Susie’s Korean Shark Steaks

Susie’s Korean Shark Steaks: Reproduced with permission from Coastal Loran and GPS Coordinates by Captain Rod & Susie Stebbins..Special thanks to Captain Rod and Susie Stebbins

We are very fond of shark and look for every opportunity to put small ones (less than four feet long) on our table. Once we have caught one, we clean our catch as soon as possible (immediately is best, but check the fishing regulations in your area). If you can’t clean them on the water, be sure to gut and ice the fish heavily. We tie the shark’s tail to a line attached to the aft cleat and let him ‘bleed for a bit while he’s in the water before we start carving out thick fillets. We remove the blood line from the fillets, and keep a supply of freezer-type plastic bags on board to store them (our ice-maker doubles as a small freezer). This recipe serves four.

1.5 pounds of fresh shark steaks (one inch thick)
2 tablespoons of soy sauce
2 tablespoons of rice wine vinegar
2 tablespoons of lemon juice
2 tablespoons of vegetable oil
1/2 tablespoon of chopped parsley
1 clove garlic, minced or pressed
1/2 teaspoon of finely ground pepper
1/2 teaspoon of minced green onion

PREPARATION:

Place the steaks in a bowl. Combine the soy sauce, vinegar, lemon juice, oil, parsley, garlic, and black pepper to create a marinade. Pour the marinade over the steaks and allow them to soak for about 30 minutes to an hour. Turn often to expose all surfaces of the steaks to the marinade.

Remove the steaks from the marinade and barbecue them on the boat’s grill (over charcoal). Cover the barbecue and grill for about four to five minutes per side. Brush on a little marinade after turning

When the steaks are done, serve them on a dish and sprinkle the steaks lightly with the minced green onions and parsley. We like to serve them with baked sweet potatoes, garlic bread, and a large salad. Top the meal off with your favorite red or white wine (full bodied port is our favorite), chilled to a pucker.

For variety, Susie likes to ladle nacho-type melted cheese over the fish, topped with sliced jalapenos. When Susie does this we play Mexican music and dance a lot. It seems the more jalapenos we eat, the better we dance.

Susie’s Korean Shark Steaks