Quote:
Originally Posted by craigster59
Shark is good, firm texture like Swordfish. I've heard you need to clean them quick otherwise they release urea which can give the meat an ammonia taste and smell.
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We cleaned it when we got back, a couple of hours after the catch. The wife read that you need to soak in milk for 20 minutes before cooking. Other than that she breaded and deep fried. We cut it into smaller pieces.
Firm white fish.