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Report on Black Tipped Shark

Eager EggerEager Egger Posts: 236
edited 8:06PM in EggHead Forum
Hmmmmm. Well when we thawed this piece of shark it was REALLY fishy smelling. Used Dizzy Pig's Shakin the Tree, lemon pepper rub and cooked it for about 4 minutes direct on each side at 350 degrees, until the inside went from pink to white. Fish was still moist and very meaty like steak. Decent taste, but I think the DP rub was what saved it. This would not be my choice of fish, but don't be afraid to try it. In my opinion it does not compare though to some of the better fish we have had.


  • BigTBigT Posts: 385
    EagerEgger,[p]As someone else pointed out earlier, shark requires intensive care after the catch- i.e. bleeding, gutting, skinning and icing asap.[p]This is due to a high concentration of uric acis in the flesh and especially the skin.[p]The Florida Sportsman Anglers Cookbook recommends soaking the meat in lightly salted water (brining?) to further combat the smell.[p]hth next time[p]Big T

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