* Double-wrap the shark before freezing. Wrap only enough in one package for a single serving

* Smoking does not preserve shark -- it only enhances the flavor

* The salt for salting and curing shark should always be non-iodized salt such as kosher salt. Iodized salt will turn the flesh black or it will spoil

* To salt shark in a crock, glaze the inside of the crock or the salt will leach the crock and cause the shark to spoil. Plastic containers work well for salting shark

* Before salting shark in a plastic container or crock, soak the shark in a salt brine solution overnight to remove all blood. Remove the shark from the brine, wash with water, lay flat, and let drain. Then, after 1 to 2 hours, place the shark in a crock and layer with salt. Cover the last shark layer with about 1 inch of salt