Friday, March 25, 2011

Shark for Dinner

Shark is different and tasty.  It's also low in fat, high in protien, and has a texture similar to Tuna or Swordfish but costs about half the price.  I like to sear shark and finish it by broiling until medium/ medium rare inside but golden outside.  Shark has a mild flavor and so sauces or other toppings work well.  In this case, I topped with a sweet and spicy homemade salsa.

Shark is a good source of niacin, vitamins B6 and B12, phosphorus, and a very good source of selenium. Be advised, some shark is not harvested in a sustainable manner so be conscious of what you buy from the market.  Shark may also contain amounts of methylmercury in excess of the FDA's recommended limit for moms, moms-to-be, and young children, so limit your intake.  That said, it's worth a try when you find it.

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