Australian Angel Shark - Squatina australis; Spot-Tail Shark - Carcharhinus sorrah ; Bronze Whaler Shark - Carcharhinus brachyurus; Roughskin Dogfish - Brier Shark - Deania calcea; Common Sawshark - Pristiophorus cirratus; Whiskery Shark - Furgaleus macki
Smaller sharks have sweet and delicious flesh, and are popular for their boneless and thick flakes. They have been commonly used for the traditional “fish and chips” but should not be overlooked for barbecuing, poaching, braising and baking. Marinate first in oil and lemon to tenderise the flesh.
Remove the skin before cooking, particularly when barbecuing, to prevent it shrinking and tearing the flesh.
Excellent for soups, shark is most popularly used in Asian-style shark fin soup and can also be successfully combined with crab meat. The texture of shark also makes it a great ingredient for fish cakes or kebabs.
Make good use of the firm flesh and enhance the flavour by cooking slowly with strong tomato and herb sauce.
Ammonia odour in shark flesh can be reduced by soaking it in milk, vinegar and water or lemon juice. However, if ammonia odours are detected, it is advisable to reject the product.
The “smoky blacktip shark salad frenzy” from the Northern Territory’s Bonrook Lodge utilises blacktip shark in a creative way. The hickory-smoked shark is complemented by a fresh, lively salad drizzled with a spicy, fruity dressing.
Sweet. Mild to moderate “fishy” flavour
The flavoursome flesh of shark can be accompanied by a wide array of wine styles, although young wines with citrusy, acidic features are best.
Nutrition Information (average quantity per 100g)
||420 (100 calories)
||27% of total fat
||20% of total fat
||53% of total fat