Published: 07-Sep-2013 (22:19); Viewed: 7017; Difficulty: 2 out of 10
Blue shark, is not only one of the edible sharks, but this shark is also one of the most delicious fishes in the world. Cooking of shark is very easy, but you should remember few main rules. First of all, the skin should be removed, because during temperature treatment, skin turns into a jelly, and all scales goes into a meat and ruin it. Secondly, shark steaks should be as fresh as possible, therefore, it is much better to defrost them at room temperature about 1 hour, rather than in the fridge overnight.
Blue shark steaks. Take as much as you need, but do remember, that they will loose at least ⅓ of its weight during cooking.
Olive oil for cooking.
Few thyme sprigs
Freshly grounded white or mixed pepper to taste
Salt to taste
Lime or lemon for serving.
Remove thin layer of skin with scales. Check that there is no sight of small scales left on the meat. Try to do not remove under-skin layer fat, but this advice is more important for large shark steaks with thick layer of fat. Sprinkle one side of the shark steaks with salt and pepper.
Preheat olive oil with few thyme sprigs. Place blue shark steaks, salted side down. Sprinkle top side of steaks with salt and pepper. Cook on medium heat about two minutes.
Flip over steaks and cook on other side for about two minutes. Reduce temperature and cook steaks until they will be completely ready, turning them more often. When the meat is almost ready, it turns very fragile, and all manipulations should be performed very carefully.
Serve blue shark steaks with a slice of lime or lemon.
tips and tricks
The optimal steak size is about 1-1½ inch.
Blue shark meat can have some ammonia smell, but within the accepted limit. Some herbs, used during cooking can mask this smell. Shark meat can develop some ammonia smell, therefore, it should be very fresh!