Atlantic Sharpnose Shark

General Cooking your catch
1

Have not tried shark in years. Did not like it 10 years ago. Caught a 3.5 foot one the other day and decided to keep it. What is a good recipe to cook it? Friend told me soak in apple juice and then deep fry it. Any other suggestions?

Key West 1720 115 HP Johnson Saltwater.

2

bleed, ice, fillet/chunk, remove red meat from lateral line, and if it smells sharky, buttermilk for up to a day.

battered and fried is best, marinated for another day and grilled ain’t bad- had a buddy’s buddy insist that i had fed him some delicious chicken and there was no way he ate shark, which was a bonnethead that had sat in low fat italian dressing (less flareups on the grill).

3

Try cooking them like they do in Trinidad and Tobago

2 lbs skinned, DE-boned and sliced shark
Salt and pepper to taste
2 Tbsp green seasoning, recipe follows
All purpose flour for dusting
Oil for shallow frying

2 cups green onions
2 cups celery
2 packed cups cilantro
1 cup fresh thyme leaves
4 packed cups basil
? cup marjoram
2 tablespoons tarragon
2 tablespoons rosemary
2 cups chopped onions
1 cup chopped garlic
3 ? 4 whole scotch bonnet peppers or other hot pepper
2 tablespoons salt
Water or vegetable oil

Divide the ingredients into two equal batches. Add to food processor one batch at a time. Pulse or let whirl until all the ingredients are very fine. Drizzle in just enough water to moisten the mixture.
Fill into glass jars with air tight lids and store in refrigerator or pour into ice cube trays and freeze.
Remove frozen cubes and store in a zip bag in the freezer.

  1. Marinate shark steaks in green seasoning
  2. bread and fry as you normally would with any other firm- fleshed fish.
  • Adam
4

Thanks for the replies.

Key West 1720 115 HP Johnson Saltwater.

5

I smoked mine yesterday, turned out great. Did the soaking in milk trick and I think that helped a lot. Here’s the link to my post if you want to see what I did.
http://old.charlestonfishing.com/forum/topic.asp?TOPIC_ID=146216

6
quote:
Originally posted by I_eat_weirdfish

Try cooking them like they do in Trinidad and Tobago

2 lbs skinned, DE-boned and sliced shark
Salt and pepper to taste
2 Tbsp green seasoning, recipe follows
All purpose flour for dusting
Oil for shallow frying

2 cups green onions
2 cups celery
2 packed cups cilantro
1 cup fresh thyme leaves
4 packed cups basil
? cup marjoram
2 tablespoons tarragon
2 tablespoons rosemary
2 cups chopped onions
1 cup chopped garlic
3 ? 4 whole scotch bonnet peppers or other hot pepper
2 tablespoons salt
Water or vegetable oil

Divide the ingredients into two equal batches. Add to food processor one batch at a time. Pulse or let whirl until all the ingredients are very fine. Drizzle in just enough water to moisten the mixture.
Fill into glass jars with air tight lids and store in refrigerator or pour into ice cube trays and freeze.
Remove frozen cubes and store in a zip bag in the freezer.

  1. Marinate shark steaks in green seasoning
  2. bread and fry as you normally would with any other firm- fleshed fish.
  • Adam

That recipe has quite a few ingredients we don’t use in our house…but it would probably be a good one anyway.

Green seasoning is a secret of T&T. They use it for everything. Makes their food unique…and oh so tasty.

7

I dare you to drink the milk after the soak. Smells terrible.

I fried a couple in House Aultry a few years back and everyone loved them but I’ve never kept another.

BG

8
quote:
Originally posted by btodag

Smells terrible.

</font id=“quote”></blockquote id=“quote”>

and looks about like this after the first soak!

9

Thanks y’all good thread. I’ve been throwing sharks back… gonna give em another try now