Shark steak
A cross-cut slice of shark fillet with firm meaty white meat almost without bones and a light sweetish taste, for grilling, pan-frying, baking and kebab.
Shark steak is a cross-cut slice of shark fillet (mako, dogfish, blue) with firm, meaty, slightly fibrous white or pinkish meat almost without bones, of moderate fat and a light sweetish taste; fresh fish is soaked in milk or marinade to neutralise an ammonia note. It is marinated and grilled and pan-fried, baked, braised in curry and made into kebab.
Recipes with this ingredient
Blue shark steak baked in foil is a refined dish that reflects the traditions of northern cuisine. Valued for its tender and firm meat, blue shark acquires a special flavor from a marinade of soy sauce, lemon juice, and spices. This process softens the texture and gives the fish a subtle zest. Baking in foil preserves the juiciness of the meat while infusing it with aromas of spices and citrus notes. In Norway, shark dishes are found in local coastal areas where seafood delicacies form the basis of the diet. Such a steak pairs perfectly with light vegetable sides or white wine, creating a harmony of flavors. It is suitable for both festive dinners and gastronomic experiments, offering a refined combination of simplicity in preparation and depth of flavor.
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