thresher shark

I saw Thresher Shark steaks in the fish case at Raley’s: pure white, about half the size of swordfish steaks (and about half the price); about 1/4 pound each at an inch thick. I have grilled shark steaks in the past — probably in San Francisco — but don’t remember much about them except they weren’t memorably bad. And I don’t recall they had a name.

I wondered what a Thresher Shark might look like. From the size of the steak, not overly large, the way one thinks of a Jaws-variety shark.
I found a picture on the website of the Florida Museum of Natural History

thresher shark in its habitat

thresher shark sizewise

thresher shark on my plate — along with Dijon roasted cauliflower and roasted tomato

Well, they look odd. But they taste gooood. I cribbed a Swordfish with Dill Vinaigrette recipe from the days of Siren Sea SA and adapted it to the EGG for Thresher Shark.

Thresher Shark with Lemon Dill Vinaigrette
Adapted for Big Green Egg from recipe By Anna, Nov 12, 2011

Vinaigrette
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
2 teaspoons table salt
a pinch of granulated sugar
1/2 teaspoon dijon mustard
1 teaspoon chopped fresh dill
4 tablespoons extra-virgin olive oil
Freshly ground pepper — lots

Marinate your inch-thick, 4 ounce Thresher Shark steaks in some of the vinaigrette.
Grill the steaks at about 350 and set the timer for about 4 minutes per side until the temperature approaches 130°F. Transfer the steaks to a platter and poke several holes with a fork so that the vinaigrette can seep in. Drizzle the vinaigrette over the fish. Reserve some vinaigrette to dress you salad or vegetables.

I grilled tomatoes alongside the shark and C made Dijon Roasted Cauliflower. Perfect.

4 thoughts on “thresher shark

  1. We used to buy it when we were in LA. Good stuff.

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  2. Marco: eatsforone…… I hope includes Carol. Best to her also! Never heard of Thresher shark. However, wasn’t that the name of a U.S.N submarine that sunk of the NE coast on its maiden run? I never put two and two together.

    Speaking of fish….a little trivia about an amazing PR campaign. Do you know what a Patagonian Toothfish is?

    Don’t want you to lose sleep. Some creative person changed the name and image to Chilean Sea Bass.Interestingly, its not a bass and it spends little time in Chilean waters. Best to you both. Keep the foodies drooling. Bernie

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  3. Alas, sharks of all species are endangered these days (thank you Chinese consumers of shark fin soup). I would not feel good about eating any shark at all, especially those of minor species like the Thresher. At least tuna and swordfish are more regulated fisheries, even if they (and ALL other wild caught fish) are getting harder to find and pricier.

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  4. Thanks for the comments.
    I didn’t know that all sharks were endangered. I did know the etymology of Chilean Sea Bass.

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