Shark:

Sharks must be bled and iced immediately upon capture. The shark's blood contains urea, a compound that helps maintain the animal's body fluids. After the shark dies, bacteria breaks the urea down to ammonia, which can impart an off-taste to the meat. Do not use shark meat that smells strongly of ammonia.

Although it is not necessary, some people like to soak shark meat in a weak acidic solution to neutralize any ammonia that might be present. To do this, put the shark meat in a pan and cover it with cold water, adding one-half teaspoon of lemon juice or one tablespoon of vinegar for each pound of shark. Soak the shark for four hours in the refrigerator before cooking. Any shark that has been bled and iced immediately after capture will not need to be soaked.

Broiled Spicy Shark Fillets

Cajun Shark