Happy Friday Great Cookies!
I put some mako shark onto my tiny old gas smoker, and having first mopped it through grapeseed oil...
And I did low heat for 30 minutes (atop a grill grate in the smoker)...and with hickory chips.
The shark was sensational!
I layered it over a wheat-free pasta (brown rice spaghetti from Trader Joe's) and with flat leaf Italian parsley, chopped raw shallots, a red pepper, and then much cayenne, gray sea salt, and luscious olive oil!
I paired this with dry Italian "Gavi" (white wine made of Cortese grape) and it was lovely...(yesterday's smoked frogs' legs got paired with a bottle of this too, and thus I can attest to the wine being FABULOUS with both shark and frog)!
This was SO SOFT and amazing! My dogs had their own shark steak prior to us (they get fed first, just in case they don't finish as then we could eat, yes)?
And once I cut into it, I readily saw, that a KNIFE was not needed in any way. This fish could indeed be cut, just with a spoon!
So twirling and whirling I did go!
Happy weekend to all!!!!!!!!! And here is to you evoking your inner shark, in good ways, today!!!!!!! Cheers!!!! - Leah