By Chad White
2.5 pounds shark
½ cup garlic, minced
½ cup shallot, minced
½ cup Italian flatleaf parsley, minced
1 tablespoon smoked paprika
2 tablespoons sea salt
1 tablespoon cayenne pepper
1 capful liquid smoke
1 tablespoon ground black pepper
3/8 cup white wine
1 tablespoon extra virgin olive oil
1. Slightly freeze shark, slice into finger width pieces and run through grinder (including Kitchen Aid grinder attachment set at largest grind at top speed).
2. Mix shark with the rest of the ingredients.
3. Shape mixture into patties or form into sausages and put into casings and steam.