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Shark Recipe: Sauted Mako Shark Recipe – Even Sweeter than Swordfish

Fish Monger Tom Keegan’s Sauted Shark Recipe


Tom Keegan of Keegan’s Specialty Seafood Market and I have been friends and colleagues for several years. He is passionate about bringing the freshest, highest quality seafood to his shop here in the suburbs of Cincinnati. My first taste of this shark recipe was when Tom prepared it on my cable show.

There was an article about Tom in our local paper, and I’m sharing that information here.

Tom grew up on Long Island and spent summers working at his brother’s marina, where he learned the fishing industry on the front end. Keegan knows the owners of many of the vessels whose catch he sells, and most of the fish is labeled by origin: Louisiana shrimp, Georges Bank scallops, Nova Scotia lobster.

A conversation with Keegan about seafood is peppered with references to tides, water temperatures and salinity, all of which affect flavor. He’s quick to share knowledge, offering to take customers to the commercial kitchen in the back of the store for a demonstration. Not that super-fresh fish requires much fussing. “When you start with a good piece of fish, you don’t need to do much to it,” Keegan says. “I typically cook fish with just salt, pepper, and lemon juice. I want to taste the fish.”

Along with a small, well-curated selection of wines, Keegan’s offers a menu of house-made items: chowders, seafood salads, crab cakes and soups; the house-smoked tuna belly alone is worth the trip. Keegan’s son Brian moonlights as the chef for catering and the store’s popular monthly wine dinners.

Shark Recipe: Sauted Mako Shark

Shark Recipe: Sauted Mako Shark

If farm-to-table is a leading food trend, Keegan’s is all about boat-to-table, bridging the distance between Cincinnati and the waters that feed us.

Pan Seared Long Island Mako Shark

Here’s Tom’s Shark Recipe:

Rub on both sides with extra virgin olive oil and freshly ground pepper. Cook in a very hot pan (no need to add oil to the pan since the fish already has oil on it) to sear both sides, then slow cook until done. Tom says you’ll know when it’s done because the color will be “correct” – the same shade throughout to fix it:  This means that the fish will become opaque throughout and will be completely cooked all the way through yet still remain very juicy.

I had never tasted Tom’s Mako shark recipe until Tom prepared it for me on my cable show. Now I’m a fan!

Tom gets his shark from the Fulton Fish Market in the Bronx. Tom told me Fulton Fish Market  “is the biggest fish market in the world. “

Mako sharks reach a maximum length up to 12.5 feet and may weigh as much as 1,000 pounds. The average length is more like 7-8 feet. They are called “mackerel sharks” and are a deep blue on their back and sides and white underneath. They are the fastest kind of shark, swimming up to 30 mph.

Their diet includes a variety of fish including anchovies, mackerel, sardines, tuna, and swordfish and billfish. They eat other sharks including the blue sharks.  Makos also eat squid.

Tom also said this is his favorite shark as far as taste goes. He describes it as similar to swordfish but sweeter. I think he’s right. It has a nice texture to it, as well.

Check out Tom’s site at  Keegan’s Seafood | Specialty Seafood Market

 

Permanent link to this article: http://abouteating.com/shark-recipe/

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