Also indexed as: Blacktip Shark, Bonito Shark, Common Thresher
Shark, Mako Shark, Sandbar Shark, Smooth Dogfish, Soupfin Shark, Spiny Dogfish
There are several hundred species of shark, but only a handful of them are
harvested for food.
Despite the shark’s fearsome reputation, it is good eating. Because their structure
is supported only by cartilage, shark have no bones—a distinct advantage when it comes
to cooking and dining. There are several hundred species of shark, but only a handful of these
are harvested for food.
Varieties
Perhaps because of its reputation as the killer of the sea, shark is usually sold under a
less recognizable variety name. Common thresher is a huge shark, growing to over 1,000 pounds
(about 450 kg) in tropical waters, and has pinkish flesh. Soupfin, a smaller shark, provides
the fin used as a gelatin base in Chinese soup. Blacktip, which are found in South Atlantic
waters, are often sold in the form of pinkish-white steaks that have ruby-red edges. Mako, an
Atlantic shark, is also called bonito shark, because it feeds on bonito tuna and has moist,
pink, fine-grained meat. Bonito, a Pacific shark much like mako, has meat that looks and
tastes like swordfish. Sandbar, another
Atlantic Ocean shark, looks and tastes like blacktip. Spiny and smooth dogfish, also in this
family, have richer more fatty flesh than other shark species.
Most shark is sold as steaks or fillets.
Buying and storing tips
Quality shark is easy to recognize. Fresh shark should not have a strong ammonia smell;
however, a slight ammonia smell is acceptable. Fresh shark flesh will give slightly when you
press it with a finger, then spring back into shape. When choosing shark steaks or fillets,
whether they’re fresh or previously frozen, look for moist, translucent (never dried
out) flesh. Keep shark cool on the trip from the market to your house. Never let it stay
unrefrigerated for long.
To store shark, remove packaging, rinse fish under cold water, and pat dry with paper
towels. Fish deteriorates when it sits in its own juices, so place it on a cake rack in a
shallow pan filled with crushed ice. Cover with cling wrap or foil and set in the coldest part
of the refrigerator. Shark will store well this way for up to two days.
When well-wrapped, shark can be frozen for up to two months in a refrigerator and three to
four months in a deep-freeze. Use lined freezer paper, and wrap fish tightly with at least two
layers of paper. To thaw slowly, unwrap, place fish in pan, cover, and leave for 24 hours in
the refrigerator. To thaw more quickly, place the whole fish (in a waterproof plastic bag) in
a sink with cool running water, allowing about 1/2 hour per pound (454g). For fastest thawing,
use the defrost cycle of your microwave, allowing 2 to 5 minutes per pound (454g) with equal
standing time in between zaps.
Availability
The common thresher and bonito shark are plentiful April through August. Peak season for
blacktip is November to April. Bonito, Mako, and Sandbar shark are available year-round.
Preparation, uses, and tips
Sharks must be bled immediately after they are caught, or the meat takes on an ammonia
taste. Most shark is properly treated. A slight ammonia smell can be eliminated by soaking the
meat in buttermilk or lemon juice for 30 minutes.
Cut out any dark meat before cooking shark. Leave any skin attached, as it helps retain
moisture during cooking.
The secret to successful shark cookery is do not overcook. Whichever of the following
cooking methods you choose, your shark will be cooked when its flesh becomes opaque, yet is
still moist on the inside.
Baking
Place shark in a greased baking dish, or wrap in oiled foil and place on a baking sheet.
Brush with melted butter or oil and season with salt and pepper, or cover with a
piquant sauce. Bake in a preheated 450°F (230°C) oven until done, about 10 minutes
per inch (2.5cm) of thickness.
Grilling
Place fillets or steak chunks on skewers directly on a greased grill, 4 to 6 inches (about
10 to 15cm) above prepared coals or fire. Baste with butter, oil, or marinade. Cook until
opaque and moist on the inside, 6 to 8 minutes.
Broiling
Place fillets skin-side-down on a well-greased baking pan. Pour in enough stock to cover
the bottom of the pan. Brush top of fish with butter or oil. Broil under preheated broiler 4
to 5 inches (10 to 12cm) from heat. Do not turn, but baste several times. Cook until opaque
and moist on the inside, 6 to 10 minutes.
Pan frying
Fry shark in a small amount of hot butter or oil, turning once halfway through cooking
time. Cook until opaque and moist on the inside, 4 to 8 minutes.
Stir-frying
Cut shark steaks or fillets into bite-sized pieces. Coat with cornstarch and stir-fry
gently and briefly in hot oil before adding to your favorite stir-fried vegetables.
Poaching
Bring poaching liquid, consisting of water, broth, and herbs and spices, to a simmer. Slip shark in, then
cover pan and keep liquid at a simmer for about 8 minutes per inch (about 2.5cm) of
thickness.
Steaming
Place shark on a greased perforated rack over 1 to 2 inches (2.5 to 5cm) of rapidly boiling
water. Cover with a tight-fitting lid and keep water at a constant boil through cooking time,
8 to 10 minutes per inch (2.5cm) of thickness of the fish.
Nutritional Highlights
Shark, 3.5 oz. (99g) (raw)
Calories: 130
Protein: 21g
Carbohydrate: 0.0g
Total Fat: 4.5g
Fiber: 0.0g
*Excellent source of: Selenium (36.5mcg)
*Good source of: Magnesium (49mg), Vitamin B12 (1.5mcg), and Niacin (2.9mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
When cooked (fried, batter-dipped), shark (mixed species) provides 0.879 grams of omega-3 fatty acids, derived from EPA (0.258g), DHA
(0.431g), and ALA (0.19g), per 100 grams of shark (mixed species).
Health benefits and concerns
Mercury toxicity
Nearly all fish contain trace amounts of methyl mercury, some more than others. In areas
where there is industrial mercury pollution, mercury levels in the fish can be quite elevated.
In general, however, methyl mercury levels for most fish are very low. However, shark and some
other large predatory fish can contain methyl mercury levels in excess of the Food and Drug
Administration’s (FDA’s) 1 part per million (ppm) limit.
The FDA has advised pregnant women, women who could become pregnant, and nursing mothers to
avoid fish that contain high amounts of methyl mercury, specifically shark, swordfish, king
mackerel, and tilefish. Regular consumption of methyl mercury contained in these fish can harm
the child's developing nervous system and may pose risks to the mothers as well. The FDA
advises that other fish are permissible for pregnant and nursing women as part of a healthful
diet. The agency suggests an acceptable level of 12 ounces per week of cooked fish (a typical
serving size of fish is from 3 to 6 ounces). Permissible fish include shellfish, canned fish,
smaller ocean fish or farm-raised fish. It is important to eat a variety of different species,
rather than just one type of fish, in order to reduce the reduce risk of methyl mercury
consumption.
Health benefits and
concerns for fish and seafood
Many health benefits and concerns associated with this food are applicable to other fish and
seafood. Read about health benefits and concerns
for fish and seafood for a full description.
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