Re: Shark Meat Question
Great meat to eat, boneless and cartillageous. Most of my early life, 90% of my diet was eating seafood and shark was high on the list. We ate fish heads ..... made soup. I lived 100 yards from the great Atlantic. When I moved here in the mid seventies I was ashamed to share my experience of shark eating with anyone. Simply because it was not the norm. In the early nineties it began to emarge as a part of the diet and as a delicasy. I do not know the restriction on size to keep or release, but this I know, the smaller the better. When I had access to them, not over 30 inches before the off flavor emerges.
A good way to prepare shark (there are no bones in shark only cartillage):
remove the skin, then cut stakes about 1/2" to and 1" thick; dip in vinegar for about 3 to 5 minutes then remove. This will remove the smell and improve the taste. Next blend some onions, garlic, and other seasonnings of your choice along with salt with two eggs and 1/4 can of cream or milk. Cover the meat and leave to marinate for about 2 hours. Deep fry (until meat floats) or bake in batter @ 350 deg for 15 mins or until done. Do not over cook. Serve hot. Use a glass of red wine or beer.
I do not know about the levels of mercury.....I do not know if it is natural or a contaninant from the ocean and maybe the younger ones do not have the levels, but bear in mind the today I'll be cautious about any seafood based of so much environmental spills. Not only shark, and or salmon but any kind of seafood, even the farm raised.
Prepare eat and enjoy.
