Oops. I lied about the recipe. But maybe Freepers can post their best recipe for rare sharks and other rare creatures.
Oops. I lied about the recipe. But maybe Freepers can post their best recipe for rare sharks and other rare creatures.
Lemon shark steak:
Simple. On grill with garlic butter.
YUMMMM
If it died during capture, why not eat it? Seems a shame to waste a perfectly good shark.
There a place for all of God’s creatures...right next to the mashed potatoes (or steamed rice).
Hákarl or kæstur hákarl (Icelandic for "fermented shark") is a food from Iceland. It is a Greenland or basking shark which has been cured with a particular fermentation process and hung to dry for 4-5 months. Hákarl has a very particular ammonia-rich smell and fishy taste, similar to Jewish deli whitefish or very strong cheese. It is an acquired taste and many Icelanders never eat it.
Hákarl is served as part of a Þorramatur, a selection of traditional Icelandic food served at Þorrablót in midwinter. Hákarl is, however, readily available in Icelandic stores all year round and is eaten in all seasons.
Hákarl up for drying in Iceland
The megalodon (pronounced /ˡmɛ.gə.ləˌdɒn/ or MEG-a-la-don; meaning "big tooth" in Greek from μέγας and ὀδούς), Carcharodon megalodon or Carcharocles megalodon (in dispute), was a giant shark that lived in prehistoric times. The oldest remains of this species found are about 18 million years old[1]and C. megalodon became extinct in the Pleistocene epoch probably about 1.5 million years ago.[2] It was the apex predator of its time and is the largest carnivorous fish known to have existed.[1]
C. megalodon could grow to more than 18 metres (59 ft) long and is also quite possibly the largest shark ever to have lived. From scrutiny of its remains, scientists postulate that C. megalodon belongs to order Lamniformes. However, scientists are still debating that which genus would be most appropriate for C. megalodon, from the two proposed. Fossil evidence has revealed that megalodon fed upon large marine animals.[2]
Megalodon with the great white shark and a human for scale
Fresh caught shark needs to be soaked for a day or two because
sharks do not urinate. Their urine is absorbed into their muscles and that’s why shark meat is full of uric acid. Be careful when ordering Swordfish because many times they will sell you Mako or Porbeagle shark. Sword fish has been badly over-fished and is hard to find.
I'm asuming that's a monofilament fishing net wrapped around it - a wall of death.