Word: steakfish
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Ironically, the U.S. government intentionally encouraged commercial shark fishing about 10 years ago, in part to prevent overfishing of swordfish and other species. Supermarkets and restaurants were initially so hesitant to feature the fearsome fish that they marketed it under such pseudonyms as "flake" and "steakfish." But shark has since become downright trendy. To keep pace with demand, commercial shark catches in the U.S. jumped from less than 500 tons in 1980 to 7,144 tons in 1989. Last year, however, the catch was down an estimated 20%, reflecting diminished populations...
...dish that once had to be served under such aliases as "steakfish" and "greyfish" find respectability? (MODERN LIVING...
...leave a welcome and lasting legacy on U.S. shores. Largely as a result of the book and the film, shark meat is slowly but steadily finding a place on the dinner table. The toothsome steaks still are often sold to the unsuspecting under such fishy pseudonyms as "steakfish," "grayfish" and "whitefish"; the idea of dining on shark has traditionally been about as attractive to many Americans as eating fried tarantula or sting ray in aspic. But enterprising fish dealers and restaurateurs have found that they can overcome this revulsion by getting people to put shark to the taste test...
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