Text 26304, 90 rader
Skriven 2012-06-20 08:50:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DALE SHIPP
Ärende: Stinky Sharks
=====================
-=> Dale Shipp wrote to Dave Drum <=-

 ML> And shark doesn't flake, either.

 DD> True dat. It's on of my list of favourite, affordable, fish
 DD> to grill over coals.

 DS> It is one fish that I cannot stand.  I've had it twice in restaurants,
 DS> and both times it reminded me of an unwashed urinal with its heavy
 DS> ammonia smell.

Apparently you have been unlucky in your venues which have prepared your shark.
I, OTOH, may have been very fortunate here so far from where the sharks swim.
Sharks and skates (they're cousins) expel urea through their skins ... they
have no distinct urinary tract. When they die, if they are not processed and
iced promptly that urea turns back to ammonia and permeates the meat.

A slight ammonia smell is normal for both shark and skate - but, it *usually*
dissipates during the cooking process ... or it's covered over the the citrus
juices I habitually squirt all over seafood.  Bv)=


Last time I bought shark steaks (blacktip) at Roberts Seafood the counter guy
(do you call a fish cutter a butcher?) binned one of the steaks as he was
pulling it from the display. He said something about "It's gone off". I noted
as I was paying for my purchases that he had the pan out of the display case
and was sniffing each shark steak. I didn't see him toss any more - but,
wouldn't have been surprised if he had.

Not that I am trying to convert you - I have cooked the following recipe
several times and have *never* had a problem with ammonia contamination.
Fortunately for all of us there are lots of choices in the seafood department -
and had I been burned twice, as you have, I would probably not even try shark
again. But, if you'd like to ..........

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Marinated Shark Steaks
 Categories: Seafood, Marinades, Citrus
      Yield: 6 Servings

  1 1/2 lb Shark steaks; 1" thick

MMMMM-------------------------MARINADE------------------------------
      2 tb Soy sauce
      2 tb Balsamic, rice or wine
           - vinegar
      2 tb Lemon juice
      2 tb Oil
      2 tb Chopped parsley
      1 cl (to 2 cl) garlic; pressed
    1/2 ts Fresh ground black pepper

MMMMM--------------------------GARNISH------------------------------
           Minced green onions
           Chopped parsley

  Cut the shark steaks into service-sized pieces.

  Place them in a glass dish. Combine the soy sauce,
  vinegar, lemon juice, oil parsley, garlic and black
  pepper. Pour the marinade over the fish and marinate for
  half an hour, turning at least once.

  Remove the fish (reserving the marinade) and broil 4 to 5
  inches from the coals.

  Brush with the marinade before turning.

  Serve with minced green onions and parsley.

  Accompaniments: Rice and vegetable pilaf, leaf lettuce
  tossed with parsley-lemon dressing, and French or Italian
  sourdough bread.

  Fish should be cooked only until it flakes easily. Check
  it often to prevent overcooking, which will not only make
  it rubbery, it will render it tasteless.

  Serving Size: 6

  From: http://www.cooks.com

  Uncle Dirty Dave's Kitchen

MMMMM

... Nothing anyone says in a bar is true. - Mark Ruffalo
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