How to cook blue shark

Question

Hi recently bought a bag of frozen blue shark steaks, I defrosted on and found it very watery. I pand fried it in garlic butter, it was quite nice but the flesh was still watery. Any ideas? any recipes?

Answer 1

GRILLED SHARK STEAKS  

Marinade fresh shark steaks in buttermilk and soy sauce for at least 3 hours. Get the grill going and throw the steaks on, cook until flaky. Enjoy with a salad, rice and white wine.

Answer 2

Grilled Shark

Ingredients :

1/2~cup  ~ Soy sauce

1/2~cup   ~Orange juice

1/4~cup   ~ Catsup

1/4~cup    ~Chopped fresh parsley

2~tsp       ~ Lemon juice

1/3~tsp     ~Ground pepper

2    ~          Cloves garlic, minced

6    ~          Shark steaks, or     6

                Swordfish or salmon steaks

Method :

Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic. Add fish; cover and marinate in refrigerator for 2 hours.

Remove fish from marinade, reserving marinade. Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade.

Shark with Grilled Pineapple Salsa

Yield:  4 servings

Ingredients:

Salsa:

1~ medium ripe pineapple, trimmed, cored, quartered lengthwise and cut again lengthwise

Drizzle extra-virgin olive oil

2 ~limes, juiced and lime halves reserved

1 ~small red onion, minced

1/2 ~bunch fresh mint, leaves finely chopped (about 1/2 cup leaves)

1/2~ bunch fresh cilantro, leaves finely chopped (about 1/2 cup leaves)

Couple pinches kosher salt

Superfine sugar, optional

Fish:

4~ (8-ounce) center-cut mako shark fillets

Drizzle extra-virgin olive oil

1~ teaspoon kosher salt

20 ~grinds black pepper

Procedure:

Salsa:

Heat a grill pan or griddle over medium-high heat. Lightly rub the pineapple pieces with oil. Grill on all sides, about 2 minutes per side or until lightly caramelized with nice char marks. Remove from grill and set aside to cool slightly.

Cut grilled pineapple into 1/2-inch dice and add to a medium bowl. Add all remaining salsa ingredients, including the lime halves. These will lend the additional lime oils in the rinds to the mixture, making a more aromatic salsa. Set aside until ready to use.

While grill is still hot, rub each shark steak with olive oil and season with salt and pepper.

Place steaks on grill across the grill ribs and cook for about 3 to 5 minutes per side, depending on the thickness of the steaks. Gently turn fish so it does not fall apart. Once the flesh has become opaque and firm to the touch, it is cooked through. Remove to a platter and spoon salsa over fish. Serve immediately.

Broiled Spicy Shark

Serves 4

Ingredients :

1lb~Shark fillets (3/4" thick)

1/3~cup~Lemon juice

1/4~cup~Chopped parsley

1~tsp~Chopped fresh basil, or

1~tsp~Dried basil

1~Clove garlic, minced

2~tsp~Seafood sauce or chili sauce

1~tsp~Light soy sauce

Method :

Place fish fillets in plastic bag. Add lemon juice, parsley, basil, garlic, chili sauce and soy sauce.

Close top of bag and refrigerate for at least one hour, but not longer than 8 hours. Remove fish from bag and save marinade.

Place fish on rack of pre-heated broiler about 3 inches from heat and broil for 3-5 minutes. Turn fillets over, brush top with marinade and broil an additional 5-8 minutes until fish flakes or is done to taste.

Boil rest of marinade until it's reduced by half and pour over fillets when serving.

hope these help.          good luck and enjoy.

Answer 3

I would try barbecuing or broiling it.  That will allow the liquid to drain out.  When you pan fry it, you're essentially poaching it in its own liquid.

Answer 4

wrap it in foil and on  a fairly low heat,about 150/160 stick it in the oven for about 10 mins. do it too long and it will be like eating a boot.

Answer 5

Remove the frozen fillets from the plastic bags and put into a large covered bowl on your drain board until they are thoroughly thawed out. At the end of the day, you'll notice that you have more water than fish in the bowl. Make sure your fish is fully thawed out and drained before going on to step two.

Take your fish out of the water and wrap it well in a dry, clean, white towel. Now put the wrapped fish in your refrigerator over night.

Next day, when you unwrap your fish, you will find that the towel is soaking wet and your meat is now white and firm, ready to be cooked anyway you like. My favorite method is cut finger-sized, dipped in egg and cracker crumb batter and deep-fried for 2-3 minutes.

Answer 6

I agree with Craig - it needs grilling to allow the juices to fall away.

Answer 7

Trinidad fashion,

drain well,

bbq the steaks, according to taste,

use nice fresh bread, chunkier the better and the hottest chili sauce you have....

wash down with cold, cold beer...............followed by more of the same.....