Why milk should make a shark’s meat tenderer

I just bought one kilo of shark meat!

The lady in the store told me that I should soak it in milk for a while, she could not really tell me why it makes it better, bet it suppose to make it tendered. In any case I still do not know why.


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I am no chemist but the lactic acids (or something of the sort) should break down some of the shark’s muscles who are made of protein. There are many recopies that do the same trick with chicken.

Sharks give off an ammonia odor , milk reduces the odor. It has nothing to do with flavor or making it tender, it just removes odor.

Soak in butter milk, and you can make your own butter milk.

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