Advice 1: How to cook the meat of the spiny dogfish

The spiny dogfish is a small shark, whose habitat – Black and the sea of Japan. The spiny dogfish can be considered commercial fish, because its caught on an industrial scale to produce liver fish oil, from tails and heads, glue, and meat – lots of delicious dishes.

How to cook the meat of the spiny dogfish

The meat of spiny dogfish, in contrast to meat other sharks, do not need pre-treatment. Enough to soak it in cold water for 2-3 hours. Most of the recipes that featured shark meat, the Japanese. But you can find dishes of small sharks in the cooking of the peoples of Asia, Africa, Europe and Latin America. So, for example, in many countries of fresh meat of small sharks prepare ceviche. For it take 500 g fresh fillet, 1 Cup chopped bell pepper 1 Cup chopped onion, 1/2 Cup chopped cilantro, salt, pepper and, most importantly, 1 Cup of fresh lemon juice. Fillet cut small cubes with two sharpened chef's knife, pour freshly squeezed lemon juice or lime and marinate 24 hours in refrigerator. Then the marinated meat is mixed with pepper, onion and cilantro, seasoned with spices and served with crackers.

The most famous dish of shark meat – shark fin soup. This dish Chinese food, which is valued not so much for the taste – honestly, it's almost tasteless – what's attributed to him side effects. But shark steak or shish kebab – a meaty and flavorful. To make the steak of the spiny dogfish, take 2-3 tablespoons of the mixture of crushed peppers, 2 shark steak boneless, 1 tablespoon butter, vegetable oil and 2 tablespoons of cognac or brandy. Remove the steaks from the skin, rinse them, dry kitchen towel and roll in a mixture of peppers. In a saucepan heat the butter, add the vegetable and fry the steaks 4 to 5 minutes on each side. Season with salt. Take the catamaran from the pan to a warm plate, cover with foil and add the cognac. Prepare the sauce, warm the cognac with melted fish oil, and pour it over the fish.

Instead of sauce on alcohol with these steaks can be submitted, fresh salsa. Prepare it, for example, mixing 1 1/2 cups diced mango and strawberries. Over low heat in a small saucepan melt 1/3 Cup of brown sugar with the same amount of rice vinegar, add 2 tablespoons of chopped ginger, put chopped fruit, boil for 15 minutes, then add 1/2 teaspoons of cardamom and 1 teaspoon mint. Salsa is ready.

Advice 2 : How to cook shark meat

The meat of sharks, according to those who eat it, it seems simultaneously to the fish, scallops, chicken, and pork chops. Sharks have a cartilaginous skeleton, therefore, neither the chef nor the consumer do not need to worry about fish bones. To prepare toothy predator just, her meat needs minimal pre-processing and having low-fat, easy to absorb different flavors from seasonings and marinades.
How to cook shark meat
You will need
    • shark meat;
    • marinade oil
    • acid and spices;
    • vegetables for barbecue;
    • vegetable oil:
    • white wine.
Buy shark meat, or in hypermarkets, or from trusted suppliers. Sharks withdraw urine through the skin, so if the fish is not cleaned immediately after catching, the smell is not to get rid of. If, despite all precautions, a light smell of ammonia is still there, soak the shark in brine or milk. This should take 20 to 30 minutes. Cut off all dark meat – it can give an unpleasant taste.
Cook the shark steaks on the grill. If you've ever prepared so salmon, believe me – there is almost no difference, except that shark meat is lean. Marinate shark steaks. You can use any marinade of vegetable oil, acid and spices. Shark meat goes well with lemon juice, white wine, rice vinegar. Leave the meat to marinate for 1-2 hours. If you don't have the time or desire to marinate the shark passiruyte it in for 3-4 minutes in hot milk, wine, broth or just water with different herbs. It will also help it soak up the flavors and will make a juicier and softer.Grill heated to medium temperature at the rate of 10 minutes for each inch of thickness of steak.
Make shark kebabs. Cut the meat into pieces, marinade and thread on skewer, alternating with cherry tomatoes, slices of sweet bell pepper, diced pineapple or other vegetables that you used to cook the fish skewers. Bake over the coals as standard skewers of salmon.
Just fry the shark steaks in the pan. Rinse the meat under running water, blot with paper towels, and repel with a special hammer, RUB them with spices and salt. In a pan heat the vegetable oil, for example olive or peanut, and fry first with one and then the other side until Golden brown, based on the same calculations at the time when cooking on the grill. Remove shark meat from the pan and place on a plate. Degenerate pan Gulf ¼ Cup white wine or broth, boil the sauce for 3-5 minutes. Serve the shark steaks under the resulting sauce.
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