Harvested from the Pacific, Mako Shark has a full flavor and a firm, meaty texture similar to swordfish. Available fresh in season.
Mako can be blackened, marinated or cubed for kebabs, soups and stews. Wrapping or covering the meat during cooking helps retain moisture. Sharks are unique from fish in the fact that they secrete urine through their skin. Removing the skin and soaking steaks in buttermilk for 20 minutes can eliminate any unwanted flavors.