Grilled Shark?

[J-P]

just playing around with photoshop

[Nick]

1) Dip shark fillet in melted butter
2) Sprinkle shark fillet in catfish blackening spices, but, lightly.
3) Roll fillet into a pinwheel, and reinforce with a pair of bamboo skewers
4) Dip top and bottom of pinwheel in melted butter
5) Give top and bottom of pinwheel a heavy layer of catfish blackening spices
6) Grill at a high heat, charring the outside, while leaving the middle borderline uncooked.

Enjoy with a squeeze of fresh lemon.

[Flutter]

LOL.

From what I remember you have to soak shark meat for a long time to get rid of the urea.

[Nick]

I think it depends on the type of shark, those that spend time in fresh water have very little.

Also, the urea may make the shark a bit bitter, but it's improperly handling the catch and letting it break down into ammonia that makes some shark taste nasty. If it's got a littlerbox smell, it's not been handled correctly. Shark needs to be killed and cleaned immediately.

The bitter flavor is why I like the catfish blackening spices, as well as the butter.

Sharks are slow growers, so I don't eat it often, but mostly to avid the heavy metal buildup, more than the urea.

[meinmini]

skip the shark, flanken ribs taste much better.

[J-P]

meinmini you're really going through some old posts

Good to see you digging deep into the threads

You'll learn a lot especially if you start going back to '08

[meinmini]

yay