peridot116
Assistant Cook
- Joined
- Aug 4, 2004
- Messages
- 1
Hi --
My boyfriend and I bought fresh shark filets, rubbed them with spices and broiled them. The filets were fairly thick, although they were not cut like "steaks" and did not have the skin on, just a sort of "rind" of cartilage. I may have cooked them a bit too long, as they appeared rather rubbery when we took them out of the broiler. But the real problem was that the meat was so thoroughly riddled with cartilage that not one bite was edible. Is there a trick to removing the cartilage from shark filets?
My boyfriend and I bought fresh shark filets, rubbed them with spices and broiled them. The filets were fairly thick, although they were not cut like "steaks" and did not have the skin on, just a sort of "rind" of cartilage. I may have cooked them a bit too long, as they appeared rather rubbery when we took them out of the broiler. But the real problem was that the meat was so thoroughly riddled with cartilage that not one bite was edible. Is there a trick to removing the cartilage from shark filets?