Abstract
A process of producing shark tapa from deodorized shark's meat which comprises of: deodorizing shark's meat; rubbing of 1 kilogram of the deodorized shark meat with a mixture of 50 grams brown sugar, 30 grams salt, 0.5 grams ground black pepper, 0.02 grams saltpeter (salitre); soaking of the deodorized shark's meat in the aforementioned mixture for 24 hours; sun-drying of the soaked/marinated shark's meat for 4 hours; smoking of the sun dried shark's meat at 60 degrees Celsius for 30 minutes; and finally, air cooling the smoked shark's meat.