St David's Island Shark Hash

Southern posted 02-28-99 9:38 AM

St. David's Island Shark Hash

One 5 lb shark cut in large pieces, well-washed
1 shark's liver, soaked overnight in vinegar or lemon juice and salt
1 tablespoon olive oil
1 bunch parsley, minced
3 hot peppers (or to taste), seeded and minced
3-4 sprigs fresh thyme
Pepper, freshly ground, to taste

In a heavy-bottomed pot, put shark pieces and enough water to cover. Bring to a boil, lower to simmer, and cook for 1-1/2 hours until the meat begins to shred. Remove from heat, strain, and cool.

Now, with your fingers, remove the skin and bones. Put the shark in a double thickness of cheesecloth and wring out remaining moisture.

Sauté the liver in the olive oil to extract the oil from the liver and strain. Now sauté the onions and peppers in the oil until softened.

Add the shark and parsley and cook until flavours are well-blended and the melange is somewhat dried. For the dainty, serve warm spread on toast points, or by itself and have a bottle of hot sauce close at hand.

SOURCE: Edward Bottone (The Curious Cook of Bermuda), "Spirit of Bermuda" (available from Bermudian Publishing Company by calling Rhonda at 441-295-0695)

Hashed Brown Fish

Flake any kind of boiled fish. Add a chopped onion, 4 or 5 slices of bacon (cut fine), a bit of parsley, salt, pepper,
and a little thyme. Brown all in a heated frying pan. If desired, add a few cooked potatoes that have been diced.

Bermuda Dhark Dish

To prepare shark, cut in chunks, boil until tender in salted water; put in large pan of cool water, and remove skin
and bones with dark meat.

Put in cheesecloth bag and squeeze dry. Prepare liver by cutting off gall, put in frying pan and fry until perfectly dry. Cut onions, thyme, and parsley; salt with green pepper and white pepper in the oil.

Let herbs cook well, then put in the crumbled shark and stir well together and simmer for awhile. Serve hot or cold
as desired.

Bermuda Shark

Cut shark in pieces and parboil, take from the pot and put in cold water, remove skin and bones, and squeeze shark dry. Grind together a bunch of parsley, 2 onions, pepper leaves, and 6 hot peppers, 3 pumpkin sprouts and 3 flowers, tender cabbage leaves, and a few leaves of English mustard. Dry out liver in the pot, remove liver that is left, and let it dry out well, stirring constantly.

SOURCE: Warwick Parish Cookbook Committee, "Bermuda's Best Recipes" (Warwick, Bermuda: The Bermuda Press, Ltd., 1934), 10th edition, 1977.

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