Shark Mako

WITH A TEXTURE VERY MUCH LIKE SWORD, MAKO IS MOISTER BUT NOT QUITE AS SWEET. UNLIKE SWORD, THERE ARE NO WHORLS IN THE MEAT. THE SKIN ON THE SHARK FEELS LIKE SAND PAPER AND THE FLESH IS PINKISH OR DILUTED RED AND SOFT WHEN RAW BUT FIRMS UP AND BECOMES WHITE WHEN COOKED. THE MAKO IS THE BEST TASTING OF ALL SHARK AND AVERAGES 125 POUNDS. THE SKELETON IS NOT MADE OF BONES BUT CARTILAGE. THE MEAT IS LOW IN FAT. THEY ARE HARVESTED IN SUBTROPICAL WATERS ACROSS THE WORLD, SUCH AS SOUTHERN CALIFORNIA AND THE GULF OF MEXICO. ALL SHARK SHOULD BE SOAKED IN MILK PRIOR TO COOKING TO REMOVE ANY AMMONIA ODOR THAT MAY BE PRESENT.