Most commercially caught sharks have been pretreated and should not require any special attention. In the supermarket look for firm flesh with red bloodlines. As with any fish, there should be no strong odor. Keep shark refrigerated at 32-38 degrees F. and use within two days or store in freezer at 0 degrees F. and use within 4 months. Thaw frozen shark in the refrigerator or under cold running water.
Sharks yield more marketable products than any other single group of fishes.
The flesh is used for food, the liver yields oils and vitamins, the skin can be processed into leather, they are used for biomedical research and dissection in anatomy courses and their teeth are often made into jewelry. The flesh is lean, white and flavorful and is often compared to swordfish in texture. It is suitable for grilling, pan frying, baking, broiling, and stir-frying. It can also be blackened or smoked. 1 teaspoon chopped garlic Juice of 1 lemon 2 tomatoes, sliced Sprinkle salt and pepper on all sides of shark steaks.