📝 About This Recipe
Experience a bold, maritime twist on a classic snack with this artisan Shark Jerky. Utilizing lean, firm-fleshed shark—typically Mako or Blacktip—this recipe balances the natural brininess of the sea with a deep, ginger-soy marinade and a whisper of hickory smoke. It is a high-protein delicacy that offers a unique, slightly chewy texture far more refined than traditional beef jerky.
🥗 Ingredients
The Protein
- 3 pounds Fresh Shark Fillet (Mako, Blacktip, or Thresher; skinless and boneless)
- 2 cups Buttermilk (For neutralizing urea and softening the flavor)
- 1/4 cup Lemon Juice (Freshly squeezed)
The Umami Marinade
- 1 cup Soy Sauce (Low sodium preferred)
- 1/2 cup Dark Brown Sugar (Packed)
- 1/4 cup Rice Vinegar (Unseasoned)
- 2 tablespoons Fresh Ginger (Grated into a paste)
- 4 cloves Garlic (Minced very fine)
- 1 teaspoon Liquid Smoke (Hickory or Mesquite (omit if using a real smoker))
- 1 tablespoon Toasted Sesame Oil
Spice & Seasoning
- 2 tablespoons Sriracha or Chili Paste (Adjust for heat preference)
- 1 tablespoon Black Pepper (Coarsely cracked)
- 1 teaspoon Onion Powder
- 1 teaspoon Red Chili Flakes (For extra kick)
👨🍳 Instructions
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1
Rinse the shark fillets under cold running water and pat them completely dry with paper towels.
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2
Place the shark in a large glass bowl and cover with the buttermilk and lemon juice. Let it soak in the refrigerator for 2 hours; this crucial step neutralizes any ammonia-like flavors common in shark meat.
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3
Remove the shark from the buttermilk, rinse thoroughly, and pat dry again. Slice the shark into long strips, approximately 1/4 inch thick and 1 inch wide. Slicing against the grain will yield a more tender bite.
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4
In a medium mixing bowl, whisk together the soy sauce, brown sugar, rice vinegar, ginger, garlic, sesame oil, liquid smoke, sriracha, black pepper, onion powder, and chili flakes until the sugar is fully dissolved.
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5
Place the shark strips into a large gallon-sized resealable bag and pour the marinade over them. Squeeze out as much air as possible before sealing.
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6
Refrigerate the marinating shark for at least 12 hours, though 24 hours is ideal for the deepest flavor penetration.
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7
Preheat your smoker to 145°F (63°C) or your dehydrator to its highest meat setting. If using an oven, set it to the lowest possible temperature (usually 150-170°F) and prop the door open slightly with a wooden spoon.
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8
Drain the shark strips in a colander, discarding the excess marinade. Do not rinse the strips; you want those spice particles to stick.
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9
Arrange the strips on the drying racks in a single layer, ensuring they do not touch or overlap to allow for proper airflow.
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10
Smoke or dehydrate for 6 to 8 hours. At the 4-hour mark, check the texture; it should be firm and dry to the touch, but still pliable enough to bend without snapping immediately.
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11
Test for doneness: Take a piece out and let it cool for 5 minutes. When you bend it, the surface should crack slightly but the piece should not break in half.
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12
Once finished, remove from heat and let the jerky 'condition' at room temperature for about an hour before bagging.
💡 Chef's Tips
Always use the buttermilk soak; it is the secret to removing the gamey 'ocean' scent from shark. Slice the meat while it is slightly frozen (about 30 mins in the freezer) to get perfectly uniform strips. If using an oven, place a baking sheet on the bottom rack to catch any drips from the racks above. Store your finished jerky in a vacuum-sealed bag or an airtight jar in the fridge to extend shelf life up to 2 months. Avoid using oily fish like Salmon for this specific method; shark’s lean structure is what makes it ideal for jerky.
🍽️ Serving Suggestions
Pair with a crisp, cold Lager or a dry Pilsner to cut through the salt and spice. Serve alongside dried mango or pineapple for a tropical snack board. Finely chop leftover jerky and use it as a savory topping for a Pacific-style fried rice. Enjoy as a high-protein snack during hiking or long road trips. A side of spicy mayo or ponzu dipping sauce can add a gourmet touch to a jerky platter.