If you've ever eaten shark that was similar in consistency to a tennis ball, chances are that it wasn't properly prepared before being cooked. When done right, shark is tender. The taste is hard to describe, but it's much like a combination of fish, scallops, chicken, and pork chops. Best of all, you won't have to worry about swallowing little bones, because sharks have a cartilagenous skeleton instead of bones.

The best way to cook it is to fry it, but first, it must be tenderized. After the shark is caught, it should be filleted into sections about 1/2 inch in thickness. The tough skin, which is like sanpaper-coverd leather, must be removed. Next, the fillets should be thoroughly rinsed in cool running water and patted dry with paper towels. Pound the fillets with a tenderizing mallet, or use the open end of a two-liter soda bottle. Be sure to break up all the tough fibers of the meat.

Once the fillets have been tenderized, salt and pepper them and place them in buttermilk. Heat peanut oil to about 360 degrees. Once the oil reaches the proper temperature, flour each fillet with self-rising or all purpose flour. Fry until golden brown on both sides, and drain on several thicknesses of paper towels.

Grilling tips: If you prefer grilled shark, tenderize the fillets as above, and marinate them in Italian dressing or teriyaki sauce for several hours. Grill on both sides until brown and flaky. If the teriyaki marinade was used, brush the fillets with olive oil while grilling.