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twinpower

shark

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That's the way I have always done it,except I normally do steaks or cutlets,with no problems.The sharks that I choose to eat are in the 4 foot or less catergory as well.Less chance of mercury build up within their system.

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Something my dear departed old man taught me many years ago...Thinly slice some white onions and alternately layer the shark (either fillets or cutlets) on a plate or tray with the sliced onion and cover (Gladwrap is a good option). Pop it all into the refrigerator for a couple of hours, then remove. Discard the onion and use the shark in your preferred recipe. Don't know why or how it works, but the flesh comes out as "sweet as".Cheersaf ;)

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cheers guys yer i just froze the whole body but should be good ill just thore it out and cut it up when i want my first meal lol. its my first shark that i have decided to keep to eat. it was a 4ft 7 gill so should be good didnt smell of amonia at all. cheers tp

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Shark is the exception to all other seafood which is always best fresh.With shark, try to freeze it for at least 30 days prior to eating, to rid the flesh of any residual ammonia taste. The ammonia taste comes from a lactic acid build up while fighting the fish, and while it is stressed out after capture. Removing the fins and bleeding it immediately helps rid it of this taste.The other thing with sharks it to remove the gut all in one section, taking care not to pierce the gut, which will then release a greeny coloured bile which also taints the flesh.

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