by AK - Jeff 35 Replies latest jw experiences
I bot a nice one today, and prepared it on my 'George Forman' grill. Seems to have the consistency of port or chicken. Not like fish at all to me. Anyway, I am eating it with a glass of red wine [I know I know].
Any preparation suggestions for the next time I cook it?
Jeff
Jeff,
Yes, I have eaten shark in the past. I thought it reminded me of a cross between fish and steak. It's a lot fattier than most fish, and darker in color. My only suggestion would be to grill it over charcoal.
I haven't eaten shark since I started Scuba diving 23 years ago. I made a pact with the critters: I will not eat them if they do not eat me!
Bon Appetit,
JK
jk666 - seems like a worthy pact to make. I did eat part of one just now. A little dry.
I think a sauce would be good over it - but not sure what kind. Anyway - the wine might have been better than the steak. I might have another.
Jeff
When I was about 8 or 9 my dad brought home some smoked shark that a co-worker had given to him. I don't really remember much about it other than that it was "REALLY GOOD".
Then there was the time I went fishing with my now x-brother-in-law. I was only about 12 or so. We went out about three miles off of Marina Del-Rey and, long story short, we came back in with a 7' blue shark IN the 14' boat. Took it home and he gave it to his Japanese neighbors and they had a heckofa party that night.
Gotta get me some shark :)
knock-knock - Just one question; What the hell ya' doin' three miles out in a 14 footer? I'm glad the shark didn't take you home to the neighbors for a party. LOL
Jeff
I like the texture of the smaller sand sharks. My dad used to catch them in Florida and bring home filets. We grilled them since they are not flaky and stay in one piece on the grill. Delicious taste and texture.
One time at a fishing village a boat had just come in with a huge hammerhead shark they had caught. Because the shark I had eaten before was so good we bought a couple chunks off that large one. It was not good at all - rather tough with some kind of veins of cartilage or something running through the meat.
Bigger is NOT always better! I'll stick with the smaller sharks.
Imitation crab meat should be banned for being so disgusting. How do you eat an entire shark steak?
A teriyaki glaze, maybe with some Wasabi on the side? JK
Some really nice suggestions here, Jeff!
http://www.cdkitchen.com/recipes/cat/811/0.shtml
I think a Pinot Noir would go great, if you're doing red.
First time I had a shark steak a friend cooked it.
He wrapped it in foil with butter, green onions, and fresh garlic. Sealed the foil shut and baked it in the oven.
Great with Beringer Chardonnay!
