Have you ever eaten shark meat that tasted somewhat simmilar to the inside of a tennis ball? If so, that's because the person cooking the shark didn't prepare it correctly, or either it wasn't cooked properly. Chances are it was the former to blame for the rubber-like consistency.
Sharks are practically all muscle. Their skeletons aren't made of bone, but of cartilage. To make the shark fillets or shark steals tender and fit to eat, those strong muscle fibers have to be broken down.
The article about this will give you the proper steps to ensure that your shark meat is flaky and tender. Cooking tips will also be provided. Click the following link, or click the appropriate title to get the info: http://hubpages.com/hub/How-to-Prepare-and-Cook-Shark-Meat
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