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Post by yedneck on Sept 18, 2009 5:11:43 GMT 12.75
On cooking Shark what is the bestway to try this,I tried in an electric skillet and broiled it,Was ok.But not sure if its the right way.Also I found alotof small bones still after cooking in the skillet.Is shark meat still with alot of bone after cleaning to a fellea.Or did I do something wrong.Frist time salt water fishing.Frist time cooking shark. Any help would be great. Attachments:
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Post by Toby Benoit on Sept 18, 2009 6:04:09 GMT 12.75
I like mine rubbed with Old Bay Seasoning and broiled in the oven with butter and a little garlic salt. It's pretty good, but I don't eat a lot of shark. My BIL does a lot of shark fishing and he's alway bringing it to me, but they have such high mercury in them anymore, I only eat them once or twice a year. My Dad grills them after marinating thme in Italian seasoning for about six hours and it's pretty tastey too.
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Post by Snake Eyes on Sept 18, 2009 23:44:50 GMT 12.75
yedneck, Never caught anything from saltwater,but have enjoyed shark steaks on many occasions from the grill. I marinate them in lemon juice,rosemary,olive oil,pepper and just a bit of L&P worcestershire sauce and a touch of tobasco. I like to use steaks 3/4 to an inch thick and marinate overnight. I cover the grill with foil,poke holes in it and allow it to get very hot. Place steaks on the grill, close lid with top vents opened. Do not overcook. 3 minutes per side max. Yep there will be bones,but they will show up as you fork thru the steaks. Tip: Save the marinade,and serve on the side as a dip.
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Post by Mars on Sept 19, 2009 4:57:43 GMT 12.75
Bones?! Sharks don't have bones. Anyway, I've eaten many a shark when I was a kid living up around Philly. With the ocean only 30 minutes away, saltwater fish was common at our house. Speckled trout, bluefish and shark was common fare. The only way I know to fix them was to just throw them in a frying pan, add salt and enjoy.
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Post by yedneck on Sept 19, 2009 7:43:38 GMT 12.75
Thanks for the replys.Now I have sometning to work with better.One never can tell what to do unless one asks.Thanks folks.
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Post by brittonfaith on Sept 23, 2009 17:19:13 GMT 12.75
I'm kinda late chiming in here.
I used to fix shark for the kids. Just can't find any at the stores in these parts.
I'd first, remove the blood line, if needed. Then, I'd fix up a combination of Dijon mustard, dill weed, lemon juice and mayo. Coat both sides real good with it, sprinkle on some bread crumbs, and broil it. It can also be done that way, but put in a casserole dish to marinade overnight and then bake uncovered.
Got the idea from a combination of the old Duffs Smorgasborg in Mt. Dora, FL and Elby's Big Boy in Wheeling, WV.
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Post by Snake Eyes on Sept 24, 2009 1:36:27 GMT 12.75
Got the idea from a combination of the old Duffs Smorgasborg in Mt. Dora, FL and Elby's Big Boy in Wheeling, WV. Faith, Showing your wisdom now Duff's went bust in the mid 80's if I am not mistaken.Course you were probably sitting in a high-chair in them days! Right
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Post by brittonfaith on Sept 24, 2009 1:45:17 GMT 12.75
Not quite in a high chair. Grandma would take us granddaughters there a couple times a week. We'd stand for what seemed like hours in line outside. This would be back in 84-86 time frame. Elby's went bust about the same time. Legal dispute with Frisch's over the Big Boy trademark if I remember. Was mad as heck when I came back from Florida and there was no Elby's.
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Post by eaglenest on Oct 11, 2009 5:25:24 GMT 12.75
No shark cook-off today, but the Farmer's Mkt. at Athens is having a chili cook-off and I am not sure if Phil went or not??? He told me about it last week, but I talked with him twice yesterday going and coming from my job interview and he never mentioned about going??? Next Saturday they are doing the "Stone Soup cook-off!"
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