Courtesy of Chef David Keller at Kavikas Bar & Grill in Long Beach, CA
Sustainability:
After several years of overfished status, Thresher shark populations are now above target levels and are highly regulated and managed by the National Marine Fisheries Services via the Pacific and Western Pacific Fishery Management Council to maintain sustainable stock levels. Check out our Recommendations page for the full FishWatch profile on the Pacific Common Thresher shark.
Healthfulness:
Shark is high in protein and low in fat. It is a good source of niacin, vitamins B6 & B12, phosphorus, and a very good source of selenium. Despite misconceptions in the market, the mercury content in Pacific Common Thresher Shark is safe, however it is not recommended for pregnant or nursing women and young children.
Buying Tips:
Be sure to confirm that the shark is the Common Thresher Shark caught off of the West Coast of the US. The shark fillet should have a pink hue cut by many white stripes. If you live in Southern California, we highly recommend purchasing the shark from Santa Monica Seafood Retail in Santa Monica or Costa Mesa.
Ingredients:
Skewer:
1lb Pacific common thresher shark – cut into 2″ cubes
1lb Pineapple – cut into 2″ cubes
2 red bell peppers – cut into 2″ squares
1 bunch green onions – cut to 2″ pieces
Sake Ponzu Marinade & Sauce:
1 cup soy sauce
1 cup sake
1 cup water
1/2 cup brown sugar
1/4 cup orange juice concentrate
1 1/4 tbsp cambal crushed chili paste
1 tbsp canola oil
1/2 tbsp ginger
1/2 tsp garlic
1/4 tsp sesame oil
1tsp cornstarch
Method:
1. Heat a large non-stick pan over medium heat with canola oil. Saute garlic & ginger until sweating. Deglaze pan with sake; cook until almost dry. Add the remainder of the Sake Ponzu Marinade ingredients, except cornstarch, and bring to a boil until reduced by 1/3. Remove from heat and allow to cool.
2. Alternate skewer ingredients starting with the shark until there is 2″ remaining on the skewer. Marinade skewers in Sake Ponzu Marinade (reserving 1/4 marinade for serving) for 15-30 minutes.
3. Spray skewers with cooking spray & place on an oiled grill of high heat. Make sure to turn the skewers only once to help keep the shark moist.
4. While shark skewers are grilling, add cornstarch to 1 tsp of cold water and bring to a boil. Add remaining Sake Ponzu Marinade and cook for 1 minute. Keep adding cornstarch/water mix until desired consistency is reached.
5. To serve, remove skewers from grill and garnish with Ponzu Sauce. Add chopped green onions and sesame seeds for added flair.
