Made shark last night...hmm

Quoted message said:

[email hidden] (bad_knee) jawed:

I cooked shark fillets for the first time last night. I visited this newsgroup prior to commencing
to get some ideas. My grill is about 40 miles away from me right now, so I thought I would try pan
searing them on the stove. I rubbed em down with some olive oil and lemon-pepper salt, and then
some black pepper. I left them marinade for about 1/2 hour before searing the fillets on high, and
I just kept flipping them until they looked white all the way through.. must have been about 5
mintues total per fillet. Well, I made some pepper and spinach pasta to go with it, so I put the
fillets in the oven on 150 on a cookie sheet to keep them warm while the pasta was cooking. Well,
the pasta was pretty good, and the shark was too, but the shark had a really "mushy" texture to it.
Is that just the way shark cooks up, or was it not cooked long enough? I was hoping for a texture
similar to some wahoo I had in St. Thomas years ago, but well.. not.. lol. Maybe this is the reason
everyone seems to grill it?

What do you mean, "shark fillet"... shark has no skeletal system -- no bones -- you mean shark
*steak*. And you don't say which type of shark.. not all shark cooks up firm.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

"bad_knee" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hello All,

I cooked shark fillets for the first time last night. I visited this newsgroup prior to commencing
to get some ideas. My grill is about 40 miles away from me right now, so I thought I would try pan
searing them on the stove. I rubbed em down with some olive oil and lemon-pepper salt, and then
some black pepper. I left them marinade for about 1/2 hour before searing the fillets on high, and
I just kept flipping them until they looked white all the way through.. must have been about 5
mintues total per fillet. Well, I made some pepper and spinach pasta to go with it, so I put the
fillets in the oven on 150 on a cookie sheet to keep them warm while the pasta was cooking. Well,
the pasta was pretty good, and the shark was too, but the shark had a really "mushy" texture to
it. Is that just the way shark cooks up, or was it not cooked long enough? I was hoping for a
texture similar to some wahoo I had in St. Thomas years ago, but well.. not.. lol. Maybe this is
the reason everyone seems to grill it?

Thanks, bl8n8r

After spending my formative adult years in So. Cal. I discovered the taste of a good, grilled
thresher shark at about age 18. So good! When I moved to Hawaii 10 years ago and asked the locals
about eating shark, they looked at me like I was nuts. I guessed that the shark we have here wasn't
good to eat (Tiger Shark, Reef Sharks and Hammerhead, etc.). I made the horrific mistake of
mentioning eating shark back in California to my SO's mom. Wow! She's Hawaiian and her family's
Aumakua (protective family diety) is the shark. Here's a good description snipped from a website:

An 'aumakua could manifest itself in varying forms such as a shark, a sea turtle, a hawk, a lizard,
a pueo (owl) or any other animal, plant or mineral. Members of the family were said to recognize
their 'aumakua, no matter what form it chose, whether it be an insect on land or a crab in the ocean
the following day. The ancestral god might appear in a dream to furnish guidance or spiritual
strength in difficult times. When a fisherman or craftsman was especially successful, credit was
often given to his 'aumakua for intervening with the principal gods to impart the mana, or power,
that enabled an earthly being to develop such skill. Many a canoe paddler has told of being lost or
in danger between the islands, only to be guided by his 'aumakua in the form of a dolphin or shark
to a safe landing.

I will never make that mistake again! No more shark for me - even if I go back to California.

kilikini

kilikini said:

Hammerhead, etc.). I made the horrific mistake of mentioning eating shark back in California to my
SO's mom. Wow! She's Hawaiian and her family's Aumakua (protective family diety) is the shark.

LOL! What about Indonesia? They do eat sharks, there.

Vilco

(PENMART01) said:

What do you mean, "shark fillet"... shark has no skeletal system -- no bones -- you mean
shark *steak*.

Wow. Who could argue with such logic? I'm going to have to write the USDA and my congressmen and
insist they re-label all the beef tenderloin fillet mignon ands ribeye steaks. Tell them "Sheldon
Katz says everyone has been wrong for the last 400 years".

It's no wonder why most everyone thinks you're a complete idiot.

-sw

bad_knee said:

I cooked shark fillets for the first time last night. I visited this newsgroup prior to commencing
to get some ideas. My grill is about 40 miles away from me right now, so I thought I would try pan
searing them on the stove. I rubbed em down with some olive oil and lemon-pepper salt, and then
some black pepper. I left them marinade for about 1/2 hour before searing the fillets on high, and
I just kept flipping them until they looked white all the way through.. must have been about 5
mintues total per fillet. Well, I made some pepper and spinach pasta to go with it, so I put the
fillets in the oven on 150 on a cookie sheet to keep them warm while the pasta was cooking. Well,
the pasta was pretty good, and the shark was too, but the shark had a really "mushy" texture to
it. Is that just the way shark cooks up, or was it not cooked long enough? I was hoping for a
texture similar to some wahoo I had in St. Thomas years ago, but well.. not.. lol. Maybe this is
the reason everyone seems to grill it?

Mushy? I have had shark a few times and mushy is about the last way that I would describe it. I
found it quite ..... substantial.

PENMART01 said:

What do you mean, "shark fillet"... shark has no skeletal system -- no bones -- you mean shark
*steak*. And you don't say which type of shark.. not all shark cooks up firm.

Being a long way from the ocean, it is relatively rare to see shark at the fish counter. It is sold
as "shark", never specifying what species of shark it is.

Mako shark is so popular on the East coast that it might become a problem. I think it was standard
on CA menues as well.

They give live birth to a few fairly large babies, not half a million eggs like a cod, so too much
fishing pressure can really knock them out.

Vilco out said:

kilikini said:

Hammerhead, etc.). I made the horrific mistake of mentioning eating shark back in California to
my SO's mom. Wow! She's Hawaiian and her family's Aumakua (protective family diety) is the shark.

LOL! What about Indonesia? They do eat sharks, there.

Vilco

Rodney Myrvaagnes NYC J36 Gjo/a

"Never eat more in a single day than your head weighs." --Jim Harrison

Steve Wertz said:

(PENMART01) said:

What do you mean, "shark fillet"... shark has no skeletal system -- no bones -- you mean shark
*steak*.

Wow. Who could argue with such logic? I'm going to have to write the USDA and my congressmen and
insist they re-label all the beef tenderloin fillet mignon ands ribeye steaks. Tell them "Sheldon
Katz says everyone has been wrong for the last 400 years".

Wait a sec. I have only seen shark as steaks. I was wondering if you really had a fillet myself. I
plonked Sheldon years ago, but only because of his abusiveness. He knows more about food than many
on this NG.

This has nothing to do with beef tenderloins or ribeyes.

Rodney Myrvaagnes NYC J36 Gjo/a

"Never eat more in a single day than your head weighs." --Jim Harrison

Rodney Myrvaagnes said:

He knows more about food than many on this NG.

Everyone that knows a moderate amount about food knows that Sheldon is full of [censored] 80% of the time
- at least when he speaks his mind and doesn't quote from his encyclopedia.

Quoted message said:

This has nothing to do with beef tenderloins or ribeyes.

Theres is absolutely no relation to fillet/steaks and the presence or absence of bones in any
animal or fish.

-sw

"Steve Wertz" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Rodney Myrvaagnes said:

He knows more about food than many on this NG.

Everyone that knows a moderate amount about food knows that Sheldon is full of [censored] 80% of the
time - at least when he speaks his mind and doesn't quote from his encyclopedia.

Quoted message said:

This has nothing to do with beef tenderloins or ribeyes.

Theres is absolutely no relation to fillet/steaks and the presence or absence of bones in any
animal or fish.

-sw

But this is TRUE. There are no bones in a shark; it's all cartilage. When you slice a shark for
cooking you are making steaks. kili

kilikini said:

"Steve Wertz" <[email hidden]> wrote in message news:V8Kdnaj-bNoKAqjdRVn-
[email hidden]...

Quoted message said:

Rodney Myrvaagnes said:

He knows more about food than many on this NG.

Everyone that knows a moderate amount about food knows that Sheldon is full of [censored] 80% of the
time - at least when he speaks his mind and doesn't quote from his encyclopedia.

Quoted message said:

This has nothing to do with beef tenderloins or ribeyes.

Theres is absolutely no relation to fillet/steaks and the presence or absence of bones in any
animal or fish.

-sw

But this is TRUE. There are no bones in a shark; it's all cartilage.

That is true.

Quoted message said:

When you slice a shark for cooking you are making steaks.

[censored]. I can call it anything I want. How do you feel about a bone-in ribeye steak?

-sw

kilikini said:

"Steve Wertz" <[email hidden]> wrote in message news:V8Kdnaj-bNoKAqjdRVn-
[email hidden]...

Quoted message said:

Rodney Myrvaagnes said:

He knows more about food than many on this NG.

Everyone that knows a moderate amount about food knows that Sheldon is full of [censored] 80% of the
time - at least when he speaks his mind and doesn't quote from his encyclopedia.

Quoted message said:

This has nothing to do with beef tenderloins or ribeyes.

Theres is absolutely no relation to fillet/steaks and the presence or absence of bones in any
animal or fish.

-sw

But this is TRUE. There are no bones in a shark; it's all cartilage. When you slice a shark for
cooking you are making steaks. kili

and when you fillet a shark for cooking you're making fillets. I'd be happy to believe that
somewhere in the English speaking world there's a uniquely idiomatic dependence on the presence of
calcium deposits around the notochord for the local word used for removing fish muscle lengthwise
rather than crosswise, but it's sufficiently unlikely that I'd want a where and by whom.

That local seafood wholesalers offer shark fillet suggests that it's not a legal, technical, nor
customary distinction.

Martin
--
Martin Golding | It's MY language, DoD #236 MAB #2 FOGOBUM #2 SMTC #3 | and I'll
abuse it anytime I like.

Martin Golding said:

Quoted message said:

"Steve Wertz" <[email hidden]> wrote in message news:V8Kdnaj-bNoKAqjdRVn-
[email hidden]...

Quoted message said:

Everyone that knows a moderate amount about food knows that Sheldon is full of [censored] 80% of the
time - at least when he speaks his mind and doesn't quote from his encyclopedia.

I wouldn't make the distinction. His quotations are often off the mark as well. The 80% figure shows
what a wonderfully generous person you are.

Quoted message said:

and when you fillet a shark for cooking you're making fillets. I'd be happy to believe that
somewhere in the English speaking world there's a uniquely idiomatic dependence on the presence of
calcium deposits around the notochord for the local word used for removing fish muscle lengthwise
rather than crosswise, but it's sufficiently unlikely that I'd want a where and by whom.

That local seafood wholesalers offer shark fillet suggests that it's not a legal, technical, nor
customary distinction.

It's a customary distinction; fillet vs steak. They're technical terms in the professional kitchen
and amongst fish processors and fishmongers. For fish processing, bones versus cartilage is
irrelevant. All fish for market sale are butchered to the same forms.

The full list of market forms is:
1) whole (as caught)
2) drawn (gutted or "viscera removed", may also have scales removed)
3) dressed (viscera, head, tail, fins and scales removed)
4) steaks (cross-sectional slices)
5) fillets (boneless sides of fish)
6) butterflied fillets (both sides of fish still connected but all bones removed)
7) sticks or soldiers (cross-sectional cuts of fillets, as "fish sticks"😉

Pastorio

Steve Wertz <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

StocksRus®' stocksRus®@hotmail.com said:

You....I don't find humorous. Now bugger off.

That's good because I wasn't trying to be funny. I'll let you know when I'm trying to be
funny, OK?

BTW, This is Usenet - You don't tell people to "bugger off". Especially when they're right and
your wrong.

-sw

Yea, you're right.

--
StocksRus®

On Sat, 21 Feb 2004 20:58:23 GMT, "StocksRus®"

stocksRus®@hotmail.com said:

Steve Wertz <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

StocksRus®' stocksRus®@hotmail.com said:

You....I don't find humorous. Now bugger off.

That's good because I wasn't trying to be funny. I'll let you know when I'm trying to be
funny, OK?

BTW, This is Usenet - You don't tell people to "bugger off". Especially when they're right and
your wrong.

Quoted message said:

Yea, you're right.

Aww, I'm sowwy. Did I hurt your widdle fewlings?

-sw

On Sat, 21 Feb 2004 20:58:23 GMT, "StocksRus®"

stocksRus®@hotmail.com said:

Yea, you're right.

Another Sheldong Katz appologist/supporter gets shot down in a burning trail of flames.

-sw

Steve Wertz <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

StocksRus®' stocksRus®@hotmail.com said:

Yea, you're right.

Quoted message said:

Another Sheldong Katz appologist/supporter gets shot down in a burning trail of flames.

-sw

"Go away little boy...you bother me" Hows the candy store Stevey?

--
StocksRus®