Grey Bamboo Shark meat is common and popular in Asia. In 1999, the combined countries of Asia led in the number of sharks caught.
Grey Bamboo Shark meat is a seafood consisting of the flesh of sharks. Several sharks are fished for human consumption, such as porbeagles, shortfin mako shark, requiem shark, and thresher shark, among others. Shark meat is popular in Asia, where it is often consumed dried, smoked, or salted.
Grey Bamboo Shark is typically consumed in prepared forms in Japan, such as in prepared fish sausage, surimi, fish paste, fish balls, and other products.
Like other firm-fleshed white fish, shark meat can be grilled, pan-seared, baked, or even made into ceviche. It's sold both in the fillet, which are boneless cuts taken parallel to the spine, and steaks, which are bone-in cuts made by slicing directly across the fish. When cooking shark, the standard fish guideline of 10 minutes per inch of thickness is useful to bear in mind.
Shark is a low-fat fish so it can dry out quickly when cooked over a very hot grill. This can be prevented by poaching the shark briefly in milk, wine, or stock and then finishing the cooking very quickly over a hot grill. A 100-gram serving of mako shark has 134 calories, a whopping 21 grams of protein, and only 4.4 grams of fat. 4
Pan-frying is also a good way to cook shark steaks. Heat some oil to shimmering in a cast-iron skillet, then add the steaks. Lower the heat to medium and cook for 5 to 6 minutes per side, turning just once, depending on thickness. The steaks or fillets can also be cut into cubes and skewered for cooking either over a grill or in the oven.
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