A process of producing shark tapa from deodorized sharks meat which comprises of: deodorizing sharks 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 sharks meat in the aforementioned mixture for 24 hours sun-drying of the soaked/marinated sharks meat for 4 hours smoking of the sun dried sharks meat at 60 degrees Celsius for 30 minutes and finally, air cooling the smoked sharks meat.
