In Iceland, shark rotten meat is mostly consumed by the local population and some curious tourists; in the rest of the world it is cooked and eaten like any other fish. Most shark meat is sold in fillets or steaks; you can find it at the supermarket in the fish market and it is served in several restaurants around the world. This animal is sold under different names such as mako, blue shark, dogfish, emery and so on. You can use the fins to make the famous soup or the larger parts for a rich dinner.
Steps
Step 1. Get the best quality meat possible
The cool shark yields slightly when you press it with a finger; make sure the meat is moist and translucent, it should never fall apart.
Step 2. Soak the fish
Soak it completely in buttermilk or lemon juice for half an hour; in this way, you eliminate the odor of ammonia that develops due to the loss of blood after the capture of the animal.
Step 3. Remove any dark parts
Cut off the dark portions with a sharp knife before cooking the meat; however, it leaves the skin which helps retain moisture during cooking.
Step 4. Cook the shark until it becomes opaque
The inner portion should still be juicy, so avoid overcooking the meat to enhance its flavor.
- Bake it in the oven by putting it in a baking dish or wrapping it in aluminum foil before placing it on the baking tray; season it with salt, pepper and grease it with oil and butter before baking. Set a temperature of 230 ° C and leave the fish in the oven for 20 minutes for every 5 cm of thickness.
- Grill it directly on the barbecue, flavor it with salt, pepper and brush it with oil, butter or any marinade you like; continue cooking for 6-8 minutes.
- Cut the meat into more manageable pieces and fry them in a pan with oil or butter; you can also sauté it with vegetables.
- Boil it in water or broth, adding aromatic herbs and spices; let it simmer in a covered pan for 15 minutes for every 5 cm of thickness.
- Steam the fish by placing it on a grill in a pan with 3-5 cm of boiling water; close the pan with the lid and keep the liquid constantly boiling. Cook for 15-20 minutes for every 5cm of meat thickness.
Advice
Shark meat can be frozen for 2-3 months. Wrap it in at least two layers of food paper; when you defrost it, place it in the refrigerator for 24 hours by removing the paper
Warnings
- Like many other fish, the shark may contain high levels of mercury; the US Food and Drug Administration recommends not consuming it more than once or twice a month.
- Shark fin soup is condemned by groups that defend animal rights, even more so than most meats.
- In California, the sale of shark fins has been outlawed since July 1, 2013.
