The Puffer Forum

just playing around with photoshop

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.

LOL.

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

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.

skip the shark, flanken ribs taste much better.

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

yay