What is it: There are several different kinds of Shark that patrol Alabama’s coastal waters, the most common being the Blacktip, and they can be vicious if you test them. Most of us were raised to fear Sharks, but what lots of folks don’t realize is that they make for great eating. Shark meat is a real delicacy when it’s served as thick, juicy steaks, and its texture and mild taste draw comparisons to Swordfish.
When to Get it: When it comes to the Gulf Coast, there are plenty of Sharks to go around. These guys tend to thrive in warmer weather, so look for the freshest cuts in May or June.
Where Does it Come From: You can find Sharks in mixed waters like bays and river mouths, but most commonly you’ll find them in shallow beach waters. They tend to stick around waters that are less than 100 feet deep. If you take a boat out beyond the shoreline, don’t be surprised if you see a Blacktip or a Spinner leaping through the air while they hunt down their lunch.
How it’s Prepared: Shark meat is usually sold as steaks around here, so it grills up quite nicely just like any other “beefy” fish. But if you’re feeling adventurous, try marinating your cuts in beer for three hours. Once your filets are good and “drunk,” slice them half an inch thick and fry them up like you would any other fish.
Species: Atlantic Sharpnose Shark, Blacktip Shark, Bull Shark, Finetooth Shark, Lemon Shark, Mako Shark, Sand Tiger Shark, Scalloped Hammerhead Shark, Spinner Shark, Tiger Shark.