Katran is a small shark whose habitat is the Black and Japanese seas. Katran can be considered a game fish; its tea is caught on an industrial scale in order to make fish oil from the liver, glue from the tails and heads, and a lot of delicious dishes from the meat.
Katran meat, unlike the meat of other sharks, does not require advance processing. Just soak it in cold water for 2-3 hours. The Japanese have more recipes that include shark meat. But you can also find dishes made from small sharks in the cooking of the peoples of Asia, Africa, Europe and Latin America. So, for example, in many countries from fresh meat small sharks are cooked in ceviche. For it take 500 g of fresh fillet, 1 cup of chopped bell pepper 1 cup chopped onions, 1/2 cup chopped cilantro, salt, pepper and most importantly, 1 cup fresh lemon juice. The fillet is cut into small cubes using 2 sharpened boss knives, poured with freshly squeezed lemon or lime juice and marinated for 24 hours in the refrigerator. After this, the marinated meat is mixed with pepper, onion and cilantro, seasoned with spices and served with crackers. The most famous dish made from shark meat is fin soup. This is a dish of Chinese cuisine, which is valued not so much for its taste - to be honest, it is actually tacky - but for the by-products attributed to it. But shark steak or shish kebab are meaty and fragrant. To make a katran steak, take 2-3 tablespoons of a mixture of chopped peppers, 2 boneless shark steaks, 1 tablespoon each of butter and vegetable oil and 2 tablespoons of cognac or brandy. Remove the skin from the steaks, rinse them, pat dry with a kitchen towel, and toss them in the pepper mixture. Heat in a saucepan butter, add vegetable and fry steaks for 4 to 5 minutes on all sides. Season with salt. Remove the katran from the pan onto a warm plate, cover with foil and add cognac. Prepare the sauce by heating cognac with melted fish oil and pour it over the fish. Instead of alcohol-based sauce with such steaks, you can serve fresh salsa. Prepare it by, say, mixing 1 1/2 cups each of diced mango and strawberries. Over low heat in a tiny saucepan, melt 1/3 cup chestnut sugar with the same amount of rice vinegar, add 2 tablespoons minced ginger, add chopped fruit, simmer for 15 minutes, then add 1/2 teaspoon cardamom and 1 teaspoon mint. Salsa is ready.
Meat sharks, according to those who ate it, it is similar to fish, scallops, chicken and pork chops. The shark has a cartilaginous skeleton, so neither the cook nor the eater needs to worry about fish bones. It is easy to prepare the toothy predator; its meat requires minimal advance processing and, having low fat content, easily absorbs different tastes from seasonings and marinades.
You will need
- shark meat;
- oil marinade
- acids and spices;
- vegetables for barbecue;
- vegetable oil:
- White wine.
Instructions
1. Buy shark meat either from hypermarkets or from reputable suppliers. Sharks excrete urine through their skin, therefore, if the fish are not cleaned immediately after catching, the smell will not be eliminated. If, despite all precautions, a slight smell of ammonia is still noticeable, soak the shark in brine or milk. This should take 20 to 30 minutes. Cut off all dark meat - it can give an unpleasant aftertaste.
2. Grill shark steaks. If you've ever cooked salmon this way, believe me, there is virtually no difference, other than the fact that shark meat is lean. Marinate the shark steaks. Any marinade made from vegetable oil, acid, and spices will do. Shark meat goes well with lemon juice, white wine, rice vinegar. Leave the meat to marinate for 1-2 hours. If you don’t have the time or dream of marinating a shark, poach it for 3-4 minutes in hot milk, wine, broth or just water with various herbs. This will also help infuse the flavors and make it juicier and tender. Grill over medium heat for 10 minutes per inch of steak thickness.
3. Make kebabs out of shark. Cut the meat into slices, marinate and skewer, interspersed with cherry tomatoes, slices of sweet bell pepper, pineapple cubes or other vegetables with which you are used to cooking fish skewers. Grill over coals like a typical salmon kebabs.
4. Primitively fry shark steaks in a frying pan. Rinse the meat under running water, pat dry with paper towels and beat with a special hammer, rub with spices and salt. Heat vegetable oil in a frying pan, say olive or peanut oil, and fry first on one side and then on the other until golden brown crust, based on the same time calculations as for grilling. Remove the shark meat from the pan and place on a plate. Deglaze the pan, fill? a glass of white wine or broth, cook the sauce for 3-5 minutes. Serve the shark steaks with the resulting sauce.
Video on the topic
Katran shark kebab. All about delicious.
Katran is the most famous shark for our citizens, as it lives in many seas of Russia. This predator is caught by many fishermen, so many will be interested in learning how to cook very tasty dish from this wonderful fish. Perhaps there are no people for whom the word “Kebab” does not evoke appetite and secretion of gastric juice - everyone loves classic meat kebab! But now we will tell you how to prepare an equally tasty solution from the famous Katran shark.
Ingredients for barbecue:
- 4-10 kg of katran meat (you can also take blue or herring shark);
- 3 grapefruits;
- 10 limes;
- peppercorns;
- salt.
Preparation:
We clean the shark, cut off its head and fins, and remove the skin.
We cut the fish into rings and then marinate in grapefruit and lime juice for at least one hour.
Add pepper and salt to taste.
Marinate the fish so that the meat is completely covered with liquid and well soaked in the marinade.
Then we cook the meat on skewers or on a grill until done.
It is best, of course, to cook shark on a grill, because... Its meat is quite tender and can fall apart.
Overall, it's quite simple and very good recipe preparing katran shark kebab, which will allow you to quickly marinate the meat and then prepare a delicious dish outdoors or even at home.
Cooking shark “Katran in Odessa”
Ingredients for our kebab:
- Shark steaks – 4 kg;
- Tomato (red) – 2 pieces;
- Lemon – 1 piece;
- White wine – 1/4 cup;
- Onions – 1 piece;
- Butter – 100 g;
- Garlic – 2 cloves;
- Green beans (green beans) – 200 grams;
- Adjika or spicy ketchup - to taste;
- Sugar and salt - to taste;
- Black pepper;
- Thyme or rosemary - a little;
- Greens (basil, parsley).
Preparation of katran:
Shark steaks need to be washed and then dried with a towel (preferably paper).
Then pepper, salt and sprinkle with lemon juice.
Add a little thyme or rosemary.
Place the meat on a frying sheet and place in the oven (preheated to 180 degrees) for 10 minutes (until cooked) or cook on the grill on the grill.
Preparing the sauce:
Cut the tomatoes into small pieces and sauté in butter.
Add finely chopped onion, garlic and beans.
When the mixture begins to emit a delicious aroma, add a teaspoon of adjika or ketchup, then pour in 1/4 cup of white wine and simmer for 10 minutes over low heat.
Let's taste our sauce and maybe add a little lemon juice or sugar.
Place shark meat in the prepared sauce, sprinkle the dish with finely chopped herbs and enjoy the culinary masterpiece!
And another very interesting recipe for cooking shark.
Cooking “Katran in Kherson style”
Ingredients (for 4 servings):
- Katran shark steaks 4 pcs;
- Lemon 1 piece;
- Garlic 3 cloves;
- Onions 1 pc;
- Cream 250 gr;
- Dill 1 bunch;
- Flour 20 gr;
- Yolk 1 pc.
Soy sauce, vinegar, olive oil, salt, spices.
Preparation of katran:
We begin by preparing the shark meat - rinse with water and dry with a paper towel.
Pour lemon juice over the meat.
Cut the onion into half rings, chop the garlic and marinate in soy sauce and vinegar.
Heat the cream, add the yolk, flour and spices.
Mix everything well and bring to a boil over low heat.
Pour 1/3 of the cream sauce onto a baking sheet.
Add shark meat, pickled garlic and onion.
Pour the remaining sauce on top of the meat, then decorate the dish with sprigs of dill.
Cover the dish with foil and bake for 20-25 minutes in the oven at 180 degrees.
Then you need to remove the foil and let the meat brown slightly.
This dish can be served with any side dish, but it is better with potatoes.
Tender culinary katran meat will give your taste buds an unforgettable experience!
Fishermen are well acquainted with this shark. The predator is boiled, fried, pickled, and canned fish is made. Each country has its own methods of preparing katran. In Italy, where shark is called spinarolo, they prefer to cook fish with vegetables. Shallots, celery, and a mix of spices are used. Try how delicious katran can be! This shark recipe is so unusual!
To prepare katrana, you will need:
- Shark fillet – 700g.
- Butter – 50g.
- Leeks – 4 pcs.
You can also use celery, chicory, and shallots.
- Spices: rosemary, cinnamon, pepper, saffron, nutmeg.
- Lemon juice – 2 tbsp.
- Cream – 100ml.
- White wine – 50ml.
Katran fillet is found on sale quite often, especially in large supermarkets. If you catch a Black Sea shark yourself, be prepared to remove the skin, which looks like sandpaper. Experienced fishermen cope with this famously. The most delicious meat comes from small fish. That is, the smaller the shark, the tastier it is.
You can prepare fried katran with vegetables like this:
In general, chefs advise to soak shark meat in cold water acidified with lemon or milk. Therefore, cut the katran fillet into portions and soak a little in sour water.
Then sprinkle the fillet pieces with rosemary. This traditional spice does not dominate, but highlights delicate taste Black Sea shark.
Fry the katran on both sides until beautifully golden brown.
You can do the same with vegetables (onions, celery or chicory).
Remove the green parts from the leek or shallot and cut lengthwise into strips. Melt the butter in a small frying pan and fry the onion strips over high heat. Then add a little water, saffron, pepper and simmer for a few minutes. closed lid, and on low heat.
Add wine, a little saffron, cinnamon, salt and pepper to the cream. Simmer over heat until the consistency of the sauce (if you don’t like the smell of cinnamon, you can get by with just saffron).
Place the fried katran on plates. Pour the sauce over and add the onion. Spoil the nutmeg on top.
With this sauce you can cook not only katrana. Pike perch and pike go well with creamy seasoning. Saffron adds a beautiful hue and subtle aroma. What salad goes well with a sea predator? From rice noodles with greens, cabbage salad Moth. The recipes have gained popularity thanks to delicious combination ingredients.
Shark meat is the basis of the diet of residents of many countries located near the ocean, but for many of our compatriots it seems like an exotic food. Despite the fact that shark steaks have become available to buyers of large supermarkets, not everyone is in a hurry to buy them. Some are worried that they won’t like the unfamiliar product, while others simply don’t know how to cook shark at home. In fact, the taste of shark meat, although unusual, is not too exotic. Those who have tried it claim that it is reminiscent of fish, chicken, scallops and pork at the same time. At the same time, shark meat belongs to dietary products, it is low in fat, high in protein and has no carbohydrates at all. Energy value 100 g of this product is about 130–145 kcal. And another bonus is the absence of bones, with the exception, of course, of the central spine. Yes, and preparing shark steaks at home is not so difficult, although, of course, you cannot do without knowing certain subtleties.
Cooking features
Before you start cooking shark, it doesn't hurt to make sure that its meat is harmless. The fact is that there are sharks whose meat can only be considered conditionally edible. These include the polar shark, which can cause severe poisoning. But there are species of sharks that are not only safe, but also tasty, so their meat is considered a delicacy. These are katran, mako, herring, soup and fox sharks. In general, all types of gray and blue sharks are considered edible. If you should be wary of gray sharks, since their meat may contain mercury, then the meat of blue sharks is safe. It is blue shark steaks that are usually sold in supercarts.
- The main disadvantage of shark meat is the ammonia smell. This fish contains about 2% urea in its blood and should therefore be released immediately after the shark is caught. Fish that have already undergone the necessary primary processing should be supplied to trade, so you should not be too afraid of the ammonia smell when purchasing a shark steak in a store - if there is any, it will be insignificant. Regardless of this, shark meat should still be soaked in salt water or milk for at least 6–8 hours, then there will definitely be no unpleasant smell.
- It is impossible to purchase fresh shark in our country. Most often the product goes on sale frozen, less often chilled. Frozen meat needs to be thawed in the refrigerator gradually, otherwise the finished dish will be dry.
- There is no great need to remove the skin, but still, if your family has children or people prone to allergies, it is better to play it safe and cut off the skin along with a small layer of meat adjacent to it. The fact is that it may contain histamines.
- To improve the taste of shark meat, it is recommended to marinate it before cooking. If you plan to prepare a dish from small pieces, then cut the fillet or steak into such pieces before marinating.
- Shark meat cooks very quickly. To keep it tender, try not to dry it out - do not exceed the cooking time specified in the recipe.
You can cook soups from sharks (just remember the famous shark fin soup), make main courses, and use shark meat as an ingredient for cold appetizers. Hot snacks made from shark are considered the most delicious. If you follow the directions in the recipe and follow the basic rules for cooking shark meat, the result will not disappoint.
How to cook shark steak in a frying pan
- shark steaks – 0.5–0.6 kg;
- chicken egg – 2 pcs.;
- flour – 70 g;
- salt, fish seasoning - to taste;
- vegetable oil - how much will be needed;
- lemon – 0.5 pcs.
Cooking method:
- Prepare the steaks by defrosting them, washing them and marinating them in water acidified with lemon juice. After 3 hours, remove from the marinade and dry with napkins.
- In one bowl, beat the egg, in another mix the flour with salt and seasoning.
- Heat oil in a frying pan.
- Dip each steak in the egg, then bread in flour and sear on both sides, 7 to 10 minutes per side.
Before serving, it’s a good idea to sprinkle the steaks with chopped herbs. You can prepare mashed potatoes for this dish as a side dish.
How to cook shark steak in the oven
- shark steaks – 1–1.2 kg;
- soy sauce - how much will be needed;
- lemon – 1 pc.;
- spices - to taste;
- vegetable oil – 20 ml.
Cooking method:
- Place thawed, washed and skinned steaks in a bowl and pour soy sauce. Leave it in it for an hour.
- Place a sheet of foil on a baking sheet, brush it with olive oil, and place the steaks on it.
- Sprinkle with spices and place thinly sliced lemon slices on top.
- Cover with a second sheet of foil and place in the oven.
- Bake at 220 degrees for 30–40 minutes.
This is the simplest recipe for roasting shark; it can be cooked in the oven for more interesting recipes, but this will require more ingredients, and more effort will have to be made.
Shark steak baked in foil with mushrooms
- blue or herring shark steaks – 1–1.2 kg;
- potatoes – 0.5 kg;
- champignons – 0.4 kg;
- cheese – 0.2 kg;
- soy sauce – 60–80 ml;
- lemon – 1 pc.;
- olive oil – 60–80 ml;
- butter – 50 g;
- oregano - to taste.
Cooking method:
- Thaw and wash the shark steaks, removing the skin if desired.
- Place the steaks in a bowl and fill them with water until they are completely covered. Squeeze lemon juice into this water. Leave in a cool place for 6 hours.
- Remove steaks from marinade and pat dry. Heat about half of the olive oil specified in the recipe in a frying pan and fry the shark steaks in it over medium heat (about 2-3 minutes on each side).
- Build “boats” from foil with sides the size of the shark steaks. Using a pastry brush, brush these “molds” with the remaining olive oil.
- Wash the potatoes, dry them and bake them in their skins until done. If you want to save time, you can simply boil the potatoes.
- Cool and peel the potatoes, cut into thin slices. Place them on the bottom of the foil “tins”.
- Wash, dry, cut the champignons into thin slices.
- Melt the butter in a clean frying pan, add the mushrooms and fry. You need to fry until you feel that the excess moisture from the mushrooms has evaporated.
- Place the mushrooms on the potatoes.
- Place shark steaks on top of the mushrooms.
- Drizzle soy sauce over each steak. Sprinkle with oregano.
- Grate the cheese on a coarse grater and place it on the steaks.
- Place the foil “forms” on a baking sheet and cover them with a sheet of foil.
- Preheat the oven to 180 degrees and place a baking sheet with the workpiece in it. Bake for 10 minutes. Remove the foil and bake for the same amount of time.
Shark steaks are served baked on a mushroom bed, directly in foil.
Shark steaks in tomato sauce
- shark steaks – 1 kg;
- white dry wine– 0.2 l;
- tomato sauce – 0.5 l;
- garlic – 3 cloves;
- white pepper – 2-3 g;
- dried basil – 5 g;
- dried parsley – 5 g;
- salt - to taste;
- lemon – 2 pcs.
Cooking method:
- Place thawed and rinsed shark steaks in a saucepan.
- Fill with water, mix it with salt, leave overnight. Remove the steaks, wash and place in a clean pan.
- Squeeze the juice of 2 lemons onto them, cover with water and leave for 3 hours.
- Heat olive oil in a frying pan and fry each steak on both sides, spending 5-7 minutes on each side. The flame should be of medium intensity.
- Place the fried steaks in a saucepan or deep frying pan. You can even use a thick bottom pan.
- Finely chop the garlic, mix it with pepper and aromatic herbs. Sprinkle this mixture over the steaks.
- Mix tomato sauce with wine, pour this mixture into the container with the steaks.
- Place this container on low heat. Simmer the shark meat for 8–10 minutes after the sauce boils.
A side dish should be prepared for this dish. A good option There will be boiled rice, preferably brown, or durum wheat pasta. Don't forget to top it with the sauce in which the shark was stewed.
How to Grill Shark Steaks
- shark steaks – 1 kg;
- young zucchini – 0.3 kg;
- garlic – 2 cloves;
- hard tomatoes – 0.3 kg;
- salt, spices, dill - to taste;
- olive oil – 100 ml.
Cooking method:
- Prepare the shark steaks by cutting the meat off the bone and removing the skin. If necessary, soak the shark in milk in advance.
- Wash the vegetables, cut into slices.
- In a blender, combine garlic, dill and oil, season and add salt. Coat vegetables and steaks with this mixture and leave for 15 minutes.
- Place the steaks on the grill and grill for 10 to 15 minutes, depending on the thickness of the steaks.
- Fry the vegetables on the same grill, 5 minutes is enough for them.
Grilled steaks are served along with grilled vegetables.
Shark fillet kebabs
- shark fillet – 0.5 kg;
- lemon juice – 80 ml;
- garlic – 3 cloves;
- olive oil - how much will be needed;
- honey – 40 ml;
- ginger root – 20 g;
- soy sauce – 60 ml.
Cooking method:
- Cut the shark fillet into pieces of approximately 2 cm.
- Crush the garlic by passing it through a special press.
- Grate the ginger.
- Mix 40 ml of oil, honey, lemon juice, garlic and ginger, and soy sauce in a bowl.
- Marinate the shark fillet in the resulting sauce.
- After an hour, remove the pieces from the sauce and thread them onto wooden skewers.
- Fry the kebabs on each of 4 sides for 5 minutes in a frying pan in boiling oil.
Kebabs can be served only with sauce, or you can prepare a side dish for them.
Cooking shark is no more difficult than any other fish. So everyone has the opportunity to appreciate its unique taste.
Folk recipes
At one time, my father used catran fat to cure himself and his fellow sailor, who was written ashore due to a stomach and duodenal ulcer. My father’s perforated bleeding ulcer healed. After treatment, the examination found only scars, and the medical commission declared the neighbor healthy. Every day, 2 times a day on an empty stomach, they took 1 tbsp. alcohol with 1 tbsp. catran fat. The result is wonderful.
A relative was diagnosed with lung cancer. No matter what treatment I tried, it didn’t help. The man was melting before our eyes. He started drinking catan fat. The temperature rose to 40 degrees, stomach upset and vomiting occurred. The stool was liquid and dark like chocolate. Gradually everything disappeared. He started eating and gained weight. I was treated for about a year. When he showed up to the doctors, they didn’t believe their eyes, but the result was obvious. The lungs were deformed, but his condition became stable and he returned to work.
Recipe for abscesses, burns, cuts (tested on husband, children, friends - an irreplaceable remedy):1 tbsp. wheat flour heat over very low heat, but so that the color does not change. In a clean porcelain bowl, mix with catran fat to form a very soft “cake” and bandage it to the abscess overnight. And for the day, prepare the same “crust”, only instead of katranfat, take fresh heavy homemade cream. The pain will ease, and the abscess will burst very quickly. Everything will be cleared, and the wound will heal quickly.
Do you have experience using tampons with catran fat? for cervical erosion in women at night (preferably after douching with sea water) and during the day. The result exceeds all expectations.
For sinusitis soak the turundas, twisted on tweezers, with natural liquid honey and place them as deep as possible in the nose. Lie down, throw your head back and lie there for 30 minutes, and before using honey, drip sterilized catharine fat, 2-3 drops into each nostril.
For mastitis(tested on myself in my youth) mix 1 tsp. honey, 1 fresh chicken yolk, 1 bottle of camphor oil, the same amount of catran fat and flour (preferably rye, but wheat can also be used). Knead the dough into a soft “crust” and use it as a warming compress. Change the shortbread 2 times a day. Do not be alarmed when pus begins to appear, continue treatment until complete recovery.
For cracked heels
After steaming my feet and cleaning my heels with a pumice stone and a slurry of laundry soap and soda, I thoroughly rub in the catran fat and put on soft cotton socks at night.Recipes for eczema:
Grind 70 g of dried calendula flowers into powder, mix with 30 g of medical sulfur, 40 g of catran fat and 40 g of 20% alcohol tincture of propolis. Transfer to a dark glass bowl and keep at room temperature in a dark place for 4 days, then add 120 g of birch tar, leave in the refrigerator for 10-12 days, shaking the mixture periodically. Lubricate areas affected by eczema;
Mix 40 g of catran fat, 20 g of ash from rose hips and 80 g of 30% alcohol tincture of propolis, transfer to a dark glass container and store in the refrigerator for 3 days, stirring occasionally. On the 4th day, add 40 g of aloe juice and continue to infuse for 5-6 days, then mix the entire mass with 120 g of birch tar and infuse for another 21 days. This ointment perfectly relieves itchy skin;
Mix 30 g of catran fat, 20 g of stinging nettle leaf powder, 30 g of celandine herb powder. After 2-3 hours, add 40 g of bee honey melted in a water bath, stir and leave for another 3-4 hours,
then add 60 g of birch tar. Let it brew in the dark. 10-12 days, remembering to stir regularly.
In catran fat (pour aloe juice (50 g), add powder from black poplar buds (30 g), powder from datura seeds (50 powder from horse sorrel roots (20 g). Mix everything thoroughly and leave in a dark, cool place 3 -4 days, add 130 g of birch tar to the mass and continue to infuse for another 3 days.
http://forumodua.com/showthread.php?t=1166470
Just don’t need to melt the fat from the liver, you can do it differently, take some kind of container (pan, bucket, etc.), put the liver in it and knead it with your hands until it becomes a jelly-like mass, lightly salt it, then put it somewhere in a warm place for a week and all the fat will rise to the top, all you have to do is pour it into a glass container, seal it and you're done.
Another option: the liver can be ground with salt (coarse and a lot) and placed in a plastic bag, release the air and seal tightly... after 3-4 days you need to collect the purest fish oil..
The liver is ground in a meat grinder (the finer the better) and covered with salt. After a while, the fat separates. This is what we did on the ship (I went fishing) and upon arrival we handed it over to Gaevsky’s pharmacy. They didn’t take the overheated one from us.