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NJFishing.com Recipes Use this board to post your favorite recipes |
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#1
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![]() Step 1
Gut and discard the shark innards, fins, tail, head and cartilage. Wash off all grime and blood. Cut into large pieces. Step 2 Dig a hole in coarse gravel. Do this as close to the sea as possible... and away from any houses where the smell from the curing shark meat can bother the inhabitants. Step 3 Place the cut up shark pieces into the hole, and press together. Warm weather is best to hasten the curing process. Cover with gravel, and press down on the meat with the gravel on top of it. Step 4 Leave the shark meat buried for 6 to 7 weeks in the summer or 2 to 3 months in the winter. As fluids drain from the shark meat and putrefication sets in, the meat eventually smells like ammonia. Step 5 Remove from gravel pit, and place shark meat in a drying shack after washing it off. Hang for 2 to 3 months or until fairly dry and firm. Then cut off the brown crust, and cut the white pieces of meat into small pieces and serve. Read more: How to Cure Shark Meat | eHow.com http://www.ehow.com/how_2075250_cure...#ixzz0sMKxpFSy
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http://leifsnjfishinginformation.blogspot.com/ http://fliesbyleif.blogspot.com/ http://photographybyleif.blogspot.com/ Cod is King |
#2
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![]() You forgot to leave out the disclaimer:
Do not try this without knowing what the shark meat is supposed to taste like. Though putrefied and thus spoiled already, this cured meat can go bad and be poisonous. ![]() LEIF - you are def one of a kind! ![]()
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SMALL BOX : LARGE SOLUTION ><>: ARHOMB :<>< Team Miller Light Supporter SSFFF Founder & President FGGF |
#3
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![]() Quote:
Leif
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http://leifsnjfishinginformation.blogspot.com/ http://fliesbyleif.blogspot.com/ http://photographybyleif.blogspot.com/ Cod is King |
#4
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![]() After I heard you peeing on Blackfich skins for curing I thought anything might be possible...
Yeah thought so, interesting though - guess if we run into a blackout for 2-3 months well we know what we can eat.... ![]() I'm gonna give it a try with a blue shark and feed it to my neighbor who wont cut down the F@$&*ing dead tree in his yard hanging over my new fence!!
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SMALL BOX : LARGE SOLUTION ><>: ARHOMB :<>< Team Miller Light Supporter SSFFF Founder & President FGGF |
#5
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![]() Quote:
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#6
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![]() Quote:
Leif
__________________
http://leifsnjfishinginformation.blogspot.com/ http://fliesbyleif.blogspot.com/ http://photographybyleif.blogspot.com/ Cod is King |
#7
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![]() Quote:
Most people here just don't know what real hunger is.
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We live in a time where intelligent people are silenced so that stupid people won’t be offended. |
#8
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![]() Leif you make it i'll try it
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Joey Murray Murr722@gmail.com THE REIGNING, DEFENDING, PUT UP OR SHUT UP CHAMPION Put Up or Shut Up IX Prelims winner If you don't like fish thats "fishy" eat chicken. "theres a million fine looking women in the world dude,but they dont all buy you st. croixs for your birthday,most of them just yell at ya for fishing to much." "Murray's Law: The uglier a fish is, the better it tastes." - Lard Almighty LAB,always in our hearts & ears ![]() |
#9
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![]() Actually, if you've ever seen Bizarre Foods on the Travel Channel, Andrew Zimmern ate shark in Iceland prepared in a similar fashion. They use Greenland Shark. What the Icelanders do is that they loin the shark and then expose the loins to the elements for something like 6 months. The reason for this is that the shark meat has high concentrations of uric acid when its fresh making it poisonous and the exposure/drying lets the uric acid evaporate out. Andrew Zimmern liked it, but when Anthony Bourdain was there and tried it, he thought it was the most disgusting thing he had ever eaten. Personally, I'd go with Bourdain on this one.
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Youth and skill will never overcome age and treachery |
#10
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![]() Lefty Reeler:
You are allowed to cut off any part of the tree that encroaches on your property. |
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