Grilled shark

Shark

In world of Asian cuisine, particularly high end Chinese restaurants, sharks rank among the most sought after seafood popularly ordered, together with abalone, live prawns, garoupa, lobster and the occasional exotic turtle. The high value of shark, particularly for their fins used in soup results in their popularity as a food fish. If you like healthy recipes, you should consider eating fish other than shark. Health benefits of this soup are not in par with other healthy food recipes.

Though preparing sharks fin is best reserved for the expert Chinese chef, if you really wish to try preparing it other than soup or use more than just the fin, you first have to source out the meat–preferably from a sustainable sources. Shark is sometimes cured and prepared into tasty fish recipes.

Raw shark meat may be toxic due to high uric acid content so it is not made into sushi, sashimi and ceviche. Grilling is a simple option but make sure to trim and dark meat as may have an unpleasant taste. Shark meat may have a natural ammonia odor which can be neutralized by soaking it in milk or weak brine solution.

The marinade in this recipe won't overpower the flavor of the shark. Shark has a great flavor and you want to get the most out of it you can.

Grilled Shark Ingredients: 6 shark steaks

1/2 cup soy sauce 1/4 cup ketchup 1/2 cup orange juice 1/4 cup chopped fresh parsley 2 tablespoon lemon juice 2 cloves garlic, minced 1/3 tablespoon ground pepper Preparation: Combine soy sauce, orange juice, ketchup, chopped parsley, lemon juice, pepper, and minced garlic. Place fish in a shallow baking dish and pour marinade over them. 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 remaining marinade.