SHARK HASH
With the abundant seafood, Bermudians like to eat this dish too!
Also see Article on Bermudian Cuisine
1 shark -- cleaned
3 bunches parsley -- finely chopped
1/4 cup red bird peppers -- finely chopped
Wash shark and liver. Remove small green gall from liver as this is bitter. Fry liver over very low heat to extract oil.
Remove head and fins. Cut shark into steaks. Bring to boil in a large pot. Boil for approximately 20 minutes. Let cool.
When shark is cool, remove skin and cartilage, squeeze out water with hands or cloth.
Cook parsley in liver oil, approximately 10 minutes, add peppers and shark, continue to cook over low heat approximately one hour.
Helpful Hint: You may choose to vary the amount of oil used according to personal preference and liver quality.
Allow 3 - 4 hours to prepare shark.
As the liver has an unpleasant smell, it is a good idea if you have an electric fryer and extension cord to place the liver and fryer outside, cover and leave to cook.
Shark freezes very well.
Serving Ideas : Add a touch of mayonnaise for spreading on crackers - great with cocktails, on toast or out of a small bowl.
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