Souzai Saishuka no Isekai Ryokouki - Ch. 63 - Port City Danushe

Dex-chan lover
Joined
Jan 20, 2025
Messages
5,623
is that baby megalodon? :thonk: and poor Claystone, his spear got bent after catching that shark, lol :kek:

aiigsc.jpg


thank you for translating
 
Dex-chan lover
Joined
Apr 14, 2018
Messages
1,978
clay, that's a goddamn shark. what are we supposed to do with this?
Eat.
Pretty common outside US, though it is often sold under alternative names, like "Rock Salmon" in UK, "Flake" in Australia, "Cação" in Brazil and Portugal, "Cazón" in Spain, "Tollo" in Peru and "Spinarolo" in Italy. Asia and Africa in general are also large markets for it.
 
Dex-chan lover
Joined
Jan 21, 2018
Messages
412
Eat.
Pretty common outside US, though it is often sold under alternative names, like "Rock Salmon" in UK, "Flake" in Australia, "Cação" in Brazil and Portugal, "Cazón" in Spain, "Tollo" in Peru and "Spinarolo" in Italy. Asia and Africa in general are also large markets for it.
Well the rock salmon is more specifically the dogfish or 'Squalidae'
 
Dex-chan lover
Joined
Oct 3, 2020
Messages
1,714
clay, that's a goddamn shark. what are we supposed to do with this?
Depends a bit on the species of shark, but the edible ones hanging out in the North Sea....
Gut and skin, blanch quickly, then smoke over birch/beech. Almost-but-not-quite like smoked eel.
The skin can be washed in soda, then dried, and makes for very thradithional and effective sandpaper.

And for any edible shark: It needs to be fresh, and prepared fast and with care. It's not a fish for amateur cooks.
(Or a very good one if you want to practice your Kitchen-Fu.. the meat goes "fishy", and then off really fast.... matter of hours..)
 

Users who are viewing this thread

Top