Additional Information
Cooking Suggestions | 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. |
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Health and Nutrition | Oil derived from the livers of deep-water sharks shows some promise in fighting cancer and boosting the immune system |
Handy Hint | Shark is sometimes called ‘flake’ when sold as fish & chips |
Fast Fact | A group of sharks is called a “shiver” |
Recipe Card | Italian Seafood Soup with Garlic Croutons |
Accompaniment | Soy sauce, Hoisin sauce, honey, citrus flavours |
Alternative | Swordfish, Mackerel, Ling |