Originally Posted by masteraznchefjr
I bought some shark meat and need some tips on cooking it. When I cook it, it turns into overcooked tuna texture. Any idea of how to make this very tender and soft?
I don't eat much shark also, for reasons quietly unsaid through this thread (a credit to DC's broad membership of tolerance). But I do like it. It cooks super quick. You can stew/braise it like cioppino for an hour because it holds its shape well. But otherwise the meat needs to be sealed somehow, such as Goodweed's suggestion of an oven paillon. I've had some success with treating - thresher fillets - as japanese tonkatsu
, panko-breaded and shallow-fried. Diners have praised it as the most moist and tender pork they have ever eaten, and then billy-clubbed me the rest of the day after I told them what it was.