Shark
There are more than 225 species of shark in the world’s oceans. Among the most widely known are the shortfin Mako, the Dogfish (France's aiguillat) having the most flavourfull flesh, the rousset and the Ha-shark.
Some only measure 50 centimetres while the majority are no
bigger than 1.80 metres.
No matter the species, shark is a gristly fish with firm,
medium-fatty flesh. Because it has no bones, only the central
cartilage needs removing after cooking.
Shark can be prepared using most cooking methods; its texture and flavour marry well with spicier sauces.
- Shark contains nitrious matter like urea, which, even when fresh, can emit an odour of ammonia. All traces disappear during cooking.
- Shark is never cooked with its skin. It arrives in stores cut in lengths, sometimes whole, and then it is cut into steaks. For added flavour, shark should be rinsed in cold water then soaked in a mixture of milk, water, lemon or vinegar before cooking.
- Shark lends itself well to spicy sauces. For added flavour, poach shark steaks in broth or fish stock with red or white wine.
Click here for cooking methods and more tips and suggestions !
Shark is abundant from June to October. It is difficult to obtain during the winter months.
Shark is a semi-fatty fish. For the weight conscious, steaming,
poaching or cooking in parchment would be the wise choice.
Shark has more protein than most fish. Its flesh contains 25-30%
protein as compared to the average 18% of all other fish. Shark is
also an excellent source of potassium, phosphorus, calcium and
magnesium.
Fresh shark should be prepared as soon as possible following purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh shark
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2 to 3 days
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4 to 6 months
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Cooked shark
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1 to 2 days
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