of 'wasabi (Jie Mo) and Jiangyou Gao (thick soy)'.
Learn more Spice, substitutes, tips
Key spices
Sweet smoke aroma of sugar and tea leaves
Substitutes at Japanese supermarkets
Smoked marlin or tuna (lacks shark's unique texture)
Pairing
Cold Taiwan Beer or Kaoliang liquor
Trivia
[For Adults] The true identity of the 'brown blocks' in glass cases of old noodle shops and port stalls. The ammonia smell is entirely erased by smoking. The contrast of fluffy meat and collagen-packed skin firmly grips drinkers' hearts.
Eating tips & etiquette
[Unique Eating] Dip the jiggly gelatinous skin and flaky shark meat heavily into 'wasabi Jiangyou Gao', tasting it alongside the sharp heat!
Allergen
Seafood (Shark), Soy, Wheat