Sharks

Re:Sharks (EdSails)

Sun, 27 Mar 2011 18:25:08 GMT

I wnt to my favorite place for shark fish and chips Andria's Seafood in Ventura) and it seems to be no longer on the menu. What a shame!

Re:Sharks (mr chips)

Sat, 26 Mar 2011 03:33:42 GMT

I like shark but the ecological issues about eating it now have caused me to stop.

Re:Sharks (EdSails)

Fri, 25 Mar 2011 02:01:24 GMT

I do agree. Shark makes excellent "shark and chips" and great fish tacos. I just find it very hard to get these days,

Re:Sharks (chewingthefat)

Thu, 24 Mar 2011 17:49:52 GMT

Had Shark in California many times, delicious, tough to find around here.

Re:Sharks (BT)

Thu, 24 Mar 2011 00:53:39 GMT

Turnabout is fair play:

A 48-year-old surfer has been injured in the second shark attack in a week north of Sydney.

Re:Sharks (BT)

Wed, 09 Mar 2011 12:00:34 GMT

Far fewer great white sharks ply California's coastal waters than biologists had expected, according to the first-ever census of the predators' population in the northeast Pacific Ocean.
In fact, scientists believe only 219 full-grown and near-adults hang out in the waters between Bodega Bay and Monterey each fall, feasting on seals and sea lions before roaming south to mate . . . .

Re:Sharks (BelleReve)

Mon, 07 Mar 2011 14:00:07 GMT

I ate shark years ago at a dinner party and remember it being very good, and simply prepared, either broiled or cooked in a pan with lemon and butter, maybe a few herbs -

This marinade should go well with it, it's from Andrea's restaurant in Metairie, LA.

Chef Andrea's Fish Marinade (for about 6 fillets)
1/4 cup white wine
1/4 cup extra virgin olive oil
1 tsp. Worcestershire
1 tsp. soy sauce
1 TBS. lemon juice
1/4 tsp. Tabasco

Mix all ingredients in a shallow bowl (it may not blend completely, but that's not important). Set fish fillets in the marinade for about a minute, turn, and marinate the other side. Allow the marinade to drip off before seasoning the fish and moving on to the cooking process. If you cook the fish in a pan, add the marinade at the end of cooking (after removing fish) to reduce down to a sauce

Re:Sharks (stricken_detective)

Mon, 07 Mar 2011 01:47:10 GMT

joerogo

Sounds like a ban that should be world wide. If you take an animal for food, you take the whole animal. I can't see how anyone would condone this cruel and wasteful behavior(finning).

Agreed.

Re:Sharks (joerogo)

Sun, 06 Mar 2011 15:20:25 GMT

Sounds like a ban that should be world wide. If you take an animal for food, you take the whole animal. I can't see how anyone would condone this cruel and wasteful behavior(finning).

BT, thanks for the updates.

Re:Sharks (BT)

Sun, 06 Mar 2011 13:28:49 GMT

More on sharks, "finning", its effect on shark populations and the effect of that on the ecology of the sea: http://www.nytimes.com/20...06fin.html?_r=1&hp

Re:Sharks (CoolA)

Fri, 04 Mar 2011 04:49:02 GMT

The reason people may not be too keen on eating shark is, in my opinion, nothing to do with how they taste. The problem is that people know enough to know that many species of shark are endangered but not enough to know which species this applies to, and often the food option is only described as ‘shark’. So, not enough info for the consumer. Also, there are the horrible stories about the shark fin industry, sharks dying in tuna nets and general damage to marine ecology.

Personally I would have nothing against eating shark if I knew it was from a secure and high-population species, and if I knew the sharks not mistreated.

Re:Sharks (1bbqboy)

Fri, 04 Mar 2011 01:00:49 GMT

bdtn

right now oregon prices for mako 16.50 a# swordfish price 17.00a# why sell mako as sword fish mako has been a premium fish in the restraunt biz for years.

you're spot on with your prices. Our fish guy can get thresher, mako, and black tip, but but chooses not to because of ecological concerns. Nice looking swordfish today; he said it used to be considered endangered but has made a comeback. What was interesting was the tilapia was about $8 to $9 a pound, farm raised in South America.
For that I can get Wild Salmon, Farm raised Steelhead, Cod, and more. Strange times
we live in.

Re:Sharks (fishtaco)

Tue, 01 Mar 2011 15:17:21 GMT

Shark tacos, shark steak, good stuff.

Re:Sharks (the grillman)

Mon, 28 Feb 2011 11:12:11 GMT

Shark is pretty good eatin'. In fact there is a restaurant here in St. Louis that specializes in grilled shark appetizers and shark tacos. I've enjoyed it whenever i've had it.

http://www.sybergschesterfield.com/menu.aspx

Re:Sharks (Georgieporgie)

Mon, 28 Feb 2011 11:03:42 GMT

well technically, throwing the maet back after cutting off the fins isnt a 'waste' after all, other fishies get to eat it, a la circle of life. Kudos to you for eating shark, I am sure I would try it if someone I knew caught it. However commercial fishing of sharks would be so detrimental to their population it could wipe them out and severely upset the oceanic ecosystem. If I am ever in New Zealand, let get together for a shark bake! But lets also campaign against commercial and mass fishing of sharks. :)

Re:Sharks (Benzee)

Sun, 27 Feb 2011 21:39:24 GMT

Hello all ,
I have had shark and quite like it .
Not very popular in Upstate NY as a dish , but with the prices pretty high what is
Benzee

Re:Sharks (mar52)

Sat, 26 Feb 2011 23:02:02 GMT

I used to eat shark but haven't in years. I liked all of the shark steak except for the dark meat which I think was called the blood vein.

I stopped eating shark when it stopped showing up in the supermarkets. I guess I just kept not eating it.

Re:Sharks (stricken_detective)

Sat, 26 Feb 2011 22:22:12 GMT

I had tilapia once. Gross. Would not ever have it again. The diet community goes ape over it, but it's pretty much the hot dog of the sea.

Sharks are beautiful, beautiful creatures. Beautiful, delicious creatures. *burp*

Mike_NZ, are you able to overnight shark meat? I am making angel hair in a vodka sauce with shrimps & it needs a shark steak to go on top. Grilled, of course.

I do understand that the finning of sharks is awful & needs to stop. But if you're gonna kill the shark, do like we do with deer & eat the whole thing. Venison jerky, venison summer sausage, venison chili, etc. Winter hats, mittens, etc.

Re:Sharks (MiamiDon)

Sat, 26 Feb 2011 15:24:06 GMT

Michael Hoffman

As to tilapia -- please restaurants, stop calling it sea food. The damned things are freshwater fish, and they eat pellets, for crying out loud.

Not only that, but tilapia are bad for you.

Re:Sharks (Michael Hoffman)

Sat, 26 Feb 2011 14:59:13 GMT

Growing up on Long Island Sound as a kid we'd just kill any sand sharks we caught.

Re:Sharks (BT)

Sat, 26 Feb 2011 14:27:23 GMT

Michael Hoffman

I don't know about prices for mako and swordfish now in Oregon. I know that when I fished mako -- all sharks -- were considered trash fish.

As my previous posts imply, I think things are changing. I can recall on the mid-Atlantic coast people sometimes caught hammerheads and other species when fishing for something else (even billfish). I myself caught a sand shark or two fishing for flounder in coastal bays. But our appreciation of sharks, both as food and as an important part of the ocean ecology, is something more recent.

Re:Sharks (Michael Hoffman)

Sat, 26 Feb 2011 13:23:06 GMT

bdtn

right now oregon prices for mako 16.50 a# swordfish price 17.00a# why sell mako as sword fish mako has been a premium fish in the restraunt biz for years.

I don't know about prices for mako and swordfish now in Oregon. I know that when I fished mako -- all sharks -- were considered trash fish.

Re:Sharks (bdtn)

Sat, 26 Feb 2011 13:19:28 GMT

right now oregon prices for mako 16.50 a# swordfish price 17.00a# why sell mako as sword fish mako has been a premium fish in the restraunt biz for years.

Re:Sharks (1bbqboy)

Sat, 26 Feb 2011 12:40:32 GMT

Up here, it is the most common for stands and trucks, probably for price reasons, as you state. I don't purchase those. A few sit down mex places use other fish, but they aren't $2.00.

Re:Sharks (Michael Hoffman)

Sat, 26 Feb 2011 12:38:39 GMT

I used to catch sharks. I think mako makes for the best eating of them all. Fact is, in many restaurants here in the U.S., when you order swordfish you get mako.

As to tilapia -- please restaurants, stop calling it sea food. The damned things are freshwater fish, and they eat pellets, for crying out loud.

Re:Sharks (BT)

Sat, 26 Feb 2011 12:34:37 GMT

bill voss

shark tacos. best fish I've had in ones. the toppings mesh deliciously.
much better than the normal Tilapia.

"Normal Tilapia"??? I admit I'm not a fish fan (except non-fishy fish like salmon, flounder, sole, tuna from a can) so I don't eat fish tacos, but weren't they invented on the west coast of Mexico where they probably used some native Pacific species. If they use Tilapia now it's because those finned rats are dirt cheap at the local mercado, having been raised in every mud puddle in the 3rd world.

Re:Sharks (BT)

Sat, 26 Feb 2011 12:28:23 GMT

Mike_NZ

BT,
Did I say fins at all?
What I'm talking about is the meat.
Not taking the fins off these creatures and discarding the rest of the body.
Let's be real here.

I'm being real. Clearly, if sharks are going to be caught for their fins, it would be nice if the rest of the meat had a market as you advocate so they weren't thrown back finless for it to go to waste (and the shark to suffer). That's a plus. But if populations (of sharks) are "in a catastrophic collapse worldwide" maybe it would be best not to catch them and certainly not to make them even more desirable as a food source.

Re:Sharks (dimmie2)

Sat, 26 Feb 2011 10:56:24 GMT

I have never eaten shark and suspect I never will.

Re:Sharks (1bbqboy)

Sat, 26 Feb 2011 10:40:03 GMT

shark tacos. best fish I've had in ones. the toppings mesh deliciously.
much better than the normal Tilapia.

Re:Sharks (Curbside Grill)

Sat, 26 Feb 2011 08:46:40 GMT

Get a nice thick cut steak and marinate in Non Alcohol Margarita Mix for 45min. to 2 Hours. Throw them steaks on the grill. Slather with marinade. Works with any firm fish.
We deep fry them also. Put them on a good bun and condiments of choice. Prefer a Hot Salsa and Lettuce.
Salsa has a few habaneros added for heat.
Being at Richards Bake and Shark in Trinidad we can do the fish but not the bread.