Comments on: Grilled Shark with Pebre Sauce

By: kittie

kittie — Wed, 08 Oct 2008 15:52:09 +0000

I’ve only had shark once – and remember quite liking it! It was in stew type dish, where the density worked well.

The pebre sauce is right up my street!

By: zenchef

zenchef — Tue, 07 Oct 2008 18:53:22 +0000

I agree, Shark can be really bland but it was a good idea to marinate it, grill it and serve it with a chimichurri-type sauce. I bet swordfish would be nice prepared the same way.

By: mikky

mikky — Mon, 06 Oct 2008 15:12:08 +0000

never tried shark meat, only shark’s fin… your preparation looks good though…

By: grace

grace — Mon, 06 Oct 2008 13:07:54 +0000

i’ve never eaten shark or seen it offered on a menu–this is very exciting to me. sorry to hear it wasn’t spectacular, but i’m loving the pebre.

By: the caked crusader

the caked crusader — Mon, 06 Oct 2008 07:29:50 +0000

Wow – how exotic! I’ve never seen shark on offer anywhere. Worth trying just to tell people you’ve eaten Jaws!

By: Alexa

Alexa — Mon, 06 Oct 2008 03:27:31 +0000

Both my husband and I were tricked into eating shark at different times in our lives–him in Japan, me by my own mother (lol). The marinade looks great but I would try it on a different fish. This was a fun post Mike!

By: Sara

Sara — Mon, 06 Oct 2008 02:40:39 +0000

My husband likes thresher shark, but I haven’t seen it in the grocery store for ages.

By: heather

heather — Sun, 05 Oct 2008 23:50:44 +0000

hmmm. this looks lovely, but i don’t think i’ll ever eat shark. as an avid scuba diver, i don’t want any bad karma when i get into the water with those suckers the sauce sounds great, though!

By: Peter

Peter — Sun, 05 Oct 2008 22:57:23 +0000

Mike, I’m with you. I was underwhelmed by shark and yes, it’s very dense. Although not expensive, I would probably go for grouper or sword fish instead.

The Pebre sauce looks dang’ good and hmmm…perhaps with some grilled marlin?

By: dp

dp — Sun, 05 Oct 2008 22:46:29 +0000

I’ve never had shark either. I don’t think I’ve even seen it anywhere here. I wonder if it an be eaten rare or medium like tuna or if it has to be cooked through? Now my interest is piqued.