Southern Culinary Arts: How to Prepare and How to Cook Shark Meat

Do you want to know how to cook shark? Before it can be cooked to its best potential, shark meat first has to be prepared properly. Don't worry, I'm going to tell you how to prepare shark meat and how to cook shark. Welcome to my online cooking school! I imagine that we have many men present in today's online cooking classes. Hopefully, we have lots of women, too, since shark fishing is not limited to males. Sharks are easy to catch, and in many locales, they're numerous, too. In fact, sometimes we can't keep them off our lines! If you've ever eaten shark that was similar in consistency to a tennis ball, chances are that it wasn't properly prepared before being cooked. When done right, and with the right fish recipes, shark is tender and tasty.

What does shark taste like?

What does shark taste like? The taste is hard to describe, but it's much like a combination of fish, scallops, chicken, and pork chops. Best of all, you won't have to worry about swallowing little bones, because sharks have a cartilagenous skeleton instead of bones.

How to prepare shark meat

The best way to cook it is to fry it, but first, it must be tenderized. After the shark is caught, it should be filleted into sections about 1/2 inch in thickness. The tough skin, which is like sanpaper-coverd leather, must be removed. Next, the fillets should be thoroughly rinsed in cool running water and patted dry with paper towels. Pound the fillets with a tenderizing mallet, or use the open end of a two-liter soda bottle. Be sure to break up all the tough fibers of the meat.

How to cook shark

Once the fillets have been tenderized, salt and pepper them and place them in buttermilk. Heat peanut oil to about 360 degrees. Once the oil reaches the proper temperature, flour each fillet with self-rising or all purpose flour. Fry until golden brown on both sides, and drain on several thicknesses of paper towels.

How to cook shark on the grill

Grilling tips: If you prefer grilled shark, tenderize the fillets as above, and marinate them in Italian dressing or teriyaki sauce for several hours. Heat grill to medium-high. Grill on both sides until brown and flaky. If the teriyaki marinade was used, brush the fillets with olive oil while grilling. The extra fat will help prevent the shark meat from getting too tough and dry.

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