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Sand Shark
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nygmen
Posts: 2
Need some help with smoking sand shark. From what to marinade it in to what the best smoke chips?? thanks
Comments
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Soak the cuts you will cook in milk for 5 hours or so. Rinse off, add whatever seasoning you like. If you want to use a smoke wood I would go with a fruit wood. Orange, peach, apple, etc.
______________________________________________I love lamp.. -
Nolaegghead,
Thanks for the info. Skin on / off?? -
off. Sharks eliminate waste through their skin, has high concentration of urea in it.
______________________________________________I love lamp.. -
nygmen said:Need some help with smoking sand shark. From what to marinade it in to what the best smoke chips?? thanks
I would remove the skin myself. It adds nothing but a crappy taste in my opinion. But take that for what it is worth.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
No skin. Make sure you remove any of the blood lines too.
Soak in milk, use a marinade afterwards.-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
Sounds like a lot of trouble.
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Never saw sand shark on a menu, nor kept for the table, or even kept for that matter. But all the advice given above is spot on and the procedure for any mako/thresher that is given to me at the boat if someone is handing some out. Our boat does not keep any sharks no matter what kind is caught, but I will just leave it at that....
Curious to hear your opinion on it though, oh, and pictures!!--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite.
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