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What to do with Mako shark bloodline and guts?

So...a friend of mine just fileted a Mako shark and saved me the bloodline and guts. I've never worked with either ingredient before but I'm always game for some funky unusual eats. Any suggestions on what to do with this? I was thinking bloodline sausage wrapped in the guts? Lol.

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  1. Nothing? C'mon chow...don't let me down! :)

    1 Reply
    1. re: joonjoon

      I'm thinking fertilize your garden with it and grow something to cook. Or use for fishbait.

    2. Do what every other shark fisherman does with it... Use it for chum to catch other sharks or toss it.
      Just curious but did your fisherman friend just save it for you out of the goodness of his heart? Did you specifically ask him for it with the intention of soliciting a recipe on CH? Do you already have a recipe in mind?and did you at least get a piece of the Mako?That I have a recipe for...

      1. Uh - throw them out?? I'm uber-curious as to why these trash pieces were saved for you. Sorry, but except for perhaps fish/crab bait, this is a useless part of the fish.

        Oh, & just as an aside - the "guts", as you call them, of shark can be VERY high in ammonia & other unpleasant toxins. In fact, I'm starting to think this must be a "joke" post, because no one in their right mind would want to eat shark "guts" or the bloodline if they'd researched them.

        2 Replies
        1. re: Breezychow

          Not to mention that the "bloodline" probably has the highest concentration of mercury in the body...and mako shark has possibly the highest mercury level in general of all the available fish.

          1. re: Breezychow

            This query reminds me of the point in "Winter's Bone" when Rhee is teaching her young brother how to dress out a squirrel. He asks her "Do we eat the guts"? and she responds "Not yet."

          2. Your friend outwitted you with some good Tom Sawyering and got you to cart his garbage away.

            1. my uncle makes a stew with the intestines of shark--not mako though, shrimp paste, galanga, lemongrass, and coconut milk. i'm not sure if there would be a difference in flavor. i find the idea repulsive, but you do what you gotta do.

              1 Reply
              1. re: lacunacoil

                Ah! An actual suggestion for a dish! Is your uncle Thai? Viet? Indonesian? I'd love to be able to find a recipe for this! Thank you. :)

              2. I'm thinking that stuff would make great fertilizer buried in a vegetable garden.

                1. Just to clarify - this is my roommate's boyfriend who I recently met - he doesn't know me that well but my other roommate and I are sort of notorious for not throwing anything away and saving and eating everything including other peoples' scrap food. He's a restaurant manager and usually gets his shark already cleaned & trimmed, but the other day he received a whole section that he had to clean himself so he thought we might like to try doing something with the scraps. It wasn't meant to be any kind of grand gesture or anything, more like 'hey I heard you guys like weird crap...I saved some for you.'

                  My immediate thoughts were that the bloodline might work well chopped up with some other meat or something...and as far as the guts I know I love the cured/fermented fish guts they do in Korea so I thought maybe I'd try something like that... But honestly I'm terrified of even opening up the package! I've never worked with fish scraps before!

                  1 Reply
                  1. re: joonjoon

                    Honestly, just because you can - doesn't mean you should.

                    I would seriously consider just throwing them out. While I admire your dedication, some things just aren't meant to be eaten. Go with your instinct.

                  2. Anyone who knows me on CHOW know my husband is a fisherman and I can honestly say use the bloodline and guts for CHUM or feed to a cat!

                    Unless you have the liver, you can make the most accurate weathervain with shark oil !

                    1. It's almost time to plant Pansies. Dry the blood, grind it up and use it as bloodmeal. Which Pansies love.

                      1. The bloodline is safe to eat; it is just the dark muscle tissue of the shark and it has a stronger fish taste than most people find enjoyable so they trim it off. If you like mackeral or similar fish, you would probably like this piece of the fish. I'd suggest using it for fish stock or even in some fish cakes. Here's a bit of info: http://boards.straightdope.com/sdmb/s...

                        The fish guts is something I don't know anything about but the Asian culture usually wastes nothing and I've watched tv shows where they utilize the entire fish, guts and all so why not?

                        10 Replies
                        1. re: Cherylptw

                          I believe there are various preparations of Nouc Mam Sauce in Vietnamese cuisine, it is somewhat similiar to the Korean fermented dish that Joonjoon mentioned. I am sure if you did a search there are recipes for the sauce as a condiment.
                          I am with you, Joonjoon, yesterday I, (we), caught 5 Grouper, my friends only take the boneless filets;he,he,he; so who do you think gets the frames and heads,( cheeks, throats and all) wonderful fish stock from the frames and heads, and a great fruttti di mare with cheeks and throats; added to Florida grown littleneck clams.

                          1. re: ospreycove

                            The cheeks are great! I always save when I catch a bluefish.

                            1. re: ospreycove

                              Amen Ospreycove, I was honestly a little surprised to see the idea of using fish scraps met with a bit of derision here. There's something wonderful that can be done with almost every part of the fish and for me the fun is in figuring out what you can do with them other than tossing in the garbage. I love working with fish scraps - the meat around the bones are the sweetest and juiciest IMO, and a good fish head stock is really a delightful thing.

                              1. re: joonjoon

                                I understand and appreciate your fervor in the pursuit of good eats and the utilization of non traditional fish or shark offal.... but at what point do you concede that there are times where regardless of the best of intentions and reasoning, you have no logical choice but to toss the GUTS......
                                There is little or no judgment on our part and this tread will soon be forgotten, so take what little advice CH has offered and move on to the next great meal.

                                1. re: Duppie

                                  dupp Or make nouc Mam...a flavorful if not acquired taste. At the docks we have a guy an older Vietnamese gentleman who asked us if we would put our trim in his cans. Well, a typical charter captain will take one swipe at a beautiful Dolhhin for a "boneless filet" and toss the rest, frame, head and all. I got to know this man and he said he made different sauces from the parts,frames,offal, heads. I asked if he meant Nouc Mam; he had a suprised look on his face when I said I tasted it in Quang tri provence, about 40 years ago. He gave me a hug and said he lives in freedom because of U.S. soldiers. I now have a steady supply of flavorful homemade, with proud, traditional hands, all the sauce I can use!!

                                  1. re: ospreycove

                                    I can concur, at this very moment I have Cincalok,noc Mam,Garum,Bagoong and crab Aligue in my fridge so fermented seafood is not foreign to me. But that doesn't mean I'm willing or able to process shark guts into condiments in my kitchen. Especially since it's already done for me at a fraction of the cost and none of the trouble,stench and possible health hazard that may be incurred by my wanting to appear green,controversial
                                    or notorious to whoever is hanging at the flat this weekend

                                    1. re: Duppie

                                      It is curious what different cultures consider flavorful protein.

                                      1. re: ospreycove

                                        Love Groupers and shot a 134lb specimen back in the late 70's in Granada, took me 4 hours to clean and dress and generated 2 large boxes of guts.But it did keep me in gas money for 3 weeks.

                                        1. re: Duppie

                                          That must have been a Goliath Grouper, (formerly known as Jewfish). They are now protected in Carib. and Florida; and they are on every reef, snatching just hooked 10-20 lb Gags, Reds, and Blacks for a nice snack!!

                                          1. re: ospreycove

                                            Good to hear that there are still giants out there, I haven't got wet with a speargun in many years and at times regret the indiscriminate fishing I witnessed in the late 70's and 80's. I always ate what I shot and shared the bounty with Friends and family and some times sold what I could not give away.