Crocodile shark in a 1936 issue of "Zoological Magazine (Tokyo)" by ichthyologist Kiyomatsu Matsubara, based on a long specimen found at the Koti Fish Market in Japan. The type specimen is a long adult male found at a fish market in Su-ao, Taiwan. After being shuffled between the genera "Carcharias" and "Odontaspis" in the family Odontaspididae by various authors, in 1973 Leonard Compagno resurrected Jean Cadenat's 1963 subgenus "Pseudocarcharias" from synonymy for this species and placed it within its own family. The morphology of the crocodile shark suggests affinity with the megamouth shark (Megachasmidae), basking shark (Cetorhinidae), thresher sharks (Alopiidae), and mackerel
Fish stock (food) milky broth. This has a rich feel and sweet umami taste. Stock can also be made using other seafoods. For example, prawn stock made from simmering prawn shells is used in Southeast Asian dishes such as laksa. Fish stock forms the basis of many dishes, particularly soups and sauces. A fish consommé is a type of clear soup made from richly flavored fish stock that has been clarified usually through a fining process involving egg protein. Fish consommés usually have too little natural gelatin, so the fish stock may be double-cooked or supplemented. Since fish gelatin melts at a lower