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Shark becomes dinner as chefs promote new American shark cuisine
Nutrition experts push Americans to eat more shark. Universities and state agencies publish shark recipes, aided by NOAA. A new $250,000 facility at Port Canaveral will process up to 16 million pounds yearly. Shark meat is high in protein, low in fat, and versatile across sauces and spices. Historically valued in India and Europe, sharks pose both fishing hazards and culinary appeal.
MENTIONED IN THIS ARTICLE
Washington
U.S
Port Canaveral
Fla
Hawaii University
India
Norway
Great Britain
Europe