School sharks have sweet and delicious flesh and are popular for their boneless and thick flakes. They have been used for “fish and chips” because they have no bones, but should not be overlooked for barbecuing, poaching, braising and baking.
Marinate first in oil and lemon to tenderise the flesh. If you buy whole or catch and barbecue the shark it is good to remove the skin before cooking, to prevent it from shrinking and tearing the flesh. Sharks are excellent for children as they have no bones and can be used to make great fish nuggets.
The Clamms Seafood family began in 1988 when two fine fishmongers, Con Andronis and George Kaparos, started the business.
Now 30 years on, these two industry leaders remain as passionate as ever to bring their decades of fishmongery knowledge, skills, and service to the world-class food scene from Melbourne.
Please take note that these fish fillets are supposed to be boneless but from time to time there may be small bones that were missed so take care in checking for bones during preparation, cooking or consumption.
Limited supplies weekly.
Recipes:
How To Prepare Baked School Shark With Herb Crust?
Seafood and Wine Pairing?
How to thaw meat and seafood safely?
Our butchers cut to order as accurately as possible but there may be a +/-10% variance. Our products are snap-frozen to maintain their texture and flavour and for ease of transport across Hong Kong.
When Butchering from the Primal Cut the individual steaks may vary in size and thickness to meet the weight specification.
Images are indicatives only. Storage recommendation: Chilled 0-4℃, Frozen -20℃.
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