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cooking shark

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cooking shark

gourmaniac | Feb 20, 2004 09:36 AM

I have a piece of mako shark that I'm going to kebab and grill. I recall that one used to soak shark before cooking due to the high urea content in the muscle. I looked up a few recipes on Epicurious and saw no reference to this. Is it no longer an issue? Is mako different than other shark species? Comments are very much appreciated. Thanks in advance.

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