Does anyone have any decent shark recipes?

Question

I like it grilled or fried, but am looking for something new to try.
I know this isn't the cooking section, but I trust fishermen more than I do chefs.

Thanks ahead of time.

Answer 1

Here's a link that'll help the old taste buds out. Go through site and it'll give ya' quite a few :)...


http://www.beach-net.com/Sharkrecipes.html

Answer 2

The best sharks to eat are that are located inshore or near shore are black tip, spinner, bonnethead, and lemon sharks. The texture of shark bothers me because I am spoiled by snook, sea trout, flounder, pompano, mangrove snapper, and grouper. I regularly smoke them, grill them, and have even baked them. However, the best way to cook a shark is in the fry daddy. Shark is very good when it is fried. The texture that I dislike when I smoke or grill them is completely gone. They are delicious when fried. Make sure to use a fry daddy so you can get the high heat needed. Bread them with some southern Fish Fry or make your own. Cut the shark into bite sized peices before you insert them into the fry daddy. Make sure to buy a meat thermometor. They are less then ten dollars at Wal-Mart or Target. Never overcook your fish. Bring them up to 140. You do not need a fancy recipe for shark. Shark is the only sea species that I fry. I promise they are very good no matter what anyone tells you.

Answer 3

I'm no fisherman but I did grow up cooking and baking. My dad owns a Taqueria so my specialty is tacos,but I'm sure you can go to the closest pier to you and ask a fisherman about that, he or she can even tell you where to buy the best kind of shark and at a good price as well.

Answer 4

Marinate in what you like then slow cooked on grill to a lightly smoked doneness!
Make sure it stays moist!
Lay on aluminum foil steaks one inch thick!
Cover with lemon or orange slices!
Baste with marinade as needed!
While waiting to cook you make a dipping sauce - egg white,olive oil mix then puree anchoveys,garlic,onion,lemon juice and dill then mix with the mayo you made up and refrigerate( sub horseradish for chovys or add it with)
When fish is done it should be firm and light;y smoke flavored bring to table serve hot with chilled dipping sauce a fresh salad and grilled potatoe halves!


Datil sauce oh yes! Did you ever try kickass ketchup! Hey you florida guys can you find me some kickass ketchup and if you do post or email where I can get it please!

Answer 5

Gaspode the garlic Beer-batter sounds good.

I like to grill them with a heavy Cajun spice mixture, (like Emeril's), and a dash of olive oil.
(If you do it right, they taste similar to a "Blackened" fish!)

Marinated for 2-3 hours in "Datil Do it" hot sauce & orange slices is excellent too! ("Datil-do-it" hot sauce is sold at Public's & Winn Dixies grocery stores.) Grill accordingly!

Of course, you can't beat marinating( & grilling afterwords) in "Newman's" Italian vinergerette & fresh basil.


These are all super-easy and tasty.

Answer 6

Assuming you cleaned it quickly and properly so it doesn't taste like ammonia, it is very versatile. I like it cut into small pieces and fried in a garlic beer batter with a little chives and a dash of parsley (all in the batter).

A friend of mine pickles it (i.e. chemical cooking) but won't tell me what all he uses in the brine.