Grilled thresher shark

We saw thresher shark on special at the store the other day, and as an amateur shark diver who would very much enjoy seeing one of these beauties in the wild I thought... is it okay to eat thresher shark?  And if so, how would it taste?


As with my foray into hunting - which saw me stalk, shoot and kill, clean, and finally cook a bird which I otherwise would have enjoyed merely photographing - I've gained a lot of perspective from Tovar Cerulli's website which chronicles his transformation from vegan to hunter and yes, conservationist.

As for particular fish inquiries, especially on the West Coast, I've really enjoyed the Monterey Bay Aquarium Seafood Watch website which lists issues associated with particular kinds of fish (including safety of the fish itself as a food source, issues surrounding catch methods, and food source sustainability).  After confirming the "Good Alternative" rating of local thresher shark when wild caught, I set out to cook up something wonderful.

Here are the gorgeous shark steaks.  I first soaked them in milk in the fridge all day because I read that sometimes shark can have a stronger flavor, though in retrospect it smelled so fresh that I think I could have omitted that step.  Then I rubbed them with olive oil and salt and pepper and grilled them stovetop.


I also sauteed some shallot in unsalted butter and added a healthy portion of capers for the final minute, drizzling the mixture over the steaks when they were done.  Here I served them with broccoli rabe and roasted potatoes.  I would liken the flavor to one of my other favorites, swordfish.  It was amazing!  Everyone ate the dish up happily and my eldest daughter proclaimed it "one of the best dishes I've ever had."  Success!


If you find it at your fish market I highly recommend - cook it like swordfish - you won't be disappointed!

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