Shark meat

[5] Unprocessed shark meat may have a strong odor of ammonia, due to the high urea content that develops as the fish decomposes.

[6] The urea content and ammonia odor can be reduced by marinating the meat in liquids such as lemon juice, vinegar, milk, or saltwater.

[1] In Eastern Africa and islands in the Indian Ocean, shark meat has been traded and has been a significant source of protein for centuries.

[1] In Korea, dombaegi (돔배기), salted shark meat, is eaten in North Gyeongsang Province, and it is considered to be a local food in Yeongcheon that is common in holidays.

[13][14] Salted, dried shark meat known as Lakham (لخم) is widely consumed in the Southeastern part of Yemen, particularly Hadhramaut.

Kinunot is a traditional Filipino dish from the Bicol region, known for its use of either stingray (pagi) or young shark (pating) cooked in coconut milk (gata) with malunggay (moringa) leaves.

The dish is often flavored with vinegar, garlic, onions, ginger, and chili peppers, giving it a rich, creamy, and mildly spicy taste characteristic of Bicolano cuisine.

Flake is sourced primarily from gummy shark, a small, bottom-feeding species abundant along the east coast of Australia.

[16] Per the Food and Agriculture Organization of the United Nations (FAO), European countries are major markets for shark meat.