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How to Prepare and How to Cook Shark Meat

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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!

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  Learn to turn a shark into tasty fillets in my online cooking school!  Learn how to cook shark!

Learn to turn a shark into tasty fillets in my online cooking school! Learn how to cook shark!

Comments

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.

Try it...........

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!