How to Cook Shark
Do you want to know how to cook shark? Before it can be cooked to its best potential, shark meat first has to be prepared properly. Don't worry, I'm going to tell you how to prepare shark meat and how to cook shark. Welcome to my online cooking school! I imagine that we have many men present in today's online cooking classes. Hopefully, we have lots of women, too, since shark fishing is not limited to males. Sharks are easy to catch, and in many locales, they're numerous, too. In fact, sometimes we can't keep them off our lines! If you've ever eaten shark that was similar in consistency to a tennis ball, chances are that it wasn't properly prepared before being cooked. When done right, and with the right fish recipes, shark is tender and tasty.
What Does Shark Taste Like?
What does shark taste like? The taste is hard to describe, but it's much like a combination of fish, scallops, chicken, and pork chops. Best of all, you won't have to worry about swallowing little bones, because sharks have a cartilagenous skeleton instead of bones.
How to Prepare Shark Meat
The best way to cook it is to fry it, but first, it must be tenderized. After the shark is caught, it should be filleted into sections about 1/2 inch in thickness. The tough skin, which is like sanpaper-coverd leather, must be removed. Next, the fillets should be thoroughly rinsed in cool running water and patted dry with paper towels. Pound the fillets with a tenderizing mallet, or use the open end of a two-liter soda bottle. Be sure to break up all the tough fibers of the meat.
How to Cook Shark Meat
Once the fillets have been tenderized, salt and pepper them and place them in buttermilk. Heat peanut oil to about 360 degrees. Once the oil reaches the proper temperature, flour each fillet with self-rising or all purpose flour. Fry until golden brown on both sides, and drain on several thicknesses of paper towels.
How to Cook Shark on the Grill
Grilling tips: If you prefer grilled shark, tenderize the fillets as above, and marinate them in Italian dressing or teriyaki sauce for several hours. Heat grill to medium-high. Grill on both sides until brown and flaky. If the teriyaki marinade was used, brush the fillets with olive oil while grilling. The extra fat will help prevent the shark meat from getting too tough and dry.
To learn more about culinary arts, online cooking classes, and my online cooking school, click the links below!
For more fishing and culinary arts tips:
- Fishing in Key West
The fishing in Key West is legendary the ultimate fantasy of many anglers. According to the International Game Fish Association, more than 400 world-record fish have been landed in the Florida Keys....
- Saltwater fishing in the South
- Culinary Arts: Grilled Crabs or Barbecued Crabs
Good morning, online cooking school students! Today's culinary art is grilled crabs. Some of you refer to this dish as barbecued crab, since its cooked on the barbie. In the South, however,...
- Reasons to Take a Kid Fishing
Jonathan and Tristan Jonathan doing what he loves best! Tristan is becoming quite an angler! Most kids today spend all their leisure time in front of a TV or a computer. They're either watching cartoons,...
- Attack of the Killer Manatee, with Videos
Several years ago, my husband, Johnny, and I spent our summer vacation at one of our favorite haunts Amelia Island, Florida. We visit the area fairly frequently. For one thing, its beautiful and has...
- Oyster Dressing Casserole
This is a great recipe for Thanksgiving, Christmas, or any time you want to enjoy the unique flavor of oysters. This casserole is simple to make, and because it uses only a few ingredients, the natural...
- How to Pair Wines with Seafood
For many years, the hard and fast rule was to always pair fish and seafood with white wines. No doubt this is a pretty good rule of thumb, but today's wine drinkers are a little more adventurous. Now,...
- Saltwater Fishing: Free Bait
If you've done much saltwater fishing, you know how expensive bait is. Even when the fish aren't biting much, you lose a lot of fresh and live bait to crabs and catfish. You also have to change your bait...
- Fishing Tips: How to Catch Sharks
Note: This article discusses shark fishing from a pier, the surf, the shore, or from a small boat. The tips provided are apropriate for bays, inlets, sounds, nearshore, and tidal creeks and rivers. Shark...
Bzzoff on September 21, 2014:
First of all, I don't necessarily agree with this article.
I've been Shark Fishing for over 27 years. Most Coastal In-shore Sharks use their skin as their Ureatha (spelling?) Otherwise, they don't have a Bladder and dispel urine through their skin. After catching, they require quick evisceration, bleeding, rinsing & iced down well making sure that all fins, head & tail are removed.
@ home, fillet the fish "OFF" it's skin and cut-up/process it to your liking, preferably no more that 1/2" thick. Rinse well. Then place meat in a large container with Ice, Water & Salt. Place in a refrigerator for 24-36 hours. This process allows the Acidic Urine to "GAS" from the flesh which if not done can & will leave an "AFTER TASTE" in your mouth when eating freshly caught Shark.
After the "Gassing" Period you may prepare it in many fashions. Broiled Shark Steaks in Lemon Butter & Salt to taste is my Favorite.
The above information was given to me by a Marine Biologist @ the Gulf Coast Research Lab, Ocean Springs, Ms. in 1988 and has NEVER FAILED!!!
Holle Abee (author) from Georgia on December 16, 2009:
Hi, Sally! Shark is really good if you prepare it right. Glad you took the time to read and comment!
Sherri from Southeastern Pennsylvania on December 16, 2009:
Wow! I don't know that I'll ever have a chance to cook shark, but if I do, I'll be confident.
Love the "adapted" tenderizer...never would have thought of using the top end of a 2-liter soda bottle. Brilliant!