A Few Shark and Bake Tips

Serves: 5



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.

This A Few Shark and Bake Tips recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

More Recipes from the The Barbecue Bible Cookbook:
A Day with Najmieh Batmanglij: The Persian Grill
A Few Shark and Bake Tips
A Griller's Guide to the World's Chiles
A Marinating Tip
A New French Paradox
A Special Word About Ground Meat, Burgers, and Sausages
A Traditional Barbacoa
Aleppo Pepper
Approximate Times for Rotisserie Cooking
Barbecue Alley: The Mexican Grill
Barbecue Countdown
Barbecue from the Land of Morning Calm:
Basmati Rice Five Ways
Beef Grilling Chart *
Black Gold
Bombay Tikka "Taco"
Butterflying a Flank Steak
Cleaning and Oiling the Grill
Cooking Hamburgers
Cooking With a Blowtorch
Cooking with Wood
Fish Grilling Chart*
From Hamburg to Hoboken: A Brief History of the Hambuger
Grate Expectations: Some Tips on Grilling Vegetables
Grating Citrus Peel
Grilled Rujak
Grilling Indoors
Grinding It Out
Ground Meats Grilling Chart
Hawkers' Center
How to Butterfly Pork or Beef
How to Butterfly Short Ribs for Korean-Style Grilling
How to Cut Up a Chicken
How to Dry Fennel Stalks
How to Grill Perfect Chicken
How to Grill Perfect Chicken Halves and Quarters
How to Grill Perfect Fish Fillets
How to Grill Perfect Vegetables Every Time
How to Grill a Whole Grilled Fish
How to Grill the Perfect Fish
How to Grill the Perfect Whole Chiken
How to Grill the Perfect Whole Fish
How to Make Scallion Brushes
How to Peel and Devein Shrimp
How to Skin and Bone Fish Fillets
How to Spatchcock a Chicken or Game Hen
How to Stuff Sausages Like a Pro
How to Unskewer Shish Kebabs
How to grill a perfect steak
How to grill with out a grate
How to make ricw powder
How to prepare fresh coconut
How to rinse and dry Cilantro
How to rinse salad greens
How to toast seeds, nuts, and breadcrumbs
In pursuit of the best Tuscan Steak
Jerk: The Jamaican Barbecue
Lamb Grilling Chart
Larding the Beef
Making crosshatch grill marks
Matambre: A hunger-killer from South America
Mesclun Mix
Of Koftas, Lyulas, and Seekh
On trimming fat from meat
Pit Cooking
Pork Grilling Chart
Pork the Italian Way
Poultry Grilling Chart*
Shellfish Grilling Chart*
Stalking the Elusive Grilled Snail
Stuck on Sate: The Indonesian Grill
The Afghan Grill
The Argentinian Grill
The Birth of the Kettle
The Brazilian Grill
The Four Styles of American Barbecue
The Indian Grill
The Japanese Grill
The Macanese Grill
The Moroccan Grill
The Most Famous Fish House in Indonesia
The Splendid Resaurant Karim
The Tale of Three Barbecues: The Thai Grill
The Ten Commandments of Perfect Grilling
The Turkish Grill
The Vietnamese Grill
To Render Chicken Fat
Types of Charcoal
Uruguay's Mercado Del Puerto
Vegetable Grilling Chart*
What to look for in a Grill
When You’re Feeling Less Than Brave
When to cover the Grill
When to use a Drip Pan
Whole Fish, Tikin Xik Style

"I must say this is the best recipe software I have ever owned."

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"

"Your software is the best recipe organizer and menu planner out there!"

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!

My favorite is the Cook'n Recipe App.