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Jaws avenged.

In a case of "Jaws in reverse," Colombians are discovering that sharks can make a tasty snack for humans. Hector Munoz, a writer for the Bogota newspaper El Espectador reports that shark sausage and shark cheese already have become popular consumer items in the Caribbean port of Santa Marta. The news reportedly is causing near-panic in the waters off Colombia's Atlantic and Pacific coasts, where sharks are warning their friends and neighbors to "beware of shark-eating men."

Munoz credits Armando Lacera Rua, a chemist and member of the fisheries engineering faculty of the Universidad del Magdalena, with developing the formula for making cheese using a lactobacillus culture produced from fermented shark meat. According to Lacera Rua, "the fermentation technique used in the production of cheese from milk appears to be transferable to fish." The principal preserving action is caused by the rapid increase in lactic acid, which prevents the reproduction of pathogenic bacteria.

The development of shark sausage was the work of another fisheries engineer, Jaime Catano Flores, who told Munoz that shark meat sausage is easily accepted due to its striking similarity to beef sausage. Its high nutritional value, ease of handling and good flavor have all contributed to its growing popularity.

Thus reduced to sandwich filling, it appears the fearsome shark may cease striking terror in the hearts of men and start their stomachs growling instead.
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Title Annotation:sharks for food in Colombia
Author:Goethals, Henry
Publication:Americas (English Edition)
Date:Mar 1, 1990
Next Article:Ties that bind in Latin America.

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