General Description: There are hundreds of species of shark, but the mako, blacktip, sand, and spiny dogfish are most common at the table. Sharks are often used in Great Britain for fish and chips and are sought after in Japan. Dogfish (Squalus acanthius) are small sharks now being sold as Cape shark. Mako shark (Isurus oxyrinchus) is considered among the best tasting sharks. Their fins are dried for use in Chinese cuisine. Blacktip shark (Carcharhinus limbarus) is sold as steaks that can be recognized by the ring of red flesh just under the skin.

Locale and Season: Dogfish are mainly found in northern Atlantic waters with peak season June to September. Makos are harvested from subtropical and temperate waters and are in season from June through December. Blacktip sharks are caught in the Caribbean and other temperate to subtropical regions.

Characteristics: Because sharks excrete their urea through their skin, they must be gutted, bled, and chilled immediately upon landing or they will quickly develop an ammoniac odor. Dogfish meat is bright white, sweet, and mild with flaky yet firm texture. Dogfish’s moderately high oil content prevents it from drying out when cooked. Makos may weigh as much as 1,500 pounds, but market average is 125 pounds. Their full-bodied flavor and firm texture are similar to those of swordfish, though swordfish is drier and sweeter. Cooked mako has a rippled surface and protruding grain without the whorls of swordfish. Blacktip sharks usually weigh 3 to 5 pounds and have excellent flavor. Shark livers are also eaten.

How to Choose: Shark meat is white with fairly coarse structure; dark meat should be avoided because of its strong taste. Choose shark with a faintly sweet smell. To distinguish mako from swordfish, feel the skin: Swordfish has smooth skin; mako has sandpaper-rough skin.

Storage: Store shark steaks refrigerated for up to 2 days. Wrap or cover the meat to keep it from drying out.

Preparation:
Cut away any reddish outer flesh, because this bloodrich meat can impart a strong, bitter taste.
Marinate and grill, blacken, deep-fry, sauté, hot-smoke, pan-fry, add to soups and stews, or thread on skewers for kebobs.

Suggested Recipe: Honey-Mustard Glazed Shark Steaks (serves 4): Combine 1/4 cup honey, 2 tablespoons each Dijon and coarse-grain mustard, 1 tablespoon finely chopped thyme, and salt, black pepper, and cayenne pepper to taste. Spread the mixture over 4 (1-inch thick) shark steaks. Heat a thin layer of oil in a large nonstick skillet and sear the steaks until well-browned on both sides and cooked through and the meat is opaque, about 10 minutes.

Flavor Affinities: Chiles, cilantro, cumin, garlic, ginger, honey, lemon, lemongrass, lime, mustard, olive oil, oregano, red onion, sesame, soy sauce, thyme, tomato, turmeric.