Sharks must be bled immediately after they are caught, or the meat takes on an ammonia taste. Most shark is properly treated. A slight ammonia smell can be eliminated by soaking the meat in buttermilk or lemon juice for 30 minutes.
Cut out any dark meat before cooking shark. Leave any skin attached, as it helps retain moisture during cooking.
The secret to successful shark cookery is do not overcook. Whichever of the following cooking methods you choose, your shark will be cooked when its flesh becomes opaque, yet is still moist on the inside.
Place shark in a greased baking dish, or wrap in oiled foil and place on a baking sheet. Brush with melted butter or oil and season with salt and pepper, or cover with a piquant sauce. Bake in a preheated 450°F (230°C) oven until done, about 10 minutes per inch (2.5cm) of thickness.
Place fillets or steak chunks on skewers directly on a greased grill, 4 to 6 inches (about 10 to 15cm) above prepared coals or fire. Baste with butter, oil, or marinade. Cook until opaque and moist on the inside, 6 to 8 minutes.
Place fillets skin-side-down on a well-greased baking pan. Pour in enough stock to cover the bottom of the pan. Brush top of fish with butter or oil. Broil under preheated broiler 4 to 5 inches (10 to 12cm) from heat. Do not turn, but baste several times. Cook until opaque and moist on the inside, 6 to 10 minutes.
Fry shark in a small amount of hot butter or oil, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 minutes.
Cut shark steaks or fillets into bite-sized pieces. Coat with cornstarch and stir-fry gently and briefly in hot oil before adding to your favorite stir-fried vegetables.
Bring poaching liquid, consisting of water, broth, and herbs and spices, to a simmer. Slip shark in, then cover pan and keep liquid at a simmer for about 8 minutes per inch (about 2.5cm) of thickness.
Place shark on a greased perforated rack over 1 to 2 inches (2.5 to 5cm) of rapidly boiling water. Cover with a tight-fitting lid and keep water at a constant boil through cooking time, 8 to 10 minutes per inch (2.5cm) of thickness of the fish.