I used to buy thresher shark at the fish market, but I got tired of getting burned by bad cuts. I never seemed to be able to tell visually if I was getting a good cut or not. If you get a good one, this fish can be fabulous, sort of a cross between swordfish and a good pork chop, but if not, it can be rubbery, chewy, and damned near inedible. Does anyone know the secret?
I too love thresher shark and find if I cook it too hot or long it then becomes rubbery. We sometimes make up an english batter and fry it in olive oil. It's great. When in london decades ago we used to get fish and chips, they called the fish "rock salmon" well I found out it was actually shark.
First rule of buying fish is get a fishmonger you can trust. They won't steer you wrong.
Secondly, I don't know how you cook it, but I always grill it and cook it less than I think it needs, then pull it and cover with foil for about 10 minutes.
I've had much shark in my more recent years and I only eat it one way. Kabob style. Marinades and flavour differ but it's always cooked on a stick/skewer. If you follow rule number one, you don't need to be afraid to under cook it.
I completely agree about shark-sometimes it is amazing, other times rubbery. While over cooking will ruin it, I think I know may way around cooking shark and despite that I have the same experience. I have heard this problem can be one of two things...how the shark is processed after being caught (by this I meant cleaned, possibly bled, and stored) and the species. B/C of this issue I never serve shark to company in the event it turns out poorly.I thinked grilled is the best method, but a saute works well to. I have never had it fried. interesting!