According to A. J. McClane’s Encyclopedia of Fish Cookery, a major shark fishery exists in Mexico’s sea of Cortés. In fact, the industry is centered on Isla Tiburón, or Shark Island. The sharks include the mako, brown, blacktip, hammerhead, tiger, bull, leopard, nurse, thresher, and horn. After processing, most of the meat, McClane says, is sold in Mexican markets as salt cod. The fins are dried and sold for Chinese sharkfin soup. The back meat is cut into fillets and soaked for 20 hours in a weak brine of 4 pounds of salt to 10 gallons of water. This soaking leaches out the uremic acid, which is present in most sharks and which gives the meat a strong smell of ammonia.