Originally Posted by Andy M.
I have found the best way to prepare a shark is to sit down with it and have a heart-to-heart talk explaining what was going to happen and get the shark to agree that it was really the best thing to do for everyone.
The key is to get the shark to accept that the greater good is more important than it's own feelings.
You beat me to the punch, my friend. I was going to do something similar. Now I'm just going to have to give real advise
Sharks swim about in cold, usually deep water, and use their muscles continuously, for the most part. This makes the meat firm and well flavored (stronger flavor). But shark meat, like other firm fish, has little fat in it, though it does have natural oils. When overcooked, it toughens and dries out. No matter the cooking method, whether broiled, boiled, poached, grilled, fried, baked, or whatever, cook the meat to a temperature of no more than about 135 to 140 degrees with a meat thermometer. Cooking over relatively low heat will give you a higher chance for success.
Planking is an excellent way to prepare shark. Use cedar, or fruitwood planks, such as apple or cherry. If you plan on cooking in the oven, a great way to prepare shark is to place in a foil puch with butter, a touch of lemon, a bit of fresh dill, together with sliced potatoes and carrots, all seasoned with salt and pepper. Seal the foil pouch and bake at 350' for thirty minutes, or until the veggies are done. This will keep the shark tender and juicy, and the veggies are a great side to the shark.
Seeeeeeeya; Goodweed of the North