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A Few Shark and Bake Tips |
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Several varieties of shark are marketed in the U.S., including mako, blue shark, and black tip. All three have a firm, white, mild-flavored flesh that belies the predatory fierceness of their source. Mako tastes quite similar to swordfish; blue shark has a whiter flesh and more delicate flavor; black shark shares these qualities, but tends to be a little dry. Although shark may seem exotic, even weird to many Americans, it’s more commonplace than you think. A fair amount of what passes for swordfish in this country is actually shark. Anxious to avoid unpleasant connotations, though, many fishmongers market shark by the benign name of dogfish; a rather strange choice considering the idea was to make the fish sound more attractive. There’s another reason to love shark, besides its fine-flavored flesh: It’s virtually boneless. Endowed with a cartilaginous backbone, shark lacks the tiny bones found in ordinary fish. As for the seasoning, fresh herbs, including chives, parsley, thyme, mint leaves, and culantro are basic. (The latter is a sawtooth-leafed herb that tastes like strong cilantro.) These herbs grow in profusion in Paramin, a hilltop community a half hour north of Port of Spain. To round out the seasoning, you’d ideally add a Trinidadian chile, called a seasoning pepper, that tastes like a scotch bonnet without the heat. Possible substitutes in this country include green bell pepper, cachucha pepper (a small, pattypan squashnshaped pepper sometimes called chile rocotillo or aji dulce), or even a seeded, deveined scotch bonnet. The recipe included here is a North American’s take on a Trinidadian classic-inspired by one of the best places to eat shark and bake: Natalie’s Shark and Bake Shop at Maracas Bay on Trinidad’s north coast. If you’re in a hurry, you could omit the "bakes," substituting grilled slices of your favorite prepared bread, instead. This recipe also works well with swordfish. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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