Products ›› Fish Information ›› Shark
 Highly esteemed in other parts of the world, shark has only recently been introduced in the U.S. as a food fish. The most commonly used species are the blacktip & mako from the Southeast Florida, the mako and the thresher from the West Coast, and two species of angel shark: one from Texas, one from California. Shark is caught at night while it feeds. Boneless shark meat is easy to prepare, easy to eat, and cooks up mild, succulent, and tender.
Cooking Method
| Thaw all product under refrigeration for 10–12 hours. Remove plastic wrap. |
| Bake |
Place steaks on heavy foil. Brush with oil, season to taste, squeeze lemon juice over fish. Seal foil. Place in pan in Pre-heated 450° oven for 15–20 minutes or until fish flakes. Serve. |
| Grill |
Place steaks in pan. Brush with oil, combine 1/4 cup vinegar, one squeeze of lemon, 1/4 cup water, 1 tbs hot sauce. Pour over fish. Marinate in refridgerator for 1 hour. Grill on Moderate flame, basting with marinade. Serve when fish flakes with fork. |
| Broil |
Place steaks in well oiled broiler pan. Brush lightly with oil, sprinkle with pepper. Place in oven 4 inches from flame. Broil for 3 minutes. Turn, broil for 3 more minutes. Remove from oven. Pour freshly made tomato chili salsa around fish. Sprinkle grated Monterey Jack cheese and sharp cheddar over fish. Return to oven. Broil until cheese bubbles. Serve with lime wedges.
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