Shark is quickly becoming known as a healthier white meat. Naturally low in fat and calories, shark is easy to prepare and surprisingly, delicious.
Shark is a versatile fish that easily blends into many recipes. Becoming known as "the other white meat," shark is easy to prepare and cook.
With a mild, pleasing flavor, shark is known for its non-fishy, non-oily taste. Shark is available fresh or frozen and is a very lean, white, firm textured meat. Blacktip and Mako shark is most commonly used in cooking, and is often cut into steaks, in the same way that tuna steaks are prepared. Due to its simple, underwhelming flavor, shark lends itself to heavy-handed seasoning, grilling, marinating and experimentation.
Typically, shark is prepared in steak form by grilling, pan sauteing, broiling and frying. Shark has few limitations though, and can also be skinned and cut into chunks and stir fried or boiled in soups.
1. Always rinse shark with cold water before preparation and cooking activities. Pat dry with paper toweling.
2. Leave bone-like-cartilage in meat until cooked. It will lift out easier after cooking, and adds to the flavor of the meat.
3. Gentle handling is important. Use spatula to transport fish to prevent breakage.
1. Leaving the skin on while grilling or broiling allows for easier handling of fish.
2. Marinating shark in flavored salad oils, lemon juice, vinegar or oils helps to enhance shark's natural flavor and add moisture to this tender, flavorful meat.
3. When cooking, as soon as the meat turns opaque through it's thickness, it is done. Cooking until it flakes with a fork is overcooking.
4. More is better with shark. Experiment with different flavors and spices. This is a mild fish that blends well.
5. Leftover shark steak can be cut and used in salads, soups and dips.
GRILLED SHARK STEAKS
4, 6 ounce shark steaks
1/2 cup Italian salad dressing
Place shark steaks in the bottom of a glass dish. Pour dressing on fish and turn to coat both sides. Cover and marinate 1-2 hours in refrigerator. Prepare grill or broiler for meat. Remove shark from marinade and grill or broil fives inches from heat source. Cook 4-5 minutes on each side. Season with salt and pepper to taste.
2, 1/2 pound shark steaks cut into cubes
1 t salt
1 T rum
3T olive oil
3 garlic cloves, crushed
2 sweet red peppers
1 can tomatoes
1 c white wine
1 T hot pepper
1t dried oregano
Wash shark cubes under cold water and rub with lime juice and salt. Allow to sit two minutes, then rinse. Place cubes in a large bowl. Stir in rum and set aside for 10 minutes.
Heat oil in Dutch oven. Add onions and saute until soft. Stir in garlic, red peppers and hot peppers, allowing to cook for 5 minutes.
Drain shark, adding liquid to Dutch Oven. Cook for five minutes to blend flavors. Add remaining ingredients, bring to a boil. Lower heat, cover and simmer for 30 minutes, stirring frequently.
OVEN FRIED SHARK
2 pounds shark fillets
1/2 c milk
1/2 t salt
1/4 t pepper
2 T parsley
1/8 t basil
1c bread crumbs
Rinse and wipe fillets. Pour milk into small mixing bowl, adding salt, pepper, parsley and basil. Stir well. Dip each fillet into seasoned milk and then into bread crumbs. Arrange in pre-buttered baking dish and pour melted butter over fish. Bake at 350-375-degrees for 30 minutes.
POACHED SHARK REMOULADE
4-6 shark fillets
2 T lemon juice
2 T prepared Mustard
2 T vinegar
2 T horseradish
1 T parsley
1/4 t cayenne
1 c oil
1/4 c celery
1/4 c green onion
1 T capers, minced
Place shark in deep baking dish and top with sliced onion. Add enough water so that the pan is half full. Bank at 450-degrees for 45 minutes.
Mix remaining ingredients together, adding oil last. Beat ingredients constantly. Pour sauce over shark and serve.
2 lbs. shark
1/4c olive oil
1/2c dry white wine
3T lemon juice
2 green peppers, sliced
3 summer squash, sliced
Cut shark into 1 inch cubes, rinse with water and pat dry. Prepare marinade by mixing olive oil, white wine, lemon juice and dill in a dish large enough to hold fish. Place fish into marinade and refrigerate 1 hour. Thread fish cubes on to skewers, alternating with vegetables. Sprinkle kebabs with paprika and grill or broil for 10 minutes. Baste frequently with marinade. Serve with lemon wedgies and rice.
2 shark steaks, cut into cubes
Salt and pepper
Mix all dry ingredients together. Wash and pat dry shark. Cut shark into one inch cubes and roll in oil. Shake dry mixture onto shark cubes (or shake in bag) until the fish is thoroughly coated. Place coated shark in broiler or on grilling tray and cook for 90 seconds on each side.