What chemical compound disperses into ammonia, necessitating careful handling of shark meat?
Answer
Urea
The primary chemical compound that causes potential off-flavors in shark meat, including salmon shark, is urea. This compound is naturally present in the animal's tissues. After the animal dies, if the meat is not processed quickly or treated effectively, the urea rapidly breaks down into ammonia, producing a strong, unpleasant odor that can render the meat inedible. Proper preparation focuses heavily on mitigating or removing this urea before cooking.
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