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General Discussion


calabasas_trafalgar | | Jan 26, 2007 10:42 AM

I used to buy thresher shark at the fish market, but I got tired of getting burned by bad cuts. I never seemed to be able to tell visually if I was getting a good cut or not. If you get a good one, this fish can be fabulous, sort of a cross between swordfish and a good pork chop, but if not, it can be rubbery, chewy, and damned near inedible. Does anyone know the secret?