Shark Filet

Brisket_Fanatic

Under the weather with a bad cold but we couldn’t pass up this to try at the grocery store.  Not sure the species but the first is a fresh never frozen shark filet from Fareway. Since we weren’t sure about the shark we grabbed an ahi tuna steak as well. The shark was soaked in milk for a few hours then some blackened red fish magic seasoning and grilled raised direct until 145 internal. Surprisingly the shark was pretty good. It was firm, meaty and has a citrus undertone. Calling this a win win and glad we gave it a go at 9.99/lb. 

lkapigian

Intersting cook my friend! 

Thatgrimguy

Looks great! I love blackened redfish magic!

WeberWho

I can only remember having shark once. I remember it being good. That looks way better than the plate I had. Nicely done! 

Brisket_Fanatic

Thatgrimguy said:

Looks great! I love blackened redfish magic!

Thanks!

It's really good on Salmon but I think I would try something different on the shark to enhance the citrus undertones.

Brisket_Fanatic

WeberWho said:

I can only remember having shark once. I remember it being good. That looks way better than the plate I had. Nicely done! 

Thanks! I just had to give it a try!

Foghorn

That looks great.  The advice I got from a first mate is to think of cooking the shark the way good cooks think of cooking a pork chop.  Recognize that there is a pretty narrow window between "done" and "rubbery".  It sounds like you were in the window.  Great cook and post.  

bgebrent

I've eaten it but never cooked it.  Looks great from here.

marysvilleksegghead

never had shark but yours looking very interesting

nolaegghead

The milk soak was a good idea, get some of the urea out of it.

Brisket_Fanatic

@Foghorn Thanks, good advice 

@bgebrent Thanks, if you see it better cook it 

Brisket_Fanatic

marysvilleksegghead said:

never had shark but yours looking very interesting

Thanks, I think 

Brisket_Fanatic

nolaegghead said:

The milk soak was a good idea, get some of the urea out of it.

Thanks, came across that info while researching, kinda gross yet cool