you only get ammonia problems if you don't look after your gummies - sharks dont have ammonia in them when you catch themsmile0784 wrote:also a tip
dont mix your gummys in the same bucket as other fish cos the ammonia will make the other fish taste rank
you get ammonia when the urea in the flesh turns to ammonia - if you cool the fish down the urea doesn't turn to ammonia very quickly where as if you dont cool them down the process happens quicker
so put them on ice straight after bleeding and gutting - an ice slurry is best
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Why some Sharks taste Bad….
From: Blue Water Fishing Tactics
Quickly - the science of why sharks are different from other bony fish when it comes to eating them….
Sharks (unlike other fish) use urea to maintain osmotic balance with seawater... Why is this bad??
Urea (NH2) 2CO is how our bodies and their bodies chemically bind nitrogenous waste so that it does not turn into ammonia (NH3) inside our bodies - which of course is very poisonous and smells really bad…
If urea is not expelled out of the body often (we urinate or pee it out of our system) the urea will break down chemically and turn to ammonia. Removing this urea before it turns to ammonia is what dialysis does for people in kidney failure.
Sharks store Urea in all their tissues to help their bodies maintain a chemical (ionic) balance with the surrounding saltwater.
We do not store urea in our tissues - it's removed from the blood quickly by the kidneys and mixed with the water from the beer we drink - then stored in the bladder - this is why beer is good for you.
If a shark is not bleed thoroughly (which removes the bulk of the blood containing urea from body) the urea will turn to ammonia - resulting in the bad taste...
The remaining urea stored in other tissues like the skin and meat will quickly turn to ammonia also - but chilling the carcass will slow the breakdown of urea - until the skin can be removed and meat further processed.
Some shark species seem to store more or less urea in their meat than other - which ones I don't know ….
However - the species that are commonly accepted as good to eat - if handled correctly - may be a good indicator...
Finally - in the best case - you are still eating the urea stored in their muscles (meat) - that with proper handling you have slowed from turning to ammonia….
