Reviewed: Mar. 30, 2012

Just to clarify any and all misunderstandings about soaking shark in Milk. Shark meat has a strong ammonia type smell when harvested. Soaking in milk will remove that smell and taste. The way I prefer to do it is soak it 24 hours in vitamin D milk refrigerated, drain off then dispose. Then re-soak in low fat milk before cooking or freeze it in low fat milk for a later date.

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sam

Reviewed: Dec. 8, 2011

I also have brushed butter on the fillets after turning them once and added lemon pepper seasoning, or it's really good with Cajun Seasoning in place of the salt and pepper.. And yes the marinating in milk is to cut down on any fishy taste. Marinate any wild game meat in milk if you suspect there will be a wild/gamey taste.

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Nevada Boy

Reviewed: Nov. 14, 2011

Since no-one in my family had ever tried shark we thought we would give it a try when it went on sale at our local market it was so good I will be making it again Thank you so so much even the kids liked it

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rangersgirl

Reviewed: Sep. 17, 2011

For those questioning the use of milk, I didn't use it, I just washed the steaks under cool running water for a few minutes, and then squeezed lime juice over them. And if you don't get a good cut of Shark, forget it. It will be horrible. Look for Thresher shark. Sometimes the butcher doesn't even know what he has. *EDIT******I'm going to update my review and mention ammonia smelling fish. If your fish smells like ammonia.....it's time to buy your fish in a different place. FRESH fish of any kind should NOT have a horrible smell of ammonia. When in doubt, throw it out. http://www.fishwatch.gov/buying_seafood/choosing_quality.htm

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AcaCandy

Reviewed: Sep. 7, 2011

I will be trying this tonight, but just wanted to clarify that the milk is to remove any fishy odor and/or taste.

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KBATULLO@AOL.COM

Reviewed: Aug. 18, 2011

Recipe may be good. But I may just not care for shark. My bf and I both couldn't eat it. Very dry and strange flavor.

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Dee

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Reviewed: Mar. 26, 2011

I have made this recipe twice. Both times, I soaked the shark filet in milk for at least 10 minutes..then, I have drained, patted dry and baked with squeezed lemon juice and pepper. It is fast and tasty.

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BEACHSOSH

Reviewed: Mar. 8, 2011

This is a quick and simple recipe that can easily be complimented with other spices to fit your taste. Soaking in milk may sound strange but it gets rid of the ammonia taste that sharks sometimes have so do not pass up this step!

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