Some of the more popular shark species for eating are leopard, mako, soupfin and thresher. Sharks marketed for food range in size from 15 to 120 pounds. Though some of the smaller ones are sold whole, fillets, steaks or chunks are the more common market forms. The shark’s flavourful, low fat flesh is dense and meat like.
Because of its metabolism, however, it has a tendency to smell of ammonia. This off-putting odour can easily be eliminated by soaking the fish in milk.
Shark can be prepared in a variety of ways including broiling, grilling, baking, poaching and frying. It is also delicious in soups, and cold, cooked shark can be used in salads.
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