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CLEANING AND HANDLING SHARKS
Any shark to be used as food should be cleaned immediately. If the blood is not drained from the system right away, the urea deteriorates into ammonia and results in the pungent odor and dry taste characteristic of poorly handled shark meat.
So, don't just throw your shark on ice at the dock like you would other fish. Instead, follow these tips for cleaning your shark:
After gutting, dunk the shark in water to wash out as much blood as possible.To further neutralize any residual ammonia, presoak the shark filets in an acidic solution such as lemon juice before cooking or freezing.
The only proper way to keep shark fresh and firm before you get to the dock is to surround it with ice. Place the shark in a container in layers with ice covering each layer.
Here are a few more tips for preserving shark:Double-wrap the shark before freezing. Wrap only
enough in one package for a single serving.
Smoking does not preserve shark -- it only enhances the flavor.
The salt for salting and curing shark should always be non-iodized salt such as
kosher salt. Iodized salt will turn the flesh black or it will spoil.
To salt shark in a crock, glaze the inside of the crock or the salt will leach
the crock and cause the shark to spoil. Plastic containers work well for salting
shark.
Before salting shark in a plastic container or crock, soak the shark in a salt
brine solution overnight to remove all blood. Remove the shark from the brine,
wash with water, lay flat, and let drain. Then, after 1 to 2 hours, place the
shark in a crock and layer with salt. Cover the last shark layer with about 1
inch of salt.
Much of the information on this page
courtesy of the University of Delaware
Sea Grant Marine Advisory Service.
