So you caught a shark and you want a recipe that everyone will love?  Well here's the answer....

This recipe is assuming that you did the right thing when you caught the shark, meaning that you dressed it, bled it out, and cleaned out it's spinal cord immediatly upon boating it. Then you Packed it's body cavity with lots of ice until you got to the cleaning staiton. Then at the cleaning station you cut the meat into small 1" chunks, carefully removing any red areas and the white body cavity lining.

Here is what you will need:

2 +/- lbs Shark Chunks, 1 QT Cold Water, 1/4 cup Kosher Salt, 3 Eggs,

Panko Bread Crumbs, CAPTAIN RAPPS MARCO RICO CARIBBEAN SEASONING, Olive or Peanut Oil, and a variety of Dipping Dauces.

Soak the chunks in a salt brine for about

6 - 12 hours before cooking it.

You can do this in the morning before you start your day.

The brine is simple. It consists of...

1 QT cold water

1/4 Cup Kosher Salt

(do not use regular table salt or it will get way too salty tasting)

Before you cook the shark bites, drain brine mixture and rinse out the bites with lots of fresh cold water.

After a thorough rinsing, dump them out on paper towels and dry them off good.

Now dip them into a bowl of scrambled eggs,

and then a bowl of seasoned Panko bread crumbs

(1 cup panko bread crumbs with 1 TBS CAPTAIN RAPPS MARCO RICO CARIBBEAN SEASONING)

Cook in a hot pan set on medium-high with about 1/2" of  hot olive oil or peanut oil until golden brown.