Fish Friday... on Wednesday... and stuff.

Thresher shark!  I am doing this recipe in celebration of shark and because I am disappointed in the Food Network. During shark week this summer the Food Network took all of their shark recipes off of their site and promised never to cook shark on one of their shows again. 

That was the beginning of my post that I started last week with every intention of finishing it and posting it on-time, on Friday.  Alas, it is now Monday Tuesday Wednesday and here I sit.  I wanted to make this amazing point of why it is OK to eat some sharks every once in a while.  Whether or not I make an amazing point is yet to be seen but hopefully, I at least give you something to think about.

Most sharks have about the same regulations.  First of all, did you know that shark is rather good for you?  It is high in protein, low in fat, and contains niacin, vitamins B6 and B12, phosphorous, and selenium.  Sharks are often bycatch on boats seeking fish like tuna and swordfish.  The long-line boats that catch these fish have very strict regulations to follow: the length of their lines, posting handling information on the boat, and they are also required to stop fishing and move 1 nautical mile if they encounter a protected species.  In some areas pelagic longliners must also contact NOAA Fisheries at least 48 hours prior to a trip and carry observers if requested.  Some areas also restrict what types of hooks fishermen use in order to limit the types of species that get hooked.  In Maine, sharks are often caught recreationally- and to do so you must have a specific permit and use specific gear.

Carefully measuring a thresher shark to ensure it meets the right size.  Fishermen often measure the fish on the water and then again when they come into the docks.

That being said, what it makes it OK to eat shark?  Because the US fisheries are highly regulated and are doing the most to prevent over-fishing than any other area.  American seafood (preferably Maine seafood!) is going to be your best option.  Always.  When shark is available, try it.  Just like when you are eating any other real food- enjoy the process of preparing it and eating it, and learn the story behind it.

Here is a great article:  For Healthy, Sustainable Fish: Buy American

Fortunately, when it comes to fish, there’s a simple answer that will help spur the economy and lead to more sustainable dining. It’ll be better for your health, too. Put down your seafood wallet card for a minute and pay attention. Here it comes, in two words. Ready?

BUY AMERICAN.

The simple fact is, despite the seemingly endless barrage of doom-and-gloom stories about the future of fisheries, the United States leads the world in ending overfishing and managing our resource sustainably. This year, a regulation took effect that will ensure every fish sold by a U.S. commercial fisherman is managed with scientifically justified catch limits. In layman’s terms, this means overfishing is now illegal.

Agreed.  So, I say, put down those seafood guides and shake hands with a local fisherman!

Though this fish may look small it weighed in at 268.4 lbs.

You can see the thresher shark's amazing tail.

I seem to have misplaced my pictures of the cooked shark but here are some shots of the steaks.  

 And last but not least, the recipe.

 Soy and ginger marinated thresher shark

• 2-3  thresher shark steaks
• 1 cup soy sauce
• 1 tablespoon grated ginger
• 2 limes, juiced
• 2 medium garlic cloves, minced
• 1 1/2 tablespoons brown sugar
• 3 tablespoons olive oil
• 2 teaspoons paprika
• 3 tablespoons balsamic vinegar
• 2 teaspoons parsley

Mix all of the ingredients (but the shark) together in a bowl.  Marinade the shark in the mixture for at least an hour.  Heat broiler to high.  Cook the shark in the broiler for about 5 minutes on each side.  

And I've been waiting to use a recipe that calls for ginger so I could share this picture. 

It looks like a lobster! Yes?