Terms of cooking meat shark

Terms of cooking meat shark
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The meat soup, fox, porbeagle and katrana considered a real delicacy. 20% of it consists of nutritious proteins and amino acids. Also in the shark meat is very rich in vitamin C. Because of such a product can be prepared first and second courses, as well as treats from the grill. Only need pre-treatment of shark meat.

Iceland: vodka of cumin and a shark with a "tinge"

But for the guests here are usually prepared "Inventor's Certificate"

- boiled lamb's head.

Polina Borodina

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Akulyatina - lean, fairly juicy meat white. It is very gentle and has almost no bones. Also in the shark meat it contains very small amounts of cholesterol.

It can be prepared in many ways - in the oven, on the pan-fried. As generally used breading crumbs, batter, nuts or cornmeal. Usually because of the meat dishes are served with a side dish of roasted or boiled vegetables. Not bad shark meat combined with crisp rice.

Katrana meat and herring shark species most often used to create salads and hot and cold snacks. Juicy and meaty fillets katrana excellent for baking in the oven or on the grill. But fillet blue shark is particularly tasty boiled. From hemitriakis obtained the most appetizing first course. Some prefer to cook fish cakes and pie stuffed with minced meat or boiled shark. To make the dishes from shark particular need highlights acidic marinade, tomato paste, or olive oil. It is also recommended to add different spices with a pronounced spicy aroma. We are talking about saffron, basil, thyme, oregano, celery root. Slight bitterness from shark meat will help to get rid of the mushrooms.

The shark blood contains up to 2% of urea, so the meat is required to be pre-treated. Before cooking it is recommended steeping in cold water or milk with the addition of vinegar, and soy sauce. The meat should be soaked about 10-12 hours. Also for the complete neutralization of residual ammonia should be in the cooking process, add the meat a little lemon juice. Typically, 500 g of shark meat requires 1 tbsp. l. lemon juice.

There are many recipes of shark meat.

Shark casserole


600g fillet blue shark

100 g of grated cheese and butter

300 ml of hot water

2 tbsp. tablespoons flour

half a cup of crackers

black pepper

salt to taste


How to cook shark casserole:

  1. If you already have a ready-made fillet, remove skins and cartilage is not required. Put the meat in boiling, slightly salted water and cook until tender about 30-40 minutes.
  2. Then the boiled meat cut into small pieces a la carte. Stir the melted butter and flour with water to obtain a homogeneous mass.
  3. Pour this mixture of fish, salt and pepper. Add the thyme and place the fish pan, greased and sprinkled with breadcrumbs.
  4. Sprinkle cheese and bake at 170 ° C for about 25 minutes.

Shark Stew with pineapple and cream


700 g of shark fillets

a pineapple

4 tbsp. tablespoons butter

150 ml of pineapple juice

1 tbsp. spoon curry

200 ml cream

150 ml of vegetable broth

2 hours. The starch spoons

salt and pepper to taste

How to cook the stew of sharks:

  1. Cut shark fillets into slices and pour the pineapple juice. Leave for 40 minutes. Pineapple peel and cut into cubes. Stew them in oil.
  2. Then add the curry pineapple, broth and cream. Simmer for 10 minutes over medium heat. Fish fillets, remove the juice and pull on a napkin.
  3. starch dissolve in the juice and pour this sauce there. Wait until it is slightly thickened, and put back the fish. Simmer for 10 minutes with the lid closed.
  4. Do not forget to season the dish with salt and pepper to taste. Serve with boiled potatoes.