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Thresher shark? How to prepare?

attran99 Jan 15, 2012 07:52 PM

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. ipsedixit RE: attran99 Jan 15, 2012 08:06 PM

    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
      attran99 RE: ipsedixit Jan 17, 2012 10:38 AM

      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
        ROCKLES RE: attran99 Jan 17, 2012 10:42 AM

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

        1. re: ROCKLES
          attran99 RE: ROCKLES Jan 18, 2012 05:38 PM

          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. j
      Jerseygirl111 RE: attran99 Jan 15, 2012 11:11 PM

      I did read that there is a health warning for Thresher...men 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
        EricMM RE: Jerseygirl111 Jan 16, 2012 10:02 AM

        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. DiningDiva RE: attran99 Jan 15, 2012 11:14 PM

        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. mucho gordo RE: attran99 Jan 16, 2012 11:22 AM

          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. r
            rasputina RE: attran99 Jan 16, 2012 02:12 PM

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

            1. CCSPRINGS RE: attran99 Jan 16, 2012 02:24 PM

              Hopefully you ate your shark by now. I would go fail safe in a skillet with butter, salt and pepper. Serve with plenty of lemon.

              I don't eat shark much, their populations are very stressed.

              4 Replies
              1. re: CCSPRINGS
                PairingsSeries RE: CCSPRINGS Sep 10, 2013 03:41 PM

                "I don't eat shark much, their populations are very stressed."

                2013 Monterey Bay Aquarium's Seafood Watch Guide lists Thresher Shark as a 'Good Alternative' when wild caught. I tend to avoid shark myself, but the Thresher should be fine for sustainability.

                The Mercury warnings do still apply, but I agree with earlier posters that it should be fine occasionally. Mayhaps, pregnant women should avoid.

                1. re: PairingsSeries
                  CCSPRINGS RE: PairingsSeries Sep 22, 2013 07:03 AM

                  A little preachy on my part, I'll admit. I just do not want to support shark fisheries.

                  1. re: CCSPRINGS
                    INDIANRIVERFL RE: CCSPRINGS Sep 22, 2013 07:34 AM

                    But the fin from a mature thresher equals the fins from about 5 other sharks. So if you want to sustain the population overall, eat more thresher.

                    Remember when shark, like monkfish, were cheaper than lobster. And widely used as an extender in "lobster" bisque, thermidor, and the like?

                    1. re: INDIANRIVERFL
                      CCSPRINGS RE: INDIANRIVERFL Sep 22, 2013 09:23 AM

                      Dogfish are plentiful on the east coast. Not sure I can agree on the larger members of the species.

                      We officially agree to disagree.

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