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13 responses to “Italian ‘Glutton’s Style’ Shark”

  1. Nick (Macheesmo)

    Awesome! I actually just caught my first shark a few weeks ago. The guide I was with said it wasn’t an edible variety though (hammerhead).

    It sure was a blast though. Looking forward to my next trip already where maybe I can snag an edible kind…

  2. Stan Wieg

    Dear Hank: This “peeing through the skin thing” is very interesting. I once had skate (at the French Laundry no less!) and it was terrible because of the amonia taste. Any other references or info? Thanks, Stan

  3. Suburban Bushwacker

    ‘I am not a fishing gearhead. For fishing off a boat, I’ve used one rod, a Penn Long Beach, for close to 20 years. I’ve changed reels on it twice in that time. I tie basic knots, use rudimentary tackle and catch a helluva lot of fish. I’ve fed myself almost solely off the fish I’ve caught for more than one year of my life.’

    Speaking as a fishing gear head, who never catches any fish..

    Consider yourself OFF THE CHRISTMAS LIST
    SBW

  4. E. Nassar

    Sorry Hank, but there is something unappetizing about eating any shark for me. Makes no real sense, I know, but it’s like eating a bird-of-prey or something. Not judging here of course, it’s more of those odd psychological things I suppose and since all fish are “predators” it really makes no logical sense, but there you have it :).

  5. Rita Schoeny

    “Secondly, any mercury or PCBs or other toxins the shark may be carrying concentrate in the skin and belly fat of the fish; this goes for all fish, not just sharks.”

    This statement is only partially correct. PCBs and other lipophilic toxicants (many pesticides) will be concentrated in the fat of the fish. Methylmercury, unfortunately is bound to protein and will be found in the fillets. This is not just for shark but applies to other fish (and marine mammals) as well.

  6. Todd

    Hank-

    Wondering if you know the actual toxin loads of the fillets so as to compare acceptable levels rated by FDA (or whomever)? I am sure it may be a crap-shoot with varying samples, but I guess that’s what a mean average is for. Do you know of any recent research out there posting results?

    That being said, I reckon fresh shark caught and prepared quickly in your hands is most likely a lot safer, more humane, and worry free than what’s out there. A perfect example to that is when I sailed down to Mexico – all the long liners in their pangas (open sea-going boats) just tossed in the Dorado on the floor sans ice – for the 4 hour ride back to shore. That fish got cooked on the way home man – and there’s no way that’s adding the 5th element of flavor!

  7. Mike Timmons

    I searched the online Barnes and Noble site and your book was out of stock in a 50+ mile radius of my city. They either sold all of the copies or didn’t feel the need to carry it. I felt the need to purchase it and add it to my treasured collection. God Bless You Hank, you’re a man after my own heart!

  8. WillK

    Great looking recipe- can’t wait to try it with the smooth dogfish sharks I often catch. The acid in the tomatoes should work well to handle any remaining ammonia odors, if any are there after gutting & icing immediately. The last two I caught were filleted, chunked and marinated in a mixture of lime juice, fish sauce, minced red (ripe) jalepeno pepper and garlic with a bit of sugar to balance and grilled on skewers. Those little sharks are really outstanding fish; people who dismiss them as trash fish don’t know what they’re missing.

  9. Kevin

    Tried this the other night. We have had shark before, and love it. The sauce was pretty acidic, but I mellowed it out a bit with some bacon pieces that I cooked at the beginning just in case. As with most tomato sauces, this seriously rocked the next day.

    Just found this site about 3 weeks ago and am really enjoying it. Keep up the good work!

  10. Janine

    I eat dogfish regularly when I catch them, they are a small species of shark. To make sure there’s no taint of ammonia I freeze the fillets or chunks of shark for at least a week before thawing and cooking. It works much better than any other tip I’ve had, such as soaking in milk.

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