Bake and Shark - Trinidad's Iconic Culinary Treasure

Published Date
April 6th 2021
From its inception to publication, this recipe underwent meticulous research, writing, review and testing which was the collective efforts of at least five individuals. This rigorous process spans a minimum of three months. We kindly invite you to share your feedback using the comment form located at the bottom of this page. 😇
Close up shot of Trinidad Bake and Shark in box
Front shot of Trinidad Bake and Shark with sea background

Trinidad Bake and Shark is one of the most popular street foods in Trinidad & Tobago. Bake and Shark is a sandwich made of fried bread and fish topped with veggies and delicious condiments. It is commonly eaten at Maracas Bay, where it can be bought at various food stalls near the beachfront.

This is a local delicacy that is a MUST-HAVE if you ever visit Trinidad & Tobago. This famous dish was made even more famous by Anthony Bourdain, who featured it in his "Parts Unknown: Trinidad and Tobago" TV show.

We hope you try this recipe wherever you are in the world!

Tip: We have a standalone Fry Bake Recipe here.

What does Bake and Shark taste like?

The shark meat has a firm texture and mild flavor. When combined with the crispy, fluffy bake and assorted toppings like sauces, chutneys, and vegetables, it creates a unique blend of savory, crunchy, and tangy flavors.

Is shark meat the only option for Bake and Shark?

Traditionally, Bake and Shark is made with shark meat, but in some variations or regions, other types of fish like kingfish, catfish or mahi-mahi might be used as alternatives.

What are common toppings for Bake and Shark?

Toppings can vary widely but often include shredded lettuce, tomatoes, pineapples, cucumbers, tamarind or mango chutney, various pepper sauces, garlic sauce, and sometimes coleslaw.

What are some alternative toppings for a unique twist?

Get creative with your toppings! Consider options like pineapple mango salsa, mango chutney, red onion chutney for a flavorful twist.

Where did Bake and Shark originate?

It originated in Trinidad and Tobago, particularly along the coastal areas, where shark meat was plentiful and a staple part of the diet.

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Author: Classic Bakes Editorial Team
Average: 5 (27 votes)
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins


For Bake
For Shark


Combine all dry ingredients, leaving a bit of flour separate.

A glass bowl with flour inside

Add water slowly and mix till the dough forms and knead well.

Water being added to a glass bowl of dry ingredients

Leave the dough to rest for 20 minutes.

a bowl with a loose ball of dough

Wash the fish with lime and then drain properly and place in a bowl.

A bowl with white fish being rinsed with lime juice

Add chives, garlic, culantro, onion, thyme, pimento, salt and black pepper.

Bowl containing fish seasoning and herbs

Let the fish marinate for 5-10 minutes. Go back to the bake.

Fish marinating in a bowl

Place pot on the stove using low heat with oil for deep-frying.

Overview of a pot of oil being heated on a stovetop

Once the dough has risen, make balls about 4 inches in diameter. At this stage, use the extra flour to help form the balls.

Four pieces of cut dough on a floured countertop

Use a rolling pin to flatten the balls to about 1/3 inch thick. Use extra flour if needed.

Dough being rolled out with a rolling pin on a countertop

Fry the dough on both sides until golden brown.

Dough frying in a pot of oil

Crack egg in a bowl and mix well. Place the flour in another bowl.

Arial view of a bowl of marinated fish next to a bowl of flour and a bowl of beaten eggs

Dip each piece of shark into a bowl with egg.

Overview of fish being dipped into a bowl of beaten eggs

Then place it into the flour, making sure to fully coat it.

Sideview of a fish being coated in a bowl of flour

Fry until golden brown.

Fish being fried in a pot of oil

Drain the fried fish. Partly slice open one of the fried bake and place the fried fish inside it.

Bun being cut with a knife in half on a plate

Add the following optional salad toppings: lettuce, tomatoes, ketchupsliced pineapple and shredded cabbage.

Sideview of bake and shark being assembled on a plate

Add the following optional condiments: pepper saucetamarind saucegarlic saucemustardchadon beni saucepepper sauce, and cucumber chutney

Side view of a plate with bake and shark
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Member for

1 year 9 months
First Name
Last Name
Jennifer Dodd

Thanks for you comment Suim, we recommend using pepper sauce, tamarind sauce, garlic sauce, mustard, chadon beni sauce and cucumber chutney. The links to all these yummy recipes are in step number 17. Thank you for reading and stay posted for more content coming soon.

Permalink 10 Sep 2023

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