366 Shark and Company 



Dr. Clark said that she made no special efforts to rid the shark meat 

 of any odor, for she found that "the slight odor of fresh shark meat 

 disappeared shortly after cooking began and there was not a trace of 

 'sharky odor' by the time the meat was thoroughly cooked." 



Sand sharks and almost all kinds of small sharks are edible. Hammer- 

 heads, very large sharks, and the dark meat of any shark should not be 

 eaten. 



Although the recipes that follow were prepared specifically for shark, 

 the shark chef can use any recipe applicable to large fishes, whether fresh, 

 salted, or smoked. 



Salted, smoked, or kippered, shark is delicious. It may also be salted 

 and dried, flaked or shredded. In some parts of the meat, the layers of 

 connective tissue are quite close together. These parts may be run 

 through a meat chopper and used for fish balls. 



Shark Chowder 



2 pounds shark Few sprigs of parsley 



^ pound salt pork 1 quart milk 



2 small onions Salt, pepper to taste 



1 quart sliced raw potatoes 



Wash the shark thoroughly, cover with cold water, and boil until 

 tender. Flake the fish or cut it into small pieces. Save the water. Cut 

 the salt pork into small pieces and fry until crisp, then remove the pork 

 scraps. In the fat fry the sliced onions, then add the potatoes and a little 

 parsley and cook until done, adding a little water if necessary. When the 

 potatoes are soft, add the hot milk and the flaked fish, salt and pepper, 

 and heat through. Split Boston crackers or pieces of pilot bread may 

 be placed in the chowder, or served with it. 



Shark Marseillaise 



2 large onions 1 clove garlic 



2 pounds shark 1 pinch saffron 



2 tablespoons olive oil Salt, pepper to taste 



4 tomatoes ^ glass water or fish stock 



Chop the onions fine and fry in the olive oil. Add the tomatoes cut 

 into small pieces, the garlic, saffron, salt and pepper, and the water or 

 fish stock. Place the fish, cut as usual, in the mixture, and allow to boil 

 fast for 15 to 20 minutes. Keep the kettle covered tightly. Remove the 

 fish and place on some slices of French bread which have been browned 

 in the oven. Boil the liquid down a few minutes so that it will not be 

 watery, correct the seasoning, and pour over the fish. 



