One of the most exciting fish to catch in coastal waters is the bonnethead. This shark grows to about three and a half feet in length and will challenge your angling skills to fight and land the fish without breaking it off. Bonnethead is abundant in the summer months in North Carolina, South Carolina, and Georgia. The next time you’re out fishing, bring home a legal-sized bonnethead shark for dinner. These three recipes will make you want to go back out fishing for more.
Why is Bonnethead shark unique to cook?
When it comes time to prepare a bonnethead shark to be cooked, the meat taste and texture allow you to cook it in various ways. The meat is white and mild in flavor with a medium to firm texture.
As a result of the firmness, the bonnethead shark is ideal for cutting into steaks or into chunks to be placed on skewer sticks.
Three Best Bonnethead Shark Recipes
Bonnethead Shark Steaks
When fish are cleaned, it is most common to fillet them rather than to steak them. Bonnethead sharks can be cut into steaks by first gutting the fish and then slicing them into sections. Run the knife from the top of the fish down through the bottom to create steaks. They can be as thick or thin as you prefer.
What supplies are needed to grill bonnethead shark steaks?
- Lemon Juice
- Serving Tray
Much like eating a steak from a cow, the bonnethead steaks are best on the grill. Season each side of the cut pieces with lemon juice, salt, and pepper while allowing the grill to heat to 350 degrees.
Place the steaks on the grill for five minutes on each side. Ensure that the fish is cooked in the center by checking it has lost its opaque color and is white throughout.
While the grill is hot, pair the dish with grilled asparagus or baked potatoes.
Bonnethead Shark Kabobs
Kabobs are very common when cooking chicken or steak. The option to make fish in the same fashion is often overlooked. What’s excellent about kabobs is that it is a full meal all one stick because of the balance of meat and vegetables.
What is needed to cook shark kabobs?
- Skewer sticks
- Serving dish
- Red or white onion cut into large pieces
- Red or yellow pepper cut into large pieces
- Teriyaki marinade
- Skinned bonnethead shark fillets cut into chucks
Much like the steak recipe, bonnethead shark kabobs are best prepared on the grill. After all of the ingredients are ready, heat the grill to 350 degrees. Alternate the onion, fish, and pepper on the skewer sticks and coat with teriyaki marinade.
Place the skewers on the grill and allow them to cook for five to eight minutes or until the vegetables are soft and the fish easily flakes apart. For extra flavor, continue to baste the skewers while its on the grill.
Because all of the ingredients are cooked together, it can be eaten as is or served over a bed of rice.
Broiled Bonnethead Shark Fillets
Unlike the previous two recipes, this is cooked in the oven under the broiler. Also differing from the last two is that this recipe utilizes whole bonnethead shark fillets with the skin removed.
What is needed when cooking broiled bonnethead?
- Sheet pan lined with foil
- Garlic powder
- Black Pepper
- Olive oil
Lay the fillets on an oiled sheet pan. Sprinkle garlic powder and black pepper to taste on the top of the fillets. Turn on the broiler and place the pan six inches from the heat. Make sure to cook the bonnethead fillets for five minutes or until they flake apart with a fork.
While the oven is on, bake-off brussels sprouts or French fries to accompany the meal.
Conclusion: Three Easy Bonnethead Shark Recipes
Often the bonnethead shark is overlooked as a great meal. Make sure to purchase a fishing license for the state you will be fishing. If you plan to keep a bonnethead, make sure it is of legal size. Bonnethead sharks yield a substantial amount of meat, so one fish may be plenty to feed the whole family. For a delicious and quick meal, prepare any of these three recipes.