What does shark fin taste like? How long can shark fin be kept?

The dish of papaya and shark fin is light and not greasy. It not only has the fragrance of papaya, but also highlights the beauty-enhancing characteristics, which is especially suitable for women. In addition, shark fin can also be cooked with shark fin rice, shark fin buns, mushroom shark fin dumplings, shark fin noodles, etc. What does shark fin taste like? How long can shark fin be kept? The following is a detailed introduction from Encyclopedia Knowledge Network. I hope you like it.

Contents of this article

1. What does shark fin taste like?

2. How long can shark fins be kept?

3. How to eat shark fin

What does shark fin taste like?

Shark fins are the filamentous cartilage in shark fins. Sharks are cartilaginous fish, and their fin bones look like vermicelli, but they are more crispy and taste better than vermicelli. From the perspective of modern nutrition, shark fins (i.e. cartilage) do not contain any nutrients that are easily lacking or of high value to the human body, so eating shark fins is a unique cultural phenomenon in China.

How long can shark fins be kept?

If shark fins are damp, insects and ants may inhabit them, causing them to deteriorate. As long as you pay attention to the storage method and location of dried shark fins, the shelf life is relatively long. Generally speaking, there is no problem with storing them for 3 to 5 years. The purchased dried shark fins must be exposed to the sun from time to time. Small-shaped wings can be placed in a sealed jar with lime underneath. The expanded shark fins can be wrapped in plastic wrap and placed in the refrigerator, but not in the freezer. After thawing, the taste lacks the soft, smooth and chewy texture. As long as the packaging does not get air and there is no rot or deterioration, the dried shark fins can be eaten with confidence.

How to eat shark fin

The shark fins we buy now are generally semi-finished products, mainly hooked ones. The simple soaking method is: soak the shark fins in cold water for 10 to 12 hours, and then take them out after softening.

In Cantonese cuisine, shark fin is usually cooked by stewing, boiling (soup), broiling, steaming, etc.

1. Stew: For example, stew shark fins, soak the shark fins, old hens, and hams in water and stew for about 2 hours. Remove the onions, ginger, ham, and chicken, leaving only the shark fins and soup. Stew the remaining old hens over low heat (about 1 bowl of soup, excluding the chicken), pour it into the shark fins, and season. Also stir-fry a dish of mung bean sprouts and eat them with the shark fins. Mung bean sprouts are crisp, tender, and refreshing, and can be used to alleviate the strong taste of shark fins and chicken soup.

For braised shark fin, stew pork belly, spare ribs, ham and soaked shark fin for 3 hours, pick out other ingredients, pour shark fin and soup into the pot, add pepper and salt to taste. For wild mushroom stewed shark fin, soak Tremella, Hericium erinaceus and Morel, stew with shark fin and chicken soup for 1.5~2 hours.

Stewing shark fins usually requires the addition of chicken, ribs or pork belly, ham and other ingredients, and it takes a long time to stew out the rich aroma. This also causes this type of soup to contain more fat, purine, etc., so it is not suitable for patients with hyperlipidemia, hyperuricemia, diabetes, etc.

2. Cooking (soup): Shark fin soup is very common in Cantonese cuisine. The usual method is to steam the soaked shark fin with the cooked chicken soup (or soup) for a period of time (depending on the specific dish), and then cook it with other ingredients, such as fish maw shark fin soup, crab roe shark fin soup, abalone juice melon puree soup (winter melon puree), chrysanthemum shark fin soup, three-shred shark fin soup, shark fin shrimp soup, bamboo fungus shark fin soup, etc. Shark fin soup is not only delicious, but also easy to digest and absorb, and nourishing and beautiful. It is suitable for children, the elderly, women and those who are weak after illness.

3. Boil: For example, for chicken wings, add chicken, ham, scallops, ginger and water and boil for 1.5 hours, then add bamboo fungus and soaked shark fin and continue to simmer for 45 minutes, then season. Another common dish is abalone chicken wings, which is basically the same, but the boiling time is longer.

Buddha Jumps Over the Wall: The main ingredients are soaked shark fin, cooked ham, abalone, sea cucumber, fish lips, fish maw (fish maw), pig trotter tendons, scallops, chicken soup, winter bamboo shoots, mushrooms, cooked pigeon eggs, duck gizzards, etc. After preliminary processing, the ingredients are put into a clay pot, sealed, boiled and then simmered on low heat. This dish is rich in nutrition, can improve eyesight, nourish the skin, and strengthen the body.

The soup made from shark fin stew also contains more fat, purine, etc., so it is not suitable for patients with hyperlipidemia, hyperuricemia, diabetes, etc., but it is beneficial for those with weak constitution, and can nourish the stomach and kidney.

4. Steaming: Such as braised sea tiger wings with vegetable gall. The sea tiger wings in this dish are mainly steamed and then processed, and served with green vegetables (vegetable gall). Therefore, compared with stewing and boiling, this method will be lighter and more suitable for people with "three highs".

Steamed shark fin with papaya: Wash the papaya, cut a big hole, and scoop out the pulp for later use; put the soaked shark fin and chicken soup into the papaya, cover the papaya, and steam it in a steamer until it is well-seasoned. This dish is light and not greasy. It not only has the fragrance of papaya, but also highlights the beauty-enhancing characteristics. It is especially suitable for women. In addition, there are other ways to cook shark fin, such as shark fin rice, shark fin buns, mushroom shark fin dumplings, shark fin noodles, etc.