How to Bake Shark Meat (3 Steps)

Baking shark meat is a relatively hands-off procedure, making it a good way to approach this less common dish for the first time. Cooked shark meat -- usually cut from mako sharks in the U.S. -- is white, flaky and tender with an adaptable, mild flavor. It's sturdier than many fish, holding up well during handling, over a bed of vegetables or grains or under a heavy topping. When baking shark, monitor its progress to prevent overcooking, or your shark meat turns out dry and chewy.

Things You'll Need

  • Aluminum foil or parchment paper
  • Baking tray
  • Nonstick spray
  • Cooking oil or unsalted butter
  • Salt and pepper
  • Additional flavoring agents
  • Instant-read food thermometer

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit for at least 15 minutes. Put a sheet of foil or parchment paper over a baking tray and coat it lightly with nonstick spray or cooking oil.

  2. Drizzle cooking oil or melted, unsalted butter over both sides of the shark steak. Season both sides to taste with salt and freshly cracked black pepper, or white pepper for a more delicate flavor. Add other desired aromatics, spices and herbs to taste. Dill, thyme, basil, rosemary, sage, minced garlic or garlic powder, ginger, blackening or Cajun seasonings or herbs de Provence all work. Add on a squeeze of lemon or lime juice, soy sauce or other complementary liquid, if you like.

  3. Center the shark on the baking tray and put it into the middle of the oven. Bake it for approximately 10 to 15 minutes per inch of thickness. Cook shark meat to an internal temperature of 145 F, as measured with an instant-read food thermometer. The flesh will be opaque and flaky all the way through when the shark is safely cooked.

Previous:

Next:

Food & Drink

Seafood Recipes

Seafood Recipes

https://en.drinkfood.biz © Food & Drink