Most people fish for sharks in the summer just for fun, releasing them after the struggle, but sharks are edible and, in fact, relished in some circles.
The recipe for preparing deep-fried shark tips or strips is very simple and very tasty. Traditional recipes call for salt, pepper, paprika, garlic powder and flour for dusting and hot oil or bacon grease for frying.
The most important part of eating shark is the immediate preservation of the meat after catching the fish. Sharks should be bled by cutting the tail almost through from the bottom up and /or cutting off the head. Once dead, they should be gutted an placed on ice.
Many people soak the fresh chunks, steaks or filets in milk to remove any residual ammonia taste. SCDNR’s recommendations state that blacktip, Atlantic sharpnose and bonnetheads are flavorful for eating. Stick with those for best results.
Be the first to comment