What kind of recipe can you make with a shark?

Question

I'm going shark fishing tomorow. Just wondering if its worth keeping or sparing.

Answer 1

Oven-Fried
Shark

Ingredients:
2 pounds of Fresh Shark Filets
1/2 cup of Rich Milk
1/2 teaspoon of Salt
A dash of Pepper
2 tablespoons of Chopped Parsley
1/8 teaspoon of Basil
1 cup of Dry Bread Crumbs
1/3 cup of Melted Butter or Margarine

Directions:

Wipe the filets with a damp cloth. Pour milk into a small mixing bowl. Add salt, pepper, parsley and basil. Stir will. Dip each filet in seasoned milk, then in bread crumbs. Arrange in buttered, shallow baking dish and pour melted butter on fish.

Bake at 350 to 375 degrees for 30 minutes.

Serves 6.


Shark
Marseillaise

Ingredients:
2 pounds of Fresh Shark Filets
3 tablespoons of Cooking Oil
1 Onion, Minced
1 tablespoon Chopped Parsley
1 clove Garlic, Minced
1/2 cup Dry White Wine
3 firm Tomatoes, Diced
Salt and Pepper

Directions:

Wipe filets with a damp cloth and heat oil in an oven-proof dish. Add onion, parsley, garlic, tomatoes, salt and pepper to taste. Place filets over top of vegetables. Cover and bring to boil.

Lower flame. Simmer for 15 minutes. Add wine and bring to boil. Transfer dish to 350-degree oven. Bake 10 minutes or until fish flakes easily with fork.

Carefully remove fish from sauce using a large spatula and keep the filets warm on a heated platter.
Strain sauce through fine sieve and heat to boiling.
Sauce should be reduced by this time.
Pour the hot sauce over filets.

Serves 6.

Mako Shark Marsala

The mako is so tender you probably won't need to use a knife.

4 mako shark steaks three quarters to one inch thick
3/4 teaspoon salt
1/2 teaspoon pepper
3 tablspoons flour
1/4 cup butter
1/2 cup dry marsala
1/2 cup water
1 tablspoon parsley, minced

Place shark slices on waxed paper and sprinkle with salt, pepper and flour.
Using a large skillet over medium heat, sauté shark slices about 2 minutes
each side until crusty and lightly browned.
Transfer shark to a plate and
keep warm.
Reduce heat to low and stir in Marsala and water.
Return shark
to skillet and cover. Simmer approximately 15 minutes.
Sprinkle with
parsley just before serving.

Serves four.

found these on a web site thought you would enjoy them.

Answer 2

Absolutely keep it!!!! Flake is the name of Shark when sold at the fish shop!
It is soft and flaky and white and sweet - perfect for delicious fish and chips!!!
Take your fresh filletted pieces of shark and gentle dip them in some milk - cover in a little all purpose flour and then dip in egg - dip in some bread crumbs - gently fry for a few minutes on each side. Serve with some chunky potato wedges and a nice tartar sauce and a side salad of mini vine ripened tomatos and fresh salad leaves. Add a couple of lemon wedges.

If you prefer to make a real batter - this one is a good one:
(take note - us Aussies will use beer in anything if we can!!)

Preparation Time: 5 mins

Ingredients
2 cups plain flour
salt and pepper
310ml (10½ fl oz) beer at room temperature

Method
Mix flour, salt and pepper, add beer gradually, stirring well until smooth. Allow to chill for 1 hour before using batter.
Dip fish pieces in batter and deep fry or shallow fry in a pan - light, fluffy and DELICIOUS..

Answer 3

Any recipe the shark wants.

But seriously, don't eat sharks and sharks won't eat you. Old surfer lore. Don't kill sharks, don't eat sharks. Just enjoy a day on the water and leave it at that.

Answer 4

I have friends that make their shark meat like tuna steaks, so on the grill with little seasoning other than lemon and butter.

Answer 5

yes
any fish recipe will do just fine
Just get it butchered and iced for the trip home.

Answer 6

believe it or not, they make shark tacos which aren't that bad

Answer 7

dont keep it, let it live.
Eat a tuna