Are Mako steaks good for freezing? How about some great recipies.

[sundancejoel]

Just caught my first Mako yesterday. It weighed 150 and was 74" curved fork length. After dividing it up amoung the crew, I kept my quarter in an ice chest with plenty of ice. Last night my wife and I grilled some steaks, 3 minutes on each side, after coating each side with olive oil and sprinkling cracked pepper and sea salt on them. Result: Not to be believed! One of the best grilled fish I ever ate. Now my question! I have a lot of steaks, so I'm wondering if they can be safely vacuum packed and stored in the freezer for a while, without loosing too much taste and texture? Please advise!

If anyone has a great recipie for Mako steaks as well as slabs of belly meat please let me know.

Thanks to all who respond.


Sundancejoel

[fshsltwtr]

along with what you already doing, add some lime (or lemon juice), some fresh herbs like parsley, thyme, oregano, rosemary (all or your picking), dijon mustard and honey – combine with whisk or stick blender to make a vinegarette and marinade for <30min (or longer - i tend not to marinade fish much longer than that) at room temp. honey isn't necessary, just adds little sweet to an already tasty fish. your method is excellent IMO. regarding sealing and freezing - i have, but for about a week before i had to share with friends and family. Wasn’t much, if any of a difference as we could tell

[Captain Fred Archer]

Both mako and thresher shark meat both refrigerates and freezes well. Just take good care of the meat after catching and prior to freezing, just as you would any other good eating fish. As with all fish, the early application of plenty of ice helps eating quality greatly.

There are many great ways of preparing both of these two game sharks. My shark books have some of my favorite recipes. Most folks are plenty happy with grilled steaks like you have had with or without the various marinades that different people like. All are good, but refrain from real long marinating. This meat is very mild to start out and doesn't require much in the way of flavoring.

The secret to cooking sharks is "short and sweet". You seem to have already discovered that they should not spend a lot of time on the grill, in the frying pan (yes, they're good fried too...try some "mako fingers"), or in the oven.

Those belly slabs that some foolish people throw away are my favorite part of mako or thresher. I lay them skin side down on a cutting board, then make angled thin slices down to but not through the skin, then cut the slices off the skin. The results look very much like veal. Use your favorite veal recipe (Picata, whatever), but DO NOT COOK THE MAKO VERY LONG and see what you think. We used to serve that at my house and we had guests ask us, "where did you get that veal? It's the best I've ever had!" Blew their minds when they found out that it was shark. Try it!

Yup, makos are terrific fish... they look awesome, some fight like the devil and jump and carry on, some just come alongside and dare you to stick 'em (and some fools do - not good), and they are wonderful eating. (Threshers fight circles around makos and all other game fish too, for that matter.) Both are very vulnerable to overfishing, so please, only keep an occasional one for the table and carefully release the rest.

[gustoIV]

You can freeze it up to 4-6 months if sealed well. I lay the steaks on a pan and freeze them for 20 minutes then vacuum them.
Recipe- in a small pan I melt some butter add a bunch of garlic slices (4-6 cloves), olive oil and get it softened up. I then add about a half cup of good white wine and bring to a simmer. I then lay the steaks in a pyrex pan, salt and pepper them and add the cooled liquid. put into a 350 preheated oven for about 15 minutes. I then cover the steaks with plane bread crumbs and cook for another 5 minutes. Make sure you have some bread for the extra sauce.

*Congrats on your first mako!

[sundancejoel]

Your suggestions sounded awesome.

Sundancejoel

[squidvee]

Freezes great if frozen properly; no air in bag. My favorite recipe: marinate steaks for 3 to 5 hours in 1/2 cup teryaki sauce 1/2 fresh squeezed lemon and 2 tbsp. brown sugar. take steaks out of refrigeration after marinating and mix marinade with stick of melted butter 1 tsp. garlic powder and juice of 1 lemon..Put steaks on grill and baste 3 or 4 times on each side with combined mixture.. This recipe is stupid. Been using it for 4 or 5 years on mako and it pleases all. Enjoy

[Deep C]

For me simple is special... Mako Kabobs are the shizzle...
I cut 1 1/2" cubes.... One side butts up against onion the other against the wet side of a green pepper. Maybe toss a mushroom or cherry tomato in between sections. Nothing fancy. The serving end though I'll ramp it up a touch by topping with bernaise sauce and laid on a bed of rice... Can't be beat... Ots what keeps me Deep...