Sun Jun 23, 2013 6:04 am
My Uncle was in a Shark Tournament this past weekend and got a 379# Mako Shark and a 297# Thresher Shark, both are good eating, so I am looking for some good recipes for shark!
Sun Jun 23, 2013 11:17 pm
Mon Jun 24, 2013 12:08 am
I treat mako like swordfish . We like it simply grilled or pan seared, and finished with brown butter, lemon and maybe parsley. Cook it just through .
Mon Jun 24, 2013 2:15 am
That's one big Thresher; gotta be like a 5' tail.
. says, it acts like Sword, but you know that... you fish. His tip is most important; cook to medium well whereas it's still slightly translucent for moist shark or else it's gonna be a dry meaty bite. Pay attention to timing whereas carryover cooking is an issue in this situation.
Mon Jun 24, 2013 12:33 pm
Yeah, I am going to monitoring the cooking on these...my dad has dried out hot dogs before on the grill...WTF???
My parents don't like strong tasting fish, so I was looking for some sort of marinade to help cover that flavor. Maybe like a Ponzu, Teriyaki, or vinaigrette? I think we marinaded swordfish tips in some Raspberry Vinaigrette before.
Mon Jun 24, 2013 1:54 pm
If it's fresh, I wouldn't call it the strongest tasting fish though it can be pretty "meaty" if over-cooked.
Those are all quick & easy.Ponzu:
1 part SoyTeriyaki:
1 part Dashi (water & bonito flake stock)
1 part Mirin
...bring to simmer gently, strain, season with Yuzu
2 part soyVinaigrette:
1 part water
1/2 part brown sugar
1/2 part pineapple juice or Mirin
minced ginger, garlic, scallion
...reduce to desired vicosity
whatever you want, but watch marinade times with acidic solutions as they will toughen up your final product.
Mon Jun 24, 2013 4:55 pm
Thanks!! We grilled some Mako tonight in McCormick Mojito Lime Marinade...kept an eye on it and it was nice and moist and tender. The marinade was a bit over powering though.
Mon Jun 24, 2013 7:38 pm
Warm some olive oil with some fennel seed and peppercorns, add some bay leaf , plenty lemon peel ,garlic scallion salt and pepper . Heat it a bit . Let it cool. Reserve some and slather on the rest for a long while before grilling. Drizzle with marinade and lemon before serving.
Thu Mar 12, 2015 6:58 pm
Next time try kraft Italian salad dressing. It's cheap and does a good job. I use it with thresher. Two hours tops for marinade.
Sun Mar 15, 2015 6:38 pm
I've never dealt with shark steaks that big, usually just a small black tip. I grew up with it just being done with some creole seasoning, tony chacheres or zatarains and on the grill with some butter.
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