Fish
Belly
Shark belly fillet strip is richer and more delicate than top loin. Crisp the skin or cook gently in fat; season boldly. Wipe pans of excess fat before deglazing if you want a bright sauce.
Track this ingredient
Unit
Characteristics
Preparations
BraisedCookedCrispedCuredFreshGrilledPan FriedPreparedRawRoastedWhole
Traits
BellyFine GrainLeanPortionPrep ReadyRichSlow Cook Or Crisp
History
Coastal fisheries and markets sold shark whole and in pieces long before industrial freezing, including named belly portions.
Ice, rail and trawler fleets moved shark inland as everyday protein, including named belly portions.
Ice, rail and trawler fleets moved shark inland as everyday protein, including named belly portions.