Every once in a while I announce that we have shark for dinner. The announcement always gets a round of applause. My kids love to eat shark. I think a lot of it has to do with the fact that it’s a damn shark. I feel pretty good eating by myself. Even though it was just a baby thresher shark and not a great white, I felt powerful knowing that I could eat the shark before it could eat me. It made me feel brave for at least a week in the ocean. I hope they can somehow feel that I am higher up the food chain since I recently ate one of their own. I might be a little weird in that way.
Now, you need to know that you can’t eat shark all the time. It’s a predatory fish that contains mercury and more. You must limit these types of fish to once a month. This recipe calls for you to soak it in milk. This is on purpose. It keeps it moist (it dries out easily because of the thin slices) and also removes any weird smell inherent to the shark, though I haven’t really noticed a difference. I’ve made shark many times without soaking it in milk so it can be done, but the milk does help keep it moist.
I really enjoy eating thresher sharks. I’ve never had a problem with the fishy smell. It’s just a nice, steaky, meaty fish that makes me feel powerful. I eat shark I almost need a t-shirt.
Preparation time: <5 minutes
Ready: 60 minutes
yield: Provides a hearty 4
2 lbs.fresh thresher shark
2 cups of milk
1 lemon, juiced
2TB I am Willow
2 TB rice vinegar
1/2 teaspoon minced ginger
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1. In a shallow dish, soak thresher sharks in milk for 30-60 minutes.
2. Remove the shark from the milk and rinse with cold water.
3. In the new dish, squeeze the lemon juice on the shark steak, drizzle with soy sauce and vinegar. Season with ginger, red pepper flakes, and garlic powder, and turn on both sides. Marinate while grill preheats.
4. Preheat an outdoor grill on high heat. Oil the grate or place a sheet of aluminum foil to cook the fish.
5. Bake on high heat for about 7 minutes, turn over, and bake the other side for another 5 minutes. Actual cooking time depends on the thickness of the steak. 5 minutes per inch of thickness is a good starting point. The fish is done when it flakes easily with a fork.