Shark fillets are moist, tender flesh with a slightly tangy, sea flavour of moderate intensity. Shark is more suited to wet cooking methods (poached, soups, curries) as the flesh has a tendency to dryness. The texture of shark also makes it a great ingredient for fish cakes or kebabs.
|Health and Nutrition||
Oil derived from the livers of deep-water sharks shows some promise in fighting cancer and boosting the immune system
Shark is sometimes called ‘flake’ when sold as fish & chips
A group of sharks is called a “shiver”
Italian Seafood Soup with Garlic Croutons
Soy sauce, Hoisin sauce, honey, citrus flavours
Swordfish, Mackerel, Ling