Shark Hash Recipe
(Bermuda Style Hashed Shark)
Ingredients for Shark Hash:
1 small shark – cleaned (keep the shark’s liver)
3 bunches of finely chopped parsley
1/4 cup finely chopped hot peppers
Directions for Shark Hash:
Wash the shark and the liver. Remove the green gall from the liver – usually causes the liver to have a bitter taste. Cut the liver into small pieces and fry it over a very low heat to extract the oil.
Remove the head, fins and tail from the shark and cut it into steaks. Boil the shark steaks in a large pot for about 20 minutes, and let cool. When the shark is cooled, remove the skin and cartilage, and squeeze out the water using a sturdy cloth.
Cook the parsley in the liver oil for about 10 minutes. Add the peppers and shark, and continue cooking the mixture over a very low heat for another 50 minutes.
Total Preparation time: Approximately 3 1/2 hours.
HINT: Shark liver tends to have quite an unpleasant smell when cooked. You should ensure that your cooking area is very well ventilated. In Bermuda, some people cook it outside… it helps keep the smell from lingering in the house…
SERVING: Can be served hot with vegetables and potatoes, or cold by itself. Some people mix with mayonaise and serve as a spread or dip.