twinpower 151 Posted April 5, 2011 Report Share Posted April 5, 2011 hey guys i took all the fins off, bleed the shark and gutted it. i was just wondering i herd that freezing the body whole for a week or 2 will help take the amonia out of the meat as well. is this true?cheers tp Quote Link to post Share on other sites
jigsaw 0 Posted April 5, 2011 Report Share Posted April 5, 2011 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. Quote Link to post Share on other sites
Peelin 0 Posted April 5, 2011 Report Share Posted April 5, 2011 yep cut it all into the desired portions first, then freezeI recommend doing up some inch thick steaks for marinating then char grilling *drool* Quote Link to post Share on other sites
archerfish 685 Posted April 5, 2011 Report Share Posted April 5, 2011 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 Tyke 1 Quote Link to post Share on other sites
twinpower 151 Posted April 5, 2011 Author Report Share Posted April 5, 2011 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 Quote Link to post Share on other sites
chuckemback 0 Posted April 5, 2011 Report Share Posted April 5, 2011 twinpower i hope you have skined it too befor freezing...hope its not to late ha ha!or else :sick: Quote Link to post Share on other sites
Ranger 48 Posted April 5, 2011 Report Share Posted April 5, 2011 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. Quote Link to post Share on other sites
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