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a.k.a.: Bonito shark, mackerel shark Waters:Northern Atlantic coasts Description (in water): Makos and other sharks harvested for food weigh from 15 to 120 lbs. (Many are larger). They are long and thin with bluish-gray backs that fade to pearly bellies Description (in market): Dense, meaty,

Make batch of Green Gazpacho Salsa (see recipe, below) and set it aside to chill. Rub fish steaks with vegetable oil and sprinkle with Brennan's Creole Seasoning. Grill fish over hot coals until just barely done. Place on warn plate and top with chilled Green Gazpacho Salsa. Garnish with sprigs

Serving Suggestion Recipe for Mako Shark with Anchovy and Caper Sauce ...

This is a great substitution for those, who don't like to eat veal. The mako is so tender you probably won't need to use a knife. 4 mako shark steaks three quarters to one inch thick 3/4 teaspoon salt 1/2 teaspoon pepper 3 tablspoons flour 1/4 cup butter 1/2 cup dry marsala 1/2 cup water 1

12 sl Mako shark, (@ 4 oz each) -- skin removed Salt Pepper, coarsely crushed 1/2 c Butter, clarified ** 3 tb Shallots, finely chopped 1/3 c Cognac, plus more as needed 2 c Whipping cream 2 tb Veal glaze ** OR 1/3 c Veal stock ** ** See recipes for Clarified Butter, Veal Glaze and Veal Stock. Pat
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How to Cook Mako Shark