Mako Shark - How to cook?
I was given a number of Mako shark steaks by a friend who caught one off Montauk. How do I cook them? I have a lot - any suggestions for a chowder or soup?
My only memories of cooking shark involve soaking it in milk before cooking to get rid of the ammonia odor. Maybe mako is different that way, I dunno.
My understanding is that you need to cook it almost immediately. Sharks have a primitive waste removal system and the meat goes bad quickly.
That aside, cubed and kabobed shark is mighty tasty. Sort of like tuna.