Smoked Shark with Asparagus

xiphoid007

My father had some shark steaks for an indeterminate amount of time in the freezer, so I figured it was time to smoke them. I soaked in buttermilk overnight, as someone told me it helped clean up the taste of shark as it can have a bit of an ammonia taste. I then brined tm for about 2 hours in a salt/sugar/pepper/garlic powder brine. I rinsed and patted them dry.

I smoked the filets at 225 with some apple wood until they hit an internal temp of 140-145. I then foiled them until dinner. Temp was kept nice and steady with the Smobot!

I then took out the stone and cranked the grill to 400 raised direct to grill some asparagus. Simple olive oil, salt, and pepper. A little oven potatoes while the rest was cooking to round out the meal.

Pics are the freshly brined filets drying, smoked filets, and a plated pic. Thanks to @reinhart36 for the Smobot, check out http://www.smobot.com/.

Overall tasted good, nice and smokey, but I've never really had shark before, so it's hard to say if it was past its prime in the freezer, or I don't care for shark as much as other fish. Either way, still was a good dinner!

Anyone else have experience with shark on the egg?

xiphoid007

Tons of leftovers. Actually even better cold. Cut diced some up with mayo, Dijon mustard, sriracha and a little raging river rub. Great smoked fish sandwich.

Anyone else with shark experience on the egg?

Chubbs

Not here. Looks good though