Origin
Belonging to the shark family, one of the best known edible species of blue fish next to the dogfish -Galeorhius galeus-, is the shortfin mako shark -Isurus oxyrinchus-, our protagonist of the day. The mako shark is found mainly in temperate areas around the world and its meat is reminiscent, due to its red color and firm consistency, of tuna. It has a very wide distribution: it is found in the Pacific, Atlantic, Indian, Mediterranean and Red Seas.
Characteristics
It feeds on small fish such as mackerel, herring, horse mackerel or sardines and also large fish such as bluefin tuna or billfish and even sea turtles. It is the top predator of swordfish as it is a powerful and voracious hunter. The body of the mako shark is robust, fusiform, massive and very hydrodynamic, allowing it to reach speeds of more than 118 km/h, which makes it the fastest animal in the ocean.
- Common name and size: Tintorera or mako shark
- Type: blue fish, fresh
- Season: April to November
- Similarity: dogfish and swordfish
- Volume of bones: boneless
- Type of fishing: extractive
- Origin: Atlantic, Pacific, Indian Ocean, Mediterranean and Red Seas.
Recipe: Porbeagle with onion sauce
- Ingredients
- 2 slices of mako shark
- 2 onions
- 1 green pepper
- vinegar
- oil
- salt
- bay leaf, rosemary and sesame
2. Preparation: Peel the onion and chop it. Cut the bell pepper into thin slices. Prepare a wide and low saucepan with olive oil, once hot pour the onion (+ salt) and the bell pepper to sauté (low heat). Add a drop of vinegar and pour it together with the bay leaves and let it cook for a few minutes. Then add the slices of cut mako shark to cook together with a little salt and spices. Serve and ready! Mmmm!
