Porbeagle (Salmon Shark)

Inhabits the Hokkaido coast, the Sea of Japan coast of the northern coastline from Aomori to Kyushu, the Pacific coast from Aomori to Sagami Bay, the Sea of Okhotsk, the Bering Sea, the north Pacific, the California region, etc. Eaten in the Touhoku and Kanto regions (mainly Tochigi and Miyagi). It has a mild, simple flavor, and the meat is moist and moderately fibrous. If designated as fresh, it is also eaten as sashimi. Actually inexpensive. It is sold under such names as shark, true shark, and camel shark.

Filet the fat off two single-serving slices and fry them on both sides.

Food preparation is basically unnecessary. If any part concerns you, lightly wash and pat it dry.

Add two tbsp. each of soy sauce, mirin, and cooking sake, one tbsp. of sugar, and a pinch of ginger.

Once roasted, cover and cook like that for 3-4 minutes.