Cook Shark

In Iceland, rotten shark meat is eaten by much of the local population and curious tourists. Elsewhere, it is cooked and consumed as many other seafoods are. Most shark meat is sold in fillet or steak form. Supermarkets sell it in their fresh fish sections, and it can be found on many menus in restaurants around the world. Shark is sold under many different names depending on its type and origin. Some names include thresher, blacktip, mako, and bonito. Cook shark by using the fins for shark fin soup, or a larger part of the fish for a seafood dinner.

Steps

1. Get the highest quality shark meat available. Fresh shark flesh will give slightly when pressed with a finger. Purchase shark meat with moist, translucent flesh. It should never be flaky.
2. Soak the meat. Cover the shark meat in buttermilk or lemon juice for at least 30 minutes. This will eliminate the smell of ammonia, which comes from the shark losing all of its blood after it is caught.
3. Cut off any dark meat. Trim off any dark meat from the shark with a paring knife before cooking it. Keep the skin on it, however. The skin will help the shark to retain its moisture while it is cooking.
4. Cook the shark until its meat is opaque. The inside of the shark meat should still be moist. For best taste, do not overcook the shark.
   • Bake the shark by placing it in a baking dish, or wrapping the meat in foil and placing it on a baking sheet. Season it with salt and pepper and rub it with butter or oil before baking. Cook the shark at 450 degrees Fahrenheit (230 degrees Celsius). Cook the shark for 10 minutes per 1 inch (2.5 cm) of thickness.
   • Grill shark by cooking it directly on the grill rack, and brushing it with oil or butter and salt and pepper, as well as any desired marinades. Grill for 6 to 8 minutes.
   • Cut up shark into pieces and fry it in a frying pan with oil or butter. It can also be stir-fried with vegetables.
   • Poach shark meat in water or broth, with added herbs and spices. Simmer the shark in a covered pan for 8 minutes per 1 inch (2.5 cm) of thickness.
   • Steam shark by placing it on a rack over 1 to 2 inches (2.5 to 5 cm) of boiling water. Cover with a lid and keep the water at a constant boil. Cook it for 8 to 10 minutes per 1 inch (2.5 cm) of thickness.

Tips

• Shark can be frozen for 2 to 3 months. Wrap the fish in at least 2 layers of wrapping paper. The frozen shark can be thawed 24 hours before using by placing it in the refrigerator and removing the paper.

Warnings

• Like many fish, shark can contain a high level of mercury. The Food and Drug Administration (FDA) has recommended that shark be consumed no more than once or twice per month.
• Shark fin soup is condemned by animal rights groups, even more so than most meats.
• In California, effective July 1, 2013, the sale of shark fins will be illegal.

Things You'll Need

• Buttermilk or lemon juice
• Knife
• Baking dish
• Baking sheet
• Salt and pepper
• Butter or oil
• Grill rack
• Marinade
• Frying pan
• Water or broth
• Poaching herbs and spices

Related Articles

• Cook Steamed Fish
• Cook Swordfish
• Prepare and Cook Salmon
• Cook Monkfish

Sources and Citations

• http://www.evitamins.com/encyclopedia/assets/food-guide/shark/preparing
• http://www.cnn.com/HEALTH/indepth.food/meat/seafood/shark.mercury/index.html

See also

• Make an Oyster Omelette
• Make Baked Fish With Cheese Sauce
• Make Trout With Almonds
• Cook Pike
• Make Quinoa Crusted Fish
• Clean Oysters
• Clean Trout for Cooking
• Make Fried Calamari
• Bread Fish
• Cook Catfish

Read more ...