Lets say its the day after your amazing trip with Out Cast Charters and you have all your catches posted on Instagram and Facebook-tagging Out Cast of course-and you’re ready to start chowing down on your catches! I say the next day, because you’ve done the first and most important step of cooking shark:
First and most important, we need to know what kind of meat shark is. In all reality you can cook shark however you want, it is a tougher meat more of a consistency of steak than actual fish so there is no need to keep the skin on the shark. BEFORE DOING ANYTHING WITH THE SHARK please please please soak the shark meat in buttermilk for 24 hours at least. There is a long scientific explanation, but the short of it is sharks actually urinate from their skin, so to get that nasty out and keep the yummy-buttermilk is here to save the day.
Because you’re that awesome closet master chef and you’ve already taken care of that important behind the scenes detail, you can now get on with the good stuff!
INGREDIENTS
• Black Tip Shark steaks
• Soy sauce
• Worcestershire sauce
• Herbs and spices (personal preference)
• Pan to put in the oven and foil to cover it
• Anything you want to go with it! In this instance, we’ll do asparagus and red potatoes
COOKING DIRECTIONS
So earlier in the afternoon you got your shark out of the buttermilk and gently washed it off and put it in a bag with soy and Worcestershire sauce and your preference of seasonings-herbs and spices work the best. Let that soak for a while and get a pan for roasting and a cookie sheet. On the sheet lay down some foil and place the asparagus, the bottoms cut, and the red potatoes that have been washed and cut to your preferable size. Drizzle some olive oil, throw some salt, pepper, and a touch of garlic powder, and set to the side and preheat the oven to 400 degrees. Get your shark out and put it in the roasting pan with the marinating sauce you have in the bag with it, cover in foil, and wait for the oven to heat. When the oven hits 400 degrees, place the pan with veggies on the top rack and shark on bottom and set the timer for 15 minutes. After the timer goes off take out the veggies but you may have to check on the shark, this part really depends on how thick the shark is cut so it may take up to 20 minutes. When the shark is finished, let it cool for a bit and you’re finished! Serve with the asparagus and potatoes and you will impress anyone at dinner with you that night!
That’s it for now fishers of MONSTAS! Until next month, keep those hooks wet and rods bent, and always stay safe out there on the water!!