Mako shark

One of the many species of shark, it is found in the moderate and tropical waters of the Atlantic and Pacific oceans and can grow to be 1000 pounds within a period of five to six years. A fairly inexpensive fish with ivory-pink meat that has a dense texture, a mild flavor and contains a moderate amount of fat. Often compared to swordfish, its flavor is enhanced with the addition of spicy flavoring when cooking. If not available, most recipes can have the Mako Shark substituted with a meaty fish, such as tuna, catfish, marlin and swordfish. When selecting Mako Shark, smell the fish first to determine if there is an aroma of ammonia, if so, the fish should not be purchased. To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet. If the fish has been properly cooked, the meat will appear opaque but will still be moist.