| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 760.1 | comparable to chicken... | CFSCTC::CARROLL | a woman full of fire | Fri Aug 21 1992 21:58 | 9 |
| Shark is relatively oily as fish goes, but still low in fact compared
to red meat. I believe it is similar to tuna, sword-fish and other
"medium oily" type fish. (Low oily are white fish, like haddock, high
oily are fish like sardines and blue fish.)
But then, I could be wrong. :-) I'll look it up tonight in my Food
Values Encyclopedia.
D!
|
| 760.2 | | MILKWY::ZARLENGA | Quayle in '94! | Sun Aug 23 1992 10:01 | 7 |
| As a general rule, I eat all kinds of fish, regardless of the oil
content. Why? Because evern the most oily fish is not that oily,
and fish oil is high in omega-3 fatty acids. Just cook it without
adding oil and allow the extra that's there to drain away during
cooking.
ps: I love shark stir-fried in soy sauce and its own juices.
|
| 760.3 | | KYOA::DUNAIEF | Moon Dancer | Mon Aug 24 1992 20:55 | 8 |
| Thanks for the replies.
I had been avoiding the shark steaks for a long time; mostly because of
the stigma of them being sharks. Sometimes I can be a sceamish eater.
I've gotten bolder over the years. I even eat sushi now (what a
concept!).
Bonnie
|
| 760.4 | | HDLITE::ZARLENGA | Michael Zarlenga, Alpha P/PEG | Wed Sep 02 1992 04:09 | 9 |
| If you cook shark in the mircowave, be careful, it can come out very
chewy and tasteless if overcooked.
I like to stir fry shark in some soy marinade and its own juices.
I cook it slowly amd it comes out very tender and moist.
The one and only time I microwaved it, the same way I cook sword-
fish, I could've used the result to sole my shoes.
|
| 760.5 | | KYOA::DUNAIEF | Moon Dancer | Fri Sep 11 1992 17:58 | 4 |
| I tend to bake it. So far, it has come out very tender and juicy. I
really like it.
B.
|