Shark

More than 450 types of sharks exist in the world today and reef sharks love the warm and shallow waters near coral reefs or atolls.

 

Traditionally used in fish and chips, shark also taste great marinated and barbequed.

 

After being humanely dispatched, the head, fins and guts are removed to help drain the blood and ammonia taste from the flesh. Any residual odour can be reduced by soaking it in milk and vinegar

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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.

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