Just picked up some lovely thresher shark steaks from the market. They've never been frozen, and we're on special. The guy at he butcher counter didn't seem too knowledgable about taste and preparation, so I'm reaching out to you wonderful CHs. What's your best preparation method? I'm looking to start a gentle marinade tonight with just olive oil and fresh cracked pepper. I'm thinking adding salt would probably draw the moisture out of the fish, so I'll add sea salt when I cook the fish.
Thanks so much!