How to Cook Shark
Get the highest quality shark meat available., Soak the meat., Cut off any dark meat., Cook the shark until its meat is opaque.
Step-by-Step Guide
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Step 1: Get the highest quality shark meat available.
Fresh shark flesh will give slightly when pressed with a finger.
Purchase shark meat with moist, translucent flesh.
It should never be flaky. -
Step 2: 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. , Trim off any dark meat from the shark with a paring knife before cooking it.
Keep the skin on it, however.
The skin will help the shark to retain its moisture while it is cooking. , The inside of the shark meat should still be moist.
For best taste, do not overcook the shark.
Bake the shark by placing it in a baking dish, or wrapping the meat in foil and placing it on a baking sheet.
Season it with salt and pepper and rub it with butter or oil before baking.
Cook the shark at 450 degrees Fahrenheit (230 degrees Celsius).
Cook the shark for 10 minutes per 1 inch (2.5 cm) of thickness.
Grill shark by cooking it directly on the grill rack, and brushing it with oil or butter and salt and pepper, as well as any desired marinades.
Grill for 6 to 8 minutes.
Cut up shark into pieces and fry it in a frying pan with oil or butter.
It can also be stir-fried with vegetables.
Poach shark meat in water or broth, with added herbs and spices.
Simmer the shark in a covered pan for 8 minutes per 1 inch (2.5 cm) of thickness.
Steam shark by placing it on a rack over 1 to 2 inches (2.5 to 5 cm) of boiling water.
Cover with a lid and keep the water at a constant boil.
Cook it for 8 to 10 minutes per 1 inch (2.5 cm) of thickness. -
Step 3: Cut off any dark meat.
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Step 4: Cook the shark until its meat is opaque.
Detailed Guide
Fresh shark flesh will give slightly when pressed with a finger.
Purchase shark meat with moist, translucent flesh.
It should never be flaky.
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. , Trim off any dark meat from the shark with a paring knife before cooking it.
Keep the skin on it, however.
The skin will help the shark to retain its moisture while it is cooking. , The inside of the shark meat should still be moist.
For best taste, do not overcook the shark.
Bake the shark by placing it in a baking dish, or wrapping the meat in foil and placing it on a baking sheet.
Season it with salt and pepper and rub it with butter or oil before baking.
Cook the shark at 450 degrees Fahrenheit (230 degrees Celsius).
Cook the shark for 10 minutes per 1 inch (2.5 cm) of thickness.
Grill shark by cooking it directly on the grill rack, and brushing it with oil or butter and salt and pepper, as well as any desired marinades.
Grill for 6 to 8 minutes.
Cut up shark into pieces and fry it in a frying pan with oil or butter.
It can also be stir-fried with vegetables.
Poach shark meat in water or broth, with added herbs and spices.
Simmer the shark in a covered pan for 8 minutes per 1 inch (2.5 cm) of thickness.
Steam shark by placing it on a rack over 1 to 2 inches (2.5 to 5 cm) of boiling water.
Cover with a lid and keep the water at a constant boil.
Cook it for 8 to 10 minutes per 1 inch (2.5 cm) of thickness.
About the Author
Kevin Sullivan
Enthusiastic about teaching lifestyle techniques through clear, step-by-step guides.
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