Description
Microbial fermentation breaks down toxic urea and trimethylamine oxide in Greenland shark meat through anaerobic decomposition.
Technical
Endogenous enzymes and bacterial action degrade urea into ammonia and carbon dioxide while converting neurotoxic trimethylamine oxide (TMAO) into dimethylamine (DMA) and formaldehyde. The high pH environment (9-10) inhibits pathogenic microbes.
Culinary Significance
Creates an edible product from otherwise poisonous shark flesh, developing intense umami and ammonia notes characteristic of traditional Icelandic cuisine.
Science
Primary Reaction
Proteolysis
Parameters
Temperature
6°C optimal
2°C to 12°C range
Time
3-5 months
6 weeks – 12 months
Equipment
Stone-lined pitsBirch bark wrappersLava rock weights