Mako shark is moist and slightly sweet, with a full-bodied, meaty taste. Both flavor and texture are similar to swordfish, but the flesh of the mako is moister, and the meat is not as sweet. Fresh, raw mako is very soft and ivory-pink or a muddy, reddish color that turns ivory white and firm when cooked. While the lean, dense meat looks very similar to swordfish, it lacks the whorls of the swordfish steak. Mako can be marinated, blackened, cubed for use in soups and stews, or chunked for kebabs. Wrapping or covering the meat during cooking keeps the moisture in. Trim red meat away before cooking, since bloodlines can impart a bitter taste. [SeafoodSource.com]
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