The mako shark comes in two distinct sub-species, the shortfin and the longfin varieties. They are found in chiefly tropical waters and usually far from land. Known unprovoked attacks upon humans are rare but a mako shark hooked on a rod and line has frequently been known to jump right out of the water and in to the boat! These sharks can grow to about twelve to fourteen feet in length so can be quite an ominous sight swimming around especially a small water craft.
Mako shark forms a delicious eating experience, compared by many in texture to tuna. It is generally eaten, similar to tuna, in the form of steaks, which can be cooked in a variety of ways. Here are a few suggestions.
Casseroled Mako Shark Steak in Garlic and Herb Butter
Ingredients (per person)
1 mako shark steak
2 oz. butter
1 clove of garlic (crushed)
Pinch of dried dill weed
Put your oven on to pre-heat to 350F/180C/Gas Mark 4.
In a small saucepan, add the butter garlic and dill weed and heat very gently until the butter is completely melted. Wash the mako shark steak thoroughly and place it in to a casserole or oven proof dish and pour the butter over the top. Place the lid on to the dish and cook in the oven for fifteen minutes. Serve on such as a bed of green leaf salad, with lemon wedges on the side.
Marinated Grilled Mako Shark
Ingredients (per person)
1 mako shark steak (about 1 inch thickness)
pint of cheap, dry white wine
pint fresh orange juice
1 clove of garlic (crushed or very finely chopped)
Pinch of paprika
Place all the marinade ingredients in to a small tray or a large bowl and mix thoroughly. Place the mako shark steak in to the tray or bowl and ensure it is fully submerged. Cover with cling film and refrigerate for one hour.
Remove the steak from the marinade and pat dry with kitchen towel. Lightly oil with olive oil and place under a pre-heated grill for five minutes each side.
Griddled Mako Shark
I must admit that this is my favourite way of cooking fish such as mako shark or tuna. It allows us to experience the natural flavours of the fish as intended and does not cause them to be inhibited by other ingredients.
For this recipe, we require simply our shark steaks and a little sunflower oil.
Bring a ridged griddle pan up to a smoking hot heat. Lightly oil the shark steaks on both sides with the sunflower oil. Add them to the griddle pan and continue to cook on maximum heat until the steak appears to be cooked one third of the way through. Turn them over and repeat.
Serve with a light salad and enjoy the taste of the sea as fresh as fresh can be.
I hope that one of the above recipes does appeal to you and that you will try them out for yourself. If you are unable to get hold of mako shark, tuna steaks can very successfully be substituted in all instances.