269766 Thu Apr 04 14:53:59 -0800 2002 6 21 The Best 0 1421333 Yesterday's Times included an article on the hot, hip new restaurants of N'Awlins. One of the chefs, a mad Australian, had created a dish that supposedly involved "Shark Bacon". Is this for real? Are there any indigenous cuisines that use bacon made from shark flesh? Thu Apr 04 14:53:59 -0800 2002 0 Welfare Christmas 1 1421336 I always think of broiled salmon skin as the bacon of Japan, i.e., something crispy, salty, fatty, and smokey that you can crumble onto noodles or rice or stick into a maki. Perhaps shark bacon is similar? Thu Apr 04 16:03:20 -0800 2002 1421333 0 lucia 2 1421359 Hmmmm. Maybe. I called Victor's just now, only to learn that the chef won't disclose his sources. Oh, well. Fri Apr 05 13:51:59 -0800 2002 1421336 0 Welfare Christmas 1 1421357 In Asia, they serve smoked shark - usually served cold as a side dish to dan dan noodles. They're sliced thin and dressed with fresh cilantro, julienne ginger and a sweet dipping sauce. Shark meat is dense so I guess it's possible that they can make it into bacon. Fri Apr 05 12:57:36 -0800 2002 1421333 0 emilyc 2 1421360 Hmmm. That might be what he's working with. What kind of Asian cuisine would this be, emily? Korean? Cantonese? I live a short train ride away from Flushing. The dish you describe might be available there, on or off the English menu. Fri Apr 05 14:01:12 -0800 2002 1421357 0 Welfare Christmas 3 1421368 At "C" restaurant in Vancouver they make octopus bacon. I know it's not an answer to the question but I guess almost anything can be made into bacon. Sat Apr 06 02:33:11 -0800 2002 1421360 0 iron frank 3 1421423 It's Taiwanese street vendor food. Though they'll serve it in noodleshops as well. Tue Apr 09 16:01:08 -0700 2002 1421360 0 emilyc