Preserving Your Shark
The only proper way to keep shark fresh and firm before you get to the dock is to surround it with ice. Place the shark in a container in layers with ice covering each layer.
Here are a few more tips for preserving shark:
- Double-wrap the shark before freezing. Wrap only enough in one package for a single serving
- Smoking does not preserve shark -- it only enhances the flavor
- The salt for salting and curing shark should always be non-iodized salt such as kosher salt. Iodized salt will turn the flesh black or it will spoil
- To salt shark in a crock, glaze the inside of the crock or the salt will leach the crock and cause the shark to spoil. Plastic containers work well for salting shark
- Before salting shark in a plastic container or crock, soak the shark in a salt brine solution overnight to remove all blood. Remove the shark from the brine, wash with water, lay flat, and let drain. Then, after 1 to 2 hours, place the shark in a crock and layer with salt. Cover the last shark layer with about 1 inch of salt
* Much of the information on this page courtesy of the University of Delaware Sea Grant Marine Advisory Service.
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