Shark & Sturgeon

Shark and sturgeon are among the most primitive fish; both are cartilaginous, without a bony skeleton, and are therefore easy to cut up for cooking. Of the many species of shark found worldwide, only a dozen or so are commonly eaten. In Europe, the dogfish is popular; it is sometimes euphemistically referred to as rock salmon or rock eel. Most dogfish weigh under 10 lb/4.6 kg and make inexpensive thick slices which, fried in batter, are served in British fish and chip shops. Several species are found in both the Atlantic and the Pacific. Many much larger sharks are eaten, particularly in the Pacific, and commonly reach North American and European markets. All of them are light-fleshed and resemble swordfish in taste and texture. In Germany, the porbeagle or mackerel shark is hot-smoked as kalbfisch, as well as being eaten fresh. In the United States, this fish is sold as mako shark. Also popular in the United States is the blue shark, which differs from mako in that it has very white flesh.