Caught a few sharks Friday and kept one of em. Now what? Never eaten shark before but I got 4 bags of filets/steaks. How do yall cook em?

A little butter or olive oil and sprinkle with Tony C's or Chef Prudhomme's Seafood Magic and a hot grill. Those small fajita skillets work well too. They put a good sear on 'em.

You can make a garlic butter cream sauce to go on it. That's pretty good. Just saute some garlic in butter and then add half & half or heavy cream. Use a little flour to thicken it.

Serve on a bed of dirty rice. I like Zatarain's Dirty Rice. Serve with a side of veggies.

I've baked it before and it's not bad.

Deep fried is pretty good. Cover in mustard and then batter it, drop into hot grease.

I've even blackened it and that was pretty good.

You can also just use melted butter or garlic butter or lemon. Don't overcook.

"Deep fried is pretty good. Cover in mustard and then batter it, drop into hot grease."

+1

dang if I can fry it up thats what I'd prefer to do... everyone said grill it... I never tried the mustard thing til yesterday. Ive always just used cornmeal mix and flour with a lil salt and pepper for fried fish.

Thanks!

I season the batter with cajun seasoning of some sort...Zatarain's, Tony C's, or Chef Prudhomme's.

All the above, plus it'll stay together better in gumbo and stews better than most fish.

All sharks meat have a high content of ammoniac and should be soaked in milk overnight which helps to absorb the ammoniac. The milk can be discarded and the fish can be prepared as per above or any other way you prefer.

Improperly prepared shark will not tatste as good as properly prepared shark. Preparation starts on the pier. Cut off the tail and let it bleed out. Gut it at the pier...of course. When you get home you can soak it in milk or salted water overnight to remove the ammonia and uria from the meat. I prefer to cut it into steaks before the soak, this allows the liquid to remove more of the unwanteds. Cooking is personal preference, I soak in soy sauce with garlic and juice from a whole lemon. Then I cook in a pan with a lid.

Grilled or fried, whichever you prefer. If grilled, I do similar to LandPirate. I brush a little EVOO on them then season with a good cajun seasoning, that's my favorite. Sometimes while grilling, I will just brush with EVOO, sprinkle pepper and salt then baste them with a melted butter, lemon and garlic, similar to the way you would grillied shrimp. I've heard and read about the whole gutting and bleeding stuff but when you offshore, they just gaff them and then toss them into the cooler on ice (or chiller). They don't cut any tails off or gut them on the spot yet they always seem to taste just fine to me.

Because of length limits on sharks I highly recommend that you do not cut OFF it's tail to bleed it. You can cut the tail and bleed the shark without removing it's tail completely.

I also recommend that you gut it immediately and remove the liver.

Someone has some good eating ahead.....

[quote=fishernoob]Improperly prepared shark will not tatste as good as properly prepared shark. Preparation starts on the pier. Cut off the tail and let it bleed out. Gut it at the pier...of course. When you get home you can soak it in milk or salted water overnight to remove the ammonia and uria from the meat. I prefer to cut it into steaks before the soak, this allows the liquid to remove more of the unwanteds. Cooking is personal preference, I soak in soy sauce with garlic and juice from a whole lemon. Then I cook in a pan with a lid. [/quote


we always leach the shark fillets, in salt water , but milk may do as well, then blacken em

I don't remember all the details, but when we went out several years ago and caught quite a few sand sharks, the deck hand cleaned them on our trip back, and they said to soak the steaks in butter milk over night, and then cook it in a pressure cooker, and it would come out just like long john silvers. Now we did not have a pressure cooker, and I dont remember cooking them. Gave most of it to the friends and neighbors that came by. Just bits and pieces that I rememberd about the cooking directions. I don't even know how to cook fish in a pressure cooker, but that is what they told us to do!! Maybe some one else has heard of this technique?

The last ones that I caught were baked in butter with lemon pepper. Good stuff!

I like 'em on the grill.

dip in olive oil , generous with the Ralph and Kuco's Cajun seasoning , grill only till white and flaky.

Do Not overcook.

MO