how should I cook shark?

[nageov3t]

so, I'm trying to learn how to cook fish as part of my whole push to try and eat healthier, and there are only so many ways to cook boneless, skinless chicken breasts and thighs...

I sauteed tilapia fillets tonight (sauteed in olive oil, seasoned it with lemon pepper and kosher salt), and that came out alright, but when I went to the grocery store after work to buy the tilapia, I saw some shark steaks behind the counter. they were on sale and I've never had shark before, so I figured what the hell and bought one. but now I've got a chunk of shark in my fridge and no clue how I should cook it tomorrow night.

any suggestions? my only limitation is no grill (except my foreman), no broiler, and no meat thermometer.

 

[StevenYoo]

buried and fermented

 

[ConstipatedVigilante]

Shark isn't like most other fish...it's kind of tough. We had it one night, although I wouldn't be able to tell you how my parents cooked it.

 

[The Boston Dangler]

shark steaks? huh. i usually just cut off the fins and throw the rest back in the water.

 

[CKent]

I tried it once, pan fried with salt & pepper in a dash of oil. I though it was shitty, although I suppose it's possible it was just an untasty shark, or the meat was past its prime. Still, within the broad realm of american cuisine, shark and grapefruit are about the only two things I won't eat - that's how much I thought it sucked.

 

[Spoooon]

The last time I had one, prepared it the same way as CKent but with the addition of lemon pepper. It was okay. Just be careful to not overcook it.

 

[RichardE]

I had some in a soup once, good eating.

 

[Baked]

Cut the fins and sell them to Chinese seafood restaurant. Dump the body back in the water. Use profit to buy some dry aged porterhouse and throw that bad boy on the grill. Mmmmm....

 

[MrBond]

Shark on the grill is pretty good. Cook it like you'd cook chicken on the grill, it has a similar texture once cooked (it's sort of like a cross between the texture of chicken and fish)

 

[LeadMagnet]

coat it with lemon and mayo - and the flash grill it.

 

[kage69]

What kind of shark is it? There is actually a fair bit of variety in both the prep and flavor concerning shark meat. Some are kinda funky and you need to soak it overnight in milk to extract all the urea in the flesh, while others are ready to go immediately and taste fantastic. I know a guy who always marinates his shark in beer no matter how he cooks it.

I think most shark cuts are good for your basic fish and chips, but if you're dealing with something particularly tasty I'd go with simple olive oil, garlic, and lime then sear it in a grill pan. Could also do a simple bake, like with haddock - stuffed with crabmeat or whatever or just as is. A simple mayo, lemon, pepper and dill dressing slapped on it before a stint in the oven and you're good to go.

coat it with lemon and mayo - and the flash grill it.

Um, what?


Good times are not had by all when mayo meets a grill pan set to 'flash.' That's just the way it is, I'm sorry.

 

[HardcoreRobot]

leave my shellfish alone!
http://www.unc.edu/news/archiv...tersonshark032807.html

 

[Mr Pickles]

fin soup!

 

[Kirby]

Fried.

 

[SirStev0]

no grill = loser

 

[SirStev0]

Originally posted by: StevenYoo
buried and fermented

good christ.

 

[polarmystery]

I went deep sea fishing a month or so back and we caught some Spinner sharks off of the coast. We grilled the shark meat and made some fish tacos. Surprisingly shark meat tasted like beef and is very tough (like most said above).

 

[judasmachine]

basil, butter, pepper, grill, eat, enjoy.

 

[Demon-Xanth]

It seems like a meat that's best made into soups.

 

[Capt Caveman]

I find Mako shark to taste very closely to Swordfish. If you don't have a grill, marinate in soy sauce and garlic then pan fry.

 

[ElFenix]

grilled with pepper and lemon

 

[Tiamat]

deleted

 

[Lamont Burns]

Shark Tartare imo

 

[alkemyst]

forman grill!

 

[sdifox]

I like it steamed with ginger then chilled. Slice it up, dip in soy sauce+garlic+vinegar (Chinese Black vinegar)+sesame oil +more ginger