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Jan 15, 2012 07:52 PM

Thresher shark? How to prepare?

Just picked up some lovely thresher shark steaks from the market. They've never been frozen, and we're on special. The guy at he butcher counter didn't seem too knowledgable about taste and preparation, so I'm reaching out to you wonderful CHs. What's your best preparation method? I'm looking to start a gentle marinade tonight with just olive oil and fresh cracked pepper. I'm thinking adding salt would probably draw the moisture out of the fish, so I'll add sea salt when I cook the fish.
Thanks so much!

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  1. Create a marinade of soy sauce, brown sugar, white pepper, vinegar, minced garlic and red pepper flakes, and marinate (using a ziploc bag) overnight in the fridge. Then grill.

    3 Replies
    1. re: ipsedixit

      Thanks for the tip! I saw your post yesterday morning, and marinated the shark right after lunch. Looking forward to eating it tonight. How long would you suggest grilling? I have 4 steaks that are approximately 1" thick.

      1. re: attran99

        Very brief grilling 3-4 mins depending on thickness per side. I use terriyaki sauce when I grilled mine

        1. re: ROCKLES

          Thanks for the tip! The shark was perfect last night. Finished it off with a squeeze of lemon. I think I'll be adding it to my repertoire.

    2. I did read that there is a health warning for should only eat in moderation, women and children should not eat it at all due to Mercury contamination.

      They also warn that it's not safe to eat Bluefin Tuna, so take it at face value.

      1 Reply
      1. re: Jerseygirl111

        The mercury warning applies to all sharks, except for maybe dogfish. While tuna and swordfish are both up there, shark tops the mercury list, along with tilefish. Still, for a single meal, I wouldn't hesitate to eat it. Just not something to eat every week. I'd prepare it the same way as mako shark. But unless shark is extremely fresh, it can reek and taste of ammonia.

      2. I'm not so sure you need to marinate it prior to cooking. Hot pan, add oil, lay in fish, cook fast, finish with teriyaki sauce.

        Thresher shark makes a whale of a good fish taco too

        1. I love shark, tuna and swordfish and fix all the same way; coat well with a lemon/dill marinade and sautee in butter. Sprinkling a bit of cajun / creole seasoning is also an option.

          1. Just don't over cook it, it's pretty lean.