Shark meat, according to those who ate it, is similar to fish, scallops, chicken and pork chops at the same time. The shark has a cartilaginous skeleton, so neither the chef nor the eater needs to worry about fish bones. Cooking a toothy predator is simple, its meat needs minimal pre-processing and, having a low fat content, easily absorbs various flavors from spices and marinades.
It is necessary
-
- shark meat;
- butter marinade
- acids and spices;
- vegetables for barbecue;
- vegetable oil:
- White wine.
Instructions
Step 1
Buy shark meat either from hypermarkets or trusted suppliers. Sharks drain urine through the skin, so if the fish is not cleaned immediately after catching, the smell will not get rid of. If, despite all precautions, a slight odor of ammonia is still felt, soak the shark in brine or milk. This should take 20 to 30 minutes. Cut off any dark meat - it can taste bad.
Step 2
Grill shark steaks. If you've ever cooked salmon in this way, believe me - there is almost no difference, except that shark meat is lean. Marinate the shark steaks. Any marinade made from vegetable oil, acid, and spices will do. Shark meat goes well with lemon juice, white wine, rice vinegar. Leave the meat to marinate for 1-2 hours. If you don't have the time or desire to marinate the shark, poach it for 3-4 minutes in hot milk, wine, broth or just water with various herbs. It will also help it saturate the flavors and make it juicier and softer. Grill at medium heat for 10 minutes per inch of steak thickness.
Step 3
Make kebabs out of the shark. Cut the meat into pieces, marinate and skewer, alternating with cherry tomatoes, chunks of bell peppers, pineapple cubes, or other vegetables you are used to making fish kebabs. Roast over coals like a standard salmon skewer.
Step 4
Just grill the shark steaks at the same time as when grilling. Remove the shark meat from the pan and place on a plate. Deglaze the pan, pour ¼ glass of white wine or broth, cook the sauce for 3-5 minutes. Serve the shark steaks with the resulting sauce.
