October 23, 2019—We returned home today from a great three-day shake-down “cruise” at Little Talbot Island State Park. Our dinner? The shark fillets I had soaking in milk overnight.
A milk marinade takes away any fishy taste and smell, and is especially necessary with shark. We learned that shark must be killed and bled immediately after being caught, to avoid tainting the meat with uremic acid. (Sharks urinate through their skin.) Jim did this on the beach and cleaned the fillets when we got back to the campground. I put them in a milk bath, where they stayed until I was ready to cook them.
How to cook shark? Google answered that. I found several recipes, which served as a basis for our evening meal.
I took one shark fillet and cut it into small one-inch chunks. After arranging the chunks on a plate, I placed a small pat of butter on each, sprinkled them with a creole seasoning, and topped them with shredded parmesan cheese. To cook them, I popped them into the microwave and zapped them for about 90 seconds. They came our juicy, tender, and delicious!
The second fillet I decided to coat in fine gluten-free panko crumbs, mixed with parmesan and the same creole seasoning. I then pan-fried the fillet.
The verdict? Succulent. The meat was tender, juicy, and not at all fishy tasting. In fact, if I were to serve it to someone without telling them what it was, they wouldn’t even know it was fish!
We have caught several sharks when we have gone surf fishing. Some species are protected, but many are not. In the future, we will keep whatever we can.
Until next time (which should be the week of November 4),
Your Reluctant RoVer,