Chef Dina

Now available for Bay Area full service catering in conjunction with "A Fork Full of Earth" organic catering, intimate dinner parties and weekly meal preparation.

Monday, May 30, 2011

Shark fishing off the island...

WOW. had some friends out the other weekend, and they came prepared! Poles and tackle in hand, Taras was ready to make a contribution to the East Brother Family table, and that he did! TWICE! Honestly, I didn't even know we had Leopard sharks in the bay. We do... lots. While Peter and I were plating up dinner, Taras came in and casually asked if we had a tape measure. We couldn't figure out why in the world he might need a tape measure in the middle of dinner, but when I went out to bring him one, there he was with his proud catch in hand. This is the second one he had caught, but threw the first one back because he didn't think it was big enough. Alas, it was. Turns out 36" is the magic number. He was determined to catch another, and managed to do so not a couple hours later. Taras was kind enough to gut him for me. Apparently, you have to gut and bleed a shark right away, otherwise he secretes a horrible smelling urea though his skin. I filleted him up and soaked the meat in milk overnight. This helps diminish any strong taste or odor to the meat. I froze the fillets and intend on pulling them out for some fish tacos when the wind dies down and the sun comes out. I'll let you know how it turns out, stay tuned. In the meantime grab your pole, or your friend that knows how to fish, and come out to the island for a Saturday day trip!

No comments:

Post a Comment