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Jun 24, 2012 08:24 PM

How do you cook shark and dolphin?

I've been given a bag of dolphin filets how do I cook it? Also just received several small shark which I have to clean,prepare and cook.Any cooking suggestions will be appreciated.

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  1. I assume you are asking about dolphin FISH and not dolphin MAMMAL!

    2 Replies
      1. re: scubadoo97

        There is no accounting for taste, and over the years I've read threads on this site asking for recipes for some pretty strange ingredients.

    1. Mahi (I use this word to keep people from losing their shit over the word 'dolphin') is a fabulous firm white filet -- grilled is my favorite way to enjoy this one - broiled next, simply sauteed in a little vegetable oil if you're short on equipment for the first two.. I find it far too special to bread and deep fry.

      I'm not a fan of shark, so can't help you a bit on the cleaning - but the filets benefit from a soak in a dish or milk for an hour or so -- they tend to be quite oily and tend toward ammonia-infused, and the milk helps neutralize this. Then grill or saute as desired - it's a very firm white flesh.

      9 Replies
      1. re: sunshine842

        I've grilled Mako shark on many occasions and never perceived any need ammonia scent. Typically, that is a sign of fish that is not fresh and has be decomposing. If it is fresh, there is no need to soak.

        To the OP - shark steaks are quite good when grilled. Barbecue sauces brushed on near the end of cooking and soy-based marinades are the most commonly enjoyed preps for the folks I know. Blackened mako bites are another menu item one sees from time to time. The "bites" can also be used for kabobs.

        1. re: MGZ

          Honestly mako is a completely different beast than most shark when it comes to cooking/eating ,and its usually referred to as mako instead of just generic "shark". It is definitely delicious though!

          1. re: MGZ

            the last shark I had, I caught and prepared that night. Very powerful ammonia smell. within hours of being caught and cleaned and kept on ice.

            I'm not a big fan of the flavor, and and have since realized that there is a dire need to keep slow-reproducing top-tier predators in the ocean where they belong.

            1. re: sunshine842

              I have to ask how you cleaned it. Was the head and tail removed immediately and the shark bled out and iced? This is absolutely necessary. I am re-posting a link to "Coastal Sharks, the Other White Meat."


              1. re: James Cristinian

                I don't remember -- it was close to 20 years ago. I'd had other shark before that, prepared the same way, but this time we forgot to do the milk soak.

                I just came to the conclusion that to me, it's just not that grate, akshully, and I'd rather they be out there as predators since I don't care for the meat that much.

                1. re: sunshine842

                  I hear you. They are overfished in some areas, but I can assure you the darned things are thick as fleas here on the Upper Texas Coast to the point of being a nuisance when wade fishing the Gulf for speckled trout and redfish. Pretty much everyone I know has had fish stolen off a stringer by sharks, and some days almost all you catch are sharks, they like soft plastic aritficial lures quite well. I now use a string and a basket. Not long ago I pulled my fish out of the water five feet from shore and there was a two footer about six inches from my ankle. The limit on sharks here is one per day, and I throw them back because I am not equipped to deal with cleaning while wading three hundred yards offshore.

                  1. re: James Cristinian

                    yeah - having a bloody fish hanging off your hip that far offshore is definitely not a good idea. O.o

                    By the way, Mahi are considered a good alternative by the Monterrey Bay Aquarium's Seafood Watch.

              2. re: sunshine842

                Due to the way their excretory system has evolved sharks have very high levels of urea intheir blood, this causes all shark meat no matter how fresh to have ammonia content and odor. Shark meat should be soaked to reduce this. The soaking will not reduce the mercury, which is not water soluble.

                1. re: malabargold

                  Thanks for your support -- the mercury is just another reason why I tend to avoid shark -- top-level predators also have top-level concentrations of toxins and heavy metals.

          2. I like to serve them with Koala Bear risotto and baby seal puree. :P

            In all seriousness, Im right on board with sunshine. Grilled mahi is the way to go, and Im stumped on the shark as its not really eaten very much. (other than the fins for soup)

            1. Season and grill or sear in a pan until still slightly pink in the center. If you over cook dolphin it gets dry.

              I don't cook shark so can't give you specifics but it's like most other fish. It is dense. More like swordfish. Meaty not flaky.

              1. I had shark once and don't remember the variety; it was a sizable steak, at least an inch thick and braised in a chunky tomato-garlic sauce with red wine. As scubadoo97 mentioned, it was firm and meaty, not unlike swordfish, and a bit darker in color. The color may have been due to the variety.

                Tasty, but never to be repeated.