SC - English Limes?

[Marisa Herzog]

  On the subject of tough fish and shellfish, may I share an experiment? 
  When I lived in Florida, my Dad liked shark, and usually chose it on our
  weekly grocery forays.

Steak that swims. Must be cooked promptly (or it developes an ammonia taste
as it begins to decompose) and not overmuch (or it turns into wood texture).

Parboiling sounds like a delightful way to prepare it.

	Tibor (When I was in FL, I lived on the cheap bluefish)
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