Gummy Shark

Gummy Sharks are small and slender and live in the cool clean waters off the south coast of Australia. They have a small mouth and feed on octopus, squid and cuttlefish and use their plate-like teeth to crush scallop and mussel shells, but will occasionally hunt small fish. They live up to 16 years in depths of about 80 to 350 metres. Gummy Sharks are caught using bottom nets, trawl nets and baited long lines. The catch is bought to surface very slowly, which allows any by-catch to be returned the sea alive. Gummy Shark are processed onshore and sold as flake.

Gummy Shark is firm and meaty with a mild seafood flavour. It is boneless making it a popular fish to feed the family. Gummy Shark is most commonly sold as skinless fillets and is available year-round. Shark skin shrinks considerably during cooking, especially BBQing. Look for firm, plump, creamy-white to pinkish fillets, sometimes with a few light red streaks. The flesh should be firm and closed without gaps between the meaty flakes. Gummy Shark can be stored in a sealed container in the fridge for up 5 days, otherwise, seal tightly in plastic wrap and freeze for up to 6 months.  Shark can develop an ammonia aroma and while the fish is still very much edible some find it disagreeable. Soak fillets in a little milk for half an hour to remove. Drain, dry and cook as normal.

Gummy Shark is a forgiving fish in the kitchen. Dip fillets in your best beer batter and deep fry. Cut into cubes, dip in tempura batter with a little garlic powder and deep fry to make your own fish nuggets. Coat in herbed breadcrumbs and shallow fry in olive oil. Cover in a garlic infused tomato sauce, top with breadcrumbs and bake in a shallow pan. Slather in garlic butter and grill until the butter is bubbling and the fish is beginning to brown. Cut into small portions and add to a spicy green Thai curry. Make fish cakes by pureeing Gummy Shark pieces with egg and chives and fold through mashed potato, season, form into patties, crumb and bake or shallow fry. Serve with tartare sauce. Gently pan fry small fillets and deglaze the pan with white wine, add some butter and chopped capers and pour over the fish.