You can cook 'junk fish' like shark. Just don't give them a chance to pee under their skin

Sometimes, it’s tough to determine whether Dov Goldenberg is more angler or chef.

He’s a veteran, inveterate fisherman, deep sea or otherwise, and he’s as likely to regale friends with the possibilities or results of a day on the waves as he is a night in the kitchen.

At the latter, he does have the credentials: a proprietor of From Chef 2 Table, a catering and private chef service, he has 25 years’ experience as cook, manager and restaurant owner.

Goldenberg has been known to catch, fix and cook shark, but it’s not his preference.

“It is a junk fish; sharks are everywhere, and the (people in seafood markets) are right: You can’t make anything on them because there are so many of them and it takes so much time to prepare shark. You can’t just cut them into filets and cook them.”

That is because of the shark’s urinary system, among other things, he explained. It leaves their meat with high concentrations of urea.

“Sharks (urinate) under their skin, which contaminates the flesh you would eat, so they have to be killed right away after they’re caught – right that minute – so they don’t have the chance to pee under their skin,” he said

The uric acid factor, added to the possibility of high levels of toxic mercury, makes it “not worth my time,” in Goldenberg’s words.Still, because Goldenberg doesn’t like to cook shark doesn’t mean he hasn’t done it, and after the animals have been properly gutted, bled and iced, the meat is best cut into nuggets and soaked overnight in buttermilk, salt, pepper, cayenne and hot sauce.

Dov Goldenberg's recipe for cooked shark

His recipe is as follows:

• 1 to 1-1/2 pounds shark cut into nuggets

• 1-1/2 cup flour

• 1 cup bacon fat or cooking oil

• Pinch of Kosher salt

• Pinch of black pepper

• Pinch of Garlic powder

• Pinch of Spanish sweet paprika

After 24 hours, remove and strain the buttermilk. Combine dry ingredients. Coat shark pieces in seasoned flour and shake excess. Refrigerate for 20 to 30 minutes uncovered. Heat oil or bacon to 375 degrees. Remove shark from refrigerator and fry until golden brown.

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This article originally appeared on Florida Today: Shark nuggets: A good recipe for cooking shark