plumbob Loc: New Windsor Maryland

Thanks G man. Other then fishy taste, do they have a distinct taste about them? Can't say i ever had shark meat.

Gordon Loc: Charleston South Carolina

Get the red out and they taste a little like cat fish.

Whitey Loc: Southeast ohio

Nice bunch of fish Gordon looks like Plan B worked out perfect. I've never ate shark but I heard it's pretty good if you know how to prepare it and cook it

Fish Dancer Loc: Guntersville, Alabama

Nice change of plans. Looks like y’all had a fun day. 👍

Flytier Loc: Wilmington Delaware

I'll have try cooking some up. I ate sand sharks once as shark McNuggets and it was pretty good.

plumbob Loc: New Windsor Maryland

Now that i could handle. Thanks for the info.

Graveytrain50 Loc: DFW Area Texas

great job Gordon. Thank you for sharing.

Ronniejw Loc: West Point MS

Shark is good but need to bleed out, they have ammonia in their blood. A cut across behind the head or near the tail then hang to drain. They're easy to skin and as stated, remove the dark flesh just like any game fish.

dbed Loc: POMME DE TERRE LAKE MISSOURI

great pics and catching need to get all work done and go fishing

bric Loc: Helena, MT

Nice catch Gordon, congrats! I have same question about the shark ?

Able Man Loc: North Coast (Cleveland, Ohio)

I don't know if all the "jumping through firey hoops" to "hang'em & bleed'em" & all THAT is absolutely necessary... Skin those rascals YES.
I have butchered literally THOUSANDS of good eatin' sharks of various species and I think we "bled" one, ONCE... Didn't notice any difference on the plate. So, didn't bother "bleeding them" after that. (In fact, I'm pretty sure that I had put several hundred on ice, before anyone ever suggested bleeding them. The man who ran the fish house (wholesale/retail) never mentioned anything about "we oughta bleed'em"... Neither did we skin those that were sold (we DID "dress" them = off/ the head, off/the fins {which were dried & sold separately}, OUT/the guts, and off/the tail... Pack their bellies/ice if we weren't going straight to the hill.
For the ones we ate onboard, we'd treat'em exactly the same, except; when it came time to cook'em, we'd skin 'em right then, before cooking. Sometimes, if we had any energy left, we'd steak them (from the vent forward) & filet (from the vent "south") and some of THAT might probably get skinned right away.

Ronniejw Loc: West Point MS

When they are cleaned they bleed out anyway. Several times when we went to the fish market's if they hadn't been done right you could smell the ammonia, it ruined the taste as well.

Whitey Loc: Southeast ohio

Seems I've heard sharks urinate through their skin hence the ammonia smell. Seems skinning them and taken care of right away and putting on Ice would make a big difference.

Able Man Loc: North Coast (Cleveland, Ohio)

I guess it's "better safe than sorry" and go ahead on and bleed'em in the future! (I guess I've never really eaten one, more than a few hours since it was last swimming... THAT also might have something to do with "our not noticing a difference" between bled and not bled.)

Able Man Loc: North Coast (Cleveland, Ohio)

I also, have smelled that amonia... I'm thinking that if a man we're to soak the meat in saltwater ... Something was mentioned about that in "the dogfish cookbook".