Shark lox?

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SKade

Meat Mopper
Original poster
Jul 21, 2019
173
198
West Virginia
Has anyone cured shark before? I’m not looking for a fermented product. I’m just wondering if you can do it like lox or bacon. Crazy ideas for the beach trip.
 
I've seen a few recipes that used a dry cure on shark steaks, I use this type of cure for all species of trout/salmon as well as tuna. So I know it can be done, just have not tried it. I've eaten fried shark when I was a boy living on the coast of Texas, but they were small enough to be caught off a pier.

Jump ahead in this video to 3:40 and you can see the process this gentleman uses and the product.... it looks good. My cure is also salt and sugar, but has has a few more aromatics.
 
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I've seen a few recipes that used a dry cure on shark steaks, I use this type of cure for all species of trout/salmon as well as tuna. So I know it can be done, just have not tried it. I've eaten fried shark when I was a boy living on the coast of Texas, but they were small enough to be caught off a pier.

Jump ahead in this video to 3:40 and you can see the process this gentleman uses and the product.... it looks good. My cure is also salt and sugar, but has has a few more aromatics.

Thanks. It looks tasty. This trip we are doing a shark of the day dish and I’m looking for ideas. I think I’ll bring along my smoke tube and give it a shot. Sadly the house we’re staying at only has a gas grill. Did I hear him right that the cure is more sugar than salt? The cured and smoked shark looks like a great base to rift on.
 
Interesting, cause I cure, smoke & eat a lot of salmon lox. I also give a bunch of it away to my neighbors. I really haven’t seen a place to buy shark, & since I moved away from the coast I can’t catch my own. But I would love to hear a comparison between shark & salmon lox. I guess I’m a bit biased, but I just don’t think you can beat good salmon lox. But I’m willing to see what you got!
Al
 
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