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4 Serves
82 Mins
Cut the prepared fermented shark into small, bite-sized cubes.
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MexicanVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
1 µg / 400 µgCalcium
5 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
186 mg / 1,250 mgPotassium
308 mg / 4,700 mgSodium
236 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
52 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Arrange the shark cubes on a serving platter. Traditionally, this dish is served cold or at room temperature, not cooked.
If desired, lightly season the cubes with a pinch of salt and pepper to taste, though the meat is naturally pungent and salty.
9
g62
g7
g
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Kenyan