11-30-2006, 02:24 PM
[cool][#0000ff]Some species of sharks are very good eating. Some are not. Blacktip is okay, but mako and thresher are the best. Steaks from thresher sharks are sometimes sold as "swordfish". It looks and tastes very similar.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]The flesh from the wings of many rays and skates are also good eating.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Blue sharks are probably the worst candidates for quality table fare. No matter how you prepare them they taste strong.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]One of the big considerations in shark preparation is properly bleeding them and getting them on ice as quickly as possible. They do not have kidneys and uric acid and other "niceties" can build up in the flesh quickly after they die, if they are not well refrigerated.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]On the positive side, they also do not have bones. Their skeleton is all cartilaginous material. Easy to fillet and prepare without worrying about tiny bones.[/#0000ff]
[signature]
[#0000ff][/#0000ff]
[#0000ff]The flesh from the wings of many rays and skates are also good eating.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Blue sharks are probably the worst candidates for quality table fare. No matter how you prepare them they taste strong.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]One of the big considerations in shark preparation is properly bleeding them and getting them on ice as quickly as possible. They do not have kidneys and uric acid and other "niceties" can build up in the flesh quickly after they die, if they are not well refrigerated.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]On the positive side, they also do not have bones. Their skeleton is all cartilaginous material. Easy to fillet and prepare without worrying about tiny bones.[/#0000ff]
[signature]