What Is Shark and How Can I Use It?

Shark rewards a little know-how: how to choose it, cook it, store it, and substitute in a pinch. Browse 15 recipes to cook with it.

Key Points

Firm, dense, mildly sweet fish, usually mako or thresher, sold as thick steaks
Soak 30 minutes in milk or acidulated water to remove any ammonia note
Grill or skewer over high heat; cook to 145°F (63°C) and no further
Overcooking turns it dry and rubbery fast, so pull it the moment it turns opaque
High in mercury and often overfished; pregnant people and young children should avoid it

What is shark?

Shark is a firm, meaty fish that eats more like a pork chop than a flaky fillet. The flesh is dense and mildly sweet, with almost no small bones, so it holds together on a grill grate or a skewer where softer fish fall apart.

Mako and thresher are the kinds you're most likely to find at the counter, sold as thick steaks cut across the body. That density is the appeal. Sear it hard or thread it onto kebabs and it holds its shape instead of shredding, even after a long simmer.

It also takes marinades well, which is why so many shark recipes lean on teriyaki, citrus, and other bold flavors.

Working With Shark

Before anything else, give the steaks a soak. Fresh shark carries traces of urea that turn to an ammonia smell as the fish sits, and a 30-minute bath in milk or lightly acidulated water pulls most of that off. Rinse and pat dry, and the meat tastes clean and sweet.

Shark loves direct, high heat. A steak about an inch thick wants 4 to 5 minutes per side on a hot grill. It's done at an internal 145°F (63°C), when the center turns opaque and flakes under gentle pressure.

Marinated Shark Steaks and Grilled Shark with Barbecue Sauce both run this route, with an acidic marinade doing double duty as flavor and tenderizer.

Cut into 1-inch cubes, it's ideal skewer material. Shark Kebabs thread the chunks with peppers and onions over coals. For something brothier, Shark Stew lets the firm meat hold up to a long simmer without disintegrating.

Pairing and Common Mistakes

The clean, slightly sweet flesh stands up to assertive partners. Soy and ginger, lime and chili, garlic and cracked black pepper, smoky barbecue sauce: all of these have a home here. Mako Shark Steak Au Poivre leans on a heavy crust of pepper, which the meat carries easily.

The mistake everyone makes is overcooking. Because shark is so lean and dense, a steak left even two minutes too long goes from tender to dry and rubbery, with a chalky chew. Pull it the moment the center loses its translucence and let carryover heat finish the job.

The second mistake is skipping the soak. Untreated shark can develop a sharp ammonia note as it warms, and no amount of seasoning hides it.

If the fish smells strongly of ammonia at the store, it isn't fresh. Walk away.

What to Use Instead

Swordfish is the closest stand-in. It has the same steak-like density and the same ability to grill without falling apart, so it slots into kebabs and seared steaks one for one. Tuna steak works the same way, though it's best left rarer in the center.

For a stew or a braise, firm mahi-mahi or monkfish hold their shape well. None of these need the milk soak that shark does, so you can skip that step when you swap.

Buying and Storing Shark

Look for steaks with firm, moist flesh and a clean sea smell, never a strong ammonia odor. Good shark is pale pink to off-white. Pass on any piece that looks gray or dried at the edges, and buy it the day you cook, or the day before.

Store it cold. Wrap the steaks and keep them in the coldest part of the fridge, set over ice if you can, and cook within a day or two. Shark freezes reasonably well for up to 3 months, though the texture firms up further after thawing.

One caveat is worth taking seriously. Because shark sits high on the food chain, it accumulates mercury, and the U.S. FDA lists it among the fish that pregnant people and young children should avoid. Many shark species are overfished too, so check a guide like Seafood Watch.