Cooking Shark

[skywaypa]

That wiki is just full of bad info.


Soak the meat. Cover the shark meat in buttermilk or lemon juice for at least 30 minutes. This will eliminate the smell of ammonia, which comes from the shark losing all of its blood after it is caught.

NOPE! The smell of ammonia IS ammonia. It is IN the blood of the fish, and when handled improperly (killed without being bled, gutted, iced down) the lingering blood in the meat is the source of that ammonia.


Do you need to marinate or use a special soak before cooking shark?
Yes. Gut and clean out the inside with water; leave it for half an hour or more to reduce the risk of mercury and other bad stuff.

WHAT?! How one "reduces the risk of mercury and other bad stuff" is beyond me. And science. Mercury is IN THE MEAT with highest concentration in the bloodline and fatty areas. The only way to reduce mercury is to eat younger/smaller fish, eat species known to have less mercury, and to remove the bloodline and fatty tissue.


Those things aside shark is delicious. Be prepared to handle your catch properly and you'll be rewarded.

[detroitd]

Your points/rebuttals are correct skywaypa!

Marinate in lemon juice? That starts the "cooking" process by denaturization. Not good.

As with everything, moderation. You can't get mercury out of the fish, reduce it a bit maybe. Just don't eat shark M-Su, right?

D

[blacktip]

The mako, is one of the few sharks with an actual urinary tract. Most sharks urinate through their skin. So when they die most of the nasty ammonia goes into the meat. If you are going to eat a legal shark, gut immediately after catching it, and rinse with water. This will eliminate most of the foul taste and smell.

I personally like to steak out my shark meat, soak in milk over night season and grill. Good eats