# Shark? (for dinner) **URL:** \ **Category:** Cafe Society\ **Created:** [January 23, 2006, 6:27pm UTC](https://boards.straightdope.com/t/shark-for-dinner/341279 "2006-01-23T18:27:19Z")\ **Posts on this page:** 7\ **Page:** 1
**Author:** ![betenoir](https://avatars.discourse-cdn.com/v4/letter/b/258eb7/32.png) [@betenoir](https://boards.straightdope.com/u/betenoir)\ **Post date:** [January 23, 2006, 6:27pm UTC](https://boards.straightdope.com/t/shark-for-dinner/341279/1 "2006-01-23T18:27:19Z")
I’m making shark for dinner…nothing like it for making you feel like the top of the food chain. But I’m not sure what to do with it. Haven’t cooked a lot of shark, what’s it like? Do I make a sauce as agressive as the animal itself? Red or white? Anyone have a good shark recipe? ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [January 23, 2006, 6:41pm UTC](https://boards.straightdope.com/t/shark-for-dinner/341279/2 "2006-01-23T18:41:51Z")
BBQ. Make yourself a nice Memphis or Kansas City-style sauce and slap that sucker on the grill. ---
**Author:** ![GorillaMan](https://avatars.discourse-cdn.com/v4/letter/g/50afbb/32.png) [@GorillaMan](https://boards.straightdope.com/u/GorillaMan)\ **Post date:** [January 23, 2006, 6:47pm UTC](https://boards.straightdope.com/t/shark-for-dinner/341279/3 "2006-01-23T18:47:37Z")
It’s a fairly firm white fish…not quite the texture of tuna, but far more solid than something such as cod. I’ve done it in a Thai-style curry, poaching the shark steaks in the sauce for 15 minutes or so, after which it broke up into chunks. ---
**Author:** ![chique](https://avatars.discourse-cdn.com/v4/letter/c/4491bb/32.png) [@chique](https://boards.straightdope.com/u/chique)\ **Post date:** [January 23, 2006, 6:58pm UTC](https://boards.straightdope.com/t/shark-for-dinner/341279/4 "2006-01-23T18:58:15Z")
The best shark steak I ever had was wrapped in a tinfoil packet with some veggies (carrots, cauliflower, and brocoli, IIRC), butter, and little lemon juice, then tossed on the grill. YUM. ---
**Author:** ![Skywatcher](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skywatcher/32/254_2.png) [@Skywatcher](https://boards.straightdope.com/u/Skywatcher)\ **Post date:** [January 23, 2006, 7:04pm UTC](https://boards.straightdope.com/t/shark-for-dinner/341279/5 "2006-01-23T19:04:12Z")
> [@GorillaMan](#): > > It’s a fairly firm white fish…not quite the texture of tuna, but far more solid than something such as cod. I’ve done it in a Thai-style curry, poaching the shark steaks in the sauce for 15 minutes or so, after which it broke up into chunks. I’ve only had shark that was poached and the meat always turned out a little rubbery, like calamari. My dad was the one who cooked it, maybe he was doing something wrong? ---
**Author:** ![GorillaMan](https://avatars.discourse-cdn.com/v4/letter/g/50afbb/32.png) [@GorillaMan](https://boards.straightdope.com/u/GorillaMan)\ **Post date:** [January 23, 2006, 7:06pm UTC](https://boards.straightdope.com/t/shark-for-dinner/341279/6 "2006-01-23T19:06:04Z")
> [@Lute Skywatcher](#): > > I’ve only had shark that was poached and the meat always turned out a little rubbery, like calamari. My dad was the one who cooked it, maybe he was doing something wrong? Probably not doing it gently enough. Make the sauce, then place the meat onto the top, cover and take the heat down to barely-simmering (that’s the technical term 😉 ) ---
**Author:** ![jjimm](https://avatars.discourse-cdn.com/v4/letter/j/ba8739/32.png) [@jjimm](https://boards.straightdope.com/u/jjimm)\ **Post date:** [January 23, 2006, 7:06pm UTC](https://boards.straightdope.com/t/shark-for-dinner/341279/7 "2006-01-23T19:06:30Z")
Obligatory [don’t buy shark](http://www.bite-back.com/sharks/story1.html) link. I have stopped. But since you’ve already bought it… enjoy! It’s delicious. Lots of lime juice and peppercorns go well as a marinade.