Shark Chutney – Satini Reken

The Shark Chutney – Satini Reken– is one of the most popular way to eat sharks in the Seychelles. The boiled and flaked shark flesh is flavoured with turmeric, onion, chilli, bilimbi and lime juice and tossed in hot oil. It is traditionally served with boiled cassava and extra chilli.

Shark Consumption in Seychelles

Sharks are plentiful in the ocean surrounding the islands of the Seychelles and they have been a source of protein for the Seychellois from the early days of settlement.  Most of the adult sharks are salted but baby and young sharks are either curried or cooked in a chutney because the flesh is tender and moist.

It is interesting to note, however, that in Seychelles shark meat is considered of low value and is mostly eaten in times of fish scarcity, i.e. in the south east monsoon (June – September).  Shark meat is seldom used as steaks or for fish and chips as is the case in Europe or Australia.

Types of sharks in Seychelles

There are, in fact, over 40 species that are caught by the local fishermen. Some of the sharks that are caught around the islands are Tiger shark or Reken Demwazel, Silvertip or Reken Waro , Grey-reef Shark or Reken Bar, Spottail Shark or Reken Nennen Pwent, Oceanic Whitetip Shark or Reken Kanal or Gran Lezel, Blacktip Reef Shark or Reken Noir , Spot-tail Shark or Reken Blanc, Bull Shark or Reken Gro Latet, Hammerhead or Marto, Mako Shark or Montan Ble and Nurse Shark or Andormi.

The Seychellois cooks most of the sharks except a few because they have very off putting taste and smell. All the species of sharks listed above are eaten in the Seychelles except whale, nurse and sand sharks and a shark locally known as  rekin pisar which has a very strong ammonia smell.  The most preferred sharks include the Hammerhead, the Spottail Shark, the Sliteye Shark and the Violin Shark.

Shark  for this recipe

Because we are based in Melbourne, Australia, and we do not have easy access to sharks found in Seychelles , we have used the next best alternative which is the gummy shark.

The gummy shark,  which is a small to medium-sized bottom-dwelling shark,  is primarily found living on the southern coast of Australia but  are also found in coastal areas of the Pacific ocean such as Japan, as well as coastal areas of the Indian ocean. Gummy shark meat is often marketed as “flake” in Australia. Their boneless fillets have made them particularly popular within the fish and chip industry throughout Australia.

Why do some sharks smell of ammonia?

Sharks contain urea in their blood to maintain osmotic balance. After the shark dies, bacteria break the urea down to ammonia, which can impart an off-taste to the meat. If the urea is removed immediately after catching by bleeding the shark it prevents the formation of ammonia and eliminates the strong ammoniac odour and taste. Some sharks, irrespective of how they are treated when caught, will still have a strong smell and flavour eg rekin pisar, and are thrown back if caught. This is because the smell can easily contaminate the boat and can be overpowering under a hot sun.

Selecting your Shark

Only purchase shark meat from a reputable fishmonger or supermarket. As discussed above, shark meat must be cleaned properly, even more so than fish, to have a palatable taste.

Get the highest quality shark meat available. Shark meat has a very short shelf life, and it can be preserved under refrigeration for only a short while. It also tends to spoil quickly and can be ruined if it is not handled properly. Choose shark meat with moist, translucent flesh which should be firm and shows no sign of flaking. Do not use shark meat that smells strongly of ammonia.

It is worth noting that the shark’s age when it is caught can affect how it tastes. Older sharks tend to have a gamey flavor.

Do I need to marinate my shark?

Although it is not necessary, some people like to soak shark meat in a weak acidic solution to neutralize any ammonia that might be present. To do this, put the shark meat in a pan and cover it with cold water, adding one-half teaspoon of lemon juice or one tablespoon of vinegar for each 500g of shark. Soak the shark for four hours in the refrigerator before cooking. Any shark that has been bled and iced immediately after capture will not need to be soaked.

Health Concern?

Sharks are so-called apex predators that accumulate mercury and metalloids such as arsenic naturally from other species they hunt. These chemicals are harmful to humans. However, you would have to eat a lot of shark every day to make that happen.

Preparing the shark

After you have purchased your shark you may have to trim off the dark meat and skin with a paring knife. The dark meat comes from the areas around the shark’s skin. It includes blood lines and has a strong, unpleasant taste.

You can remove the skin after you cook the meat. Leaving the skin on may help the meat retain more moisture as well as minimising the flesh from desintegrating during cooking. The skin will lift off in one piece once cooked.

What Is a Seychellois Creole Chutney or Satini?

The Seychellois Creole chutney or satini is usually made either from grated green fruits, vegetables or from fish – mainly shark, salted fish and tuna- that have been tossed in hot oil with a dash of lime, fresh chilli and sliced onion. Unlike the preserved Indian chutney, the Seychellois chutney is made fresh and consumed the same day. The fruit and vegetable chutney is used as an accompaniment for curries, grilled fish and bouyon whereas the fish chutney usually forms part of a main meal and is accompanied with boiled rice.

Bilimbi

The bilimbi fruit or tree cucumber, commonly found in most Seychellois family backyards, is a relative of the carambola (star fruit) family. It is a small finger like fruit growing in clumps on the tree. The light green acidic fruit, which is crunchy when unripe, is between 3 to 5cm in length. It has a firm, slightly waxy skin and looks like a small under-ripe cucumber. It turns from bright-green to yellowish-green, when it is ripe. Once it is ripe it falls on the ground. Most of the time the bilimbi is consumed when it is unripe

Bilimbi is used to impart a sour taste to foods and provides a special acidic taste to dishes such as curries and grilled fish or even chilli sauce. It pairs well with fish and is an essential ingredient in the fish bouyon and some fish chutney , like this shark chutney.

Unfortunately, where we are in Melbourne we do not have access to fresh bilimbi. We have had to make do with frozen ones. Bilimbi does not thaw out well. It goes all mushy and will not have the texture of the fresh ones although it will still provide the flavour.

Preparing the Shark Chutney- Satini Rekin

Prepare the shark meat

Wash the shark meat, cut into chunks and place it in a medium size pot and boil it for 10 minutes. When the shark meat is cooked remove it from cooking liquor and let it cool. Do not wash the shark meat in cold water as this will wash away the flavour.

You need a chutney which is not mushy. To achieve this, you are required to remove as much moisture possible from meat. When the meat is sufficiently cooled, remove any cartilage and skin. Place a handful at a time in a muslin cloth ( or any clean cloth) and wring out as much moisture as possible.

Transfer the meat in a bowl, flake and fluff it up. The flaking, although part for the recipe, also helps to dissipate any residue of urea that may still be in the meat.

Prepare the Bilimbi

Wash the bilimbi and slice them into thin roundels. You may decide to grate your bilimbi if you wish. Add a pinch of salt and gently squeeze out as much of the moisture as possible. If you do not squeeze the excess moisture, you will end up with a mushy chutney.

We have used frozen bilimbi. The process is the same except that it will you find it easier if you slice them when still frozen. Allow the slices to defrost and then squeeze the moisture out. As discussed above, the frozen bilimbi does not thaw well and looses its structure when squeezed. Thoroughly mix the bilimbi into the shark meat and keep.

Finishing the Chutney

Heat oil in a medium size pan. I prefer a wide pan as this will help to further dissipate the moisture from the chutney. Sweat the onion and stir for a minute or so until fragrant. Then quickly stir in the turmeric, stir for a few seconds and add the shark meat. Avoid cooking the turmeric for too long as it will turn bitter.

Cook the chutney for about 8 minutes, stirring constantly to stop it from sticking. If you feel that there is a need for more oil, please add some more. The shark meat may at times be dry and can become very absorbent. Add the lemon juice and crushed chillies, and season as required.

This Shark Chutney- Satini Rekin– is traditionally served with boiled cassava.

Here is the recipe for Shark Chutney-Satini Rekin

Did you make this recipe?

I hope you will enjoy cooking this dish. Please let me know how it turned out for you. If you have a different version of the recipe or have related questions, please leave your comments below.

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