小鲨鱼肉( Small Shark Meat)

小鲨鱼肉( Small Shark Meat)

鲨鱼属软骨鱼，体表有质鳞带沙，皮粗厚且肉质粗糙，但十分爽口，在食用前需先清净上面沙粒，常用以红烧、醋溜或制成汤羹，美味可口。它含有大量的蛋白质、脂肪、胶原蛋白以及多种无机盐、维生素、脂肪酸；中医认为，鲨鱼肉有益气滋阴、补虚壮腰、行水化痰的功效。科学家发现在所有动物中，鲨鱼是唯一不会生癌的动物，多项研究也发现鲨鱼制品也确实有一定的抑制癌细胞的作用，也能改善风湿性关节炎、干癣、红斑性狼疮等症状。

常见煮法：姜葱炒鲨鱼肉、酱烧鲨鱼肉

Small shark meat is a cartilaginous fish. Because of the placoid scales on its skin, it must be soaked well before consumption. Even though its flesh is tough, its texture is amazing and extremely refreshing to the tongue. Whether you choose to braise, pan-fry it with vinegar and sugar or include it in soup, a delectable dish is certainly awaiting you! Its flesh is rich in protein, fats and collagen as well as many kinds of inorganic salts, vitamins and fatty acids. In traditional Chinese medicine, the flesh of small sharks is believed to strengthen the body, nourish the kidneys and get rid of phlegm. Sharks are the only kind of animal that does not get cancer, and many researches suggest that shark meat functions to inhibit cancerous cells. Moreover, it is also helpful to those with autoimmune diseases such as rheumatoid arthritis, psoriasis and systemic lupus erythematosus (SLE).

Common dishes: Pan-fried shark meat with ginger and shallots, Braised shark meat in brown sauce