Buy shark from reputable supermarkets and fishmongers to ensure you get the best quality.
Fresh-caught shark needs to be soaked right after it is cleaned, or else the meat can become inedible. It doesn’t really matter what type of milk you use. Most people use any type of cow’s milk or buttermilk, but alternatives like soy milk or even lemon juice do well in a pinch. Plain milk is less acidic than buttermilk and lemon juice, so it can be a good option if you aren’t making a ceviche.
You can remove the skin after you cook the meat. Leaving the skin on may help the meat retain more moisture.
Marinating the shark after you slice it can help prevent it from drying out. Although steaks are a common way to cook and eat shark, you can also chop the steaks up into smaller pieces, such as when making kebabs or a ceviche.
Choose a bowl big enough to hold the shark. You can also pour the marinade into resealable bags with the shark. Some other seasoning options include paprika, ginger, red pepper flakes, garlic powder, and rice wine vinegar. [6] X Research source For simpler steaks, rub them with olive oil, then sprinkle on salt and pepper. You can skip the marinade and throw them onto the grill right away. Try serving the shark with a sauce, such as a mango salsa. [7] X Research source
Expect to need the whole 30 minutes for the marinade to seep into the meat. You can leave the shark in the marinade for 1 or 2 hours to give it more flavor.
If the grill gets too hot, it can scorch or dry out the meat. Watch the shark carefully if you use a different temperature.
The length of time you need to cook the shark may vary depending on your grill and the thickness of the steak. Expect a 1 in (2. 5 cm)-thick steak to take about 5 minutes per side.
You can also store the shark in the freezer for up to 3 months. Label the bags with today’s date so you know when you stored them.
The shark’s age when it is caught can affect how it tastes. Older sharks tend to have a gamey flavor. Lemons help neutralize the unpleasant flavor and prepare the meat for searing.
Baking the shark in the oven is also possible. Preheat the oven to 400 °F (204 °C), then cook the shark between 10 to 12 minutes. [14] X Research source To fry the shark, coat it in flour, then cook it in vegetable oil or shortening.
To make a Cajun spice mix at home, combine salt, pepper, garlic powder, paprika, cayenne pepper, oregano, thyme, and red pepper flakes. [16] X Research source
Test the shark with a knife or fork. In particular, pay attention to the center of each piece. Make sure it is cooked all the way through. The cooking time may vary depending on your oven and the heat setting you chose.
Another option is to melt 1 tablespoon (14. 2 g) of butter with 1 c (240 mL) of spiced rum and the juice from 1 lime. [19] X Research source If the shark hasn’t finished cooking yet, you can add the liquids while it is still in the pan.
You can store pan-fried shark for up to 3 months in the freezer.
The pieces don’t have to be exactly the same size, but keep them small and thin so they cure properly.
You can add or leave out additional ingredients. For instance, add cilantro for flavoring or leave out the cayenne pepper if you don’t like spicy food. In a ceviche, the acid in the citrus juices breaks down and cures shark meat similar to the way heat does without cooking it. Avoid making ceviche if you aren’t comfortable eating raw meat.
Make sure the juices cover all of the meat before you store the dish. [23] X Research source
When the shark turns white, it is done. You don’t have to wait the full 4 hours.
Unfortunately freezing a ceviche doesn’t work too well. The shark tends to lose its texture, although it will still be edible.
