Thresher shark
A friend of ours caught a thresher shark today, and is sharing. What is the best way to prepare it? As we live in a condo, no bar b que.
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4 Comments:
Anything you can grill, you can broil.
I think shark lends itself to strong flavored marinades and rubs.
Look for teriyak-type marinades or citrus based marinades and use your broiler. You want to see some caramelization on the edges. Maybe serve with a fresh fruit salsa (mango, pineapple, avocado, red onion, minced jalepeno, cilantro, olive oil, lime juice, pinch of salt, pinch or two of sugar if necessary, coupla grinds of the pepper mill).
Another way to go, a bit passe, but so good is to "blacken." If you don't make your own seasoning blend, get one of those cajun seasoning mixes, sprinkle liberally, shake of excess, and sautee in a skillet with a good amount of veg oil with a couple pats of butter (optional).
wookie at 2:25PM on 05/20/08
It's basically swordfish -- and along with mako shark sold as such by disreputable fishmongers -- so use any sword recipe. Turkish walnut sauce over grilled kebabs is nice. Poached in olive oil is also good.
Keep in mind that mercury levels in thresher are pretty high. Don't feed it to young kids, and don't eat more than 2-3 meals of it per month.
HunterAnglerGardenerCook at 3:17PM on 05/20/08
Thanks Wookie and HunterAngler, Great tips!
stacemace at 10:24PM on 05/20/08
For me thresher is the best shark for the table - fine grained and mildly flavored. Because the flesh is firm and durable it can be used in kabobs or chowders. Like rabbit it will take on the flavor of whatever you chose, while adding its own gentle character. Sauté it with good olives, adding lots of lemon zest at the end, or bake it with a pesto bread crumb crust. As with all finned fare, 10 minutes to the inch is a reliable estimate of the time needed. Shark can be microwaved perfectly in less time, and needs only a compund butter to satisfy any palate.
alljack at 1:24AM on 05/21/08