Which sharks can you eat?
Moderators: bman, Chalk, Tom Keels
-
Dwayne Fisherman
- Posts: 15
- Joined: July 5th, 2006, 11:35 am
Which sharks can you eat?
I hear a lot about them peeing through their skin. Which are safe and what size??
I'm no shark expert, but we keep one or two a year and they eat well, so I'll share my experiences.
I think most, if not all, species are safe to eat.
Black tips are most commonly eaten.
I would prefer to keep one between 3-4' for table fare. This is large enough to get a good amount of meat (heads and tails are bigger than you probably realize), but not large enough to be too big to handle safely.
If you blead them, the amonia shouldn't be a problem. I recommend leaving a hook attached while you blead them (slice the belly). They almost always get re-excited, and I usually end up tossing them back into the water for a final good run (organless except for the brain--pretty crazy the first time you see it happen). After catching them the second time, throw them on ice until you get home and can clean them. You can steak or fillet.
Soak in ice-water until ready to cook. We usually soak in Italian dressing or garlic butter for the last half hour before grilling.
Good luck
I think most, if not all, species are safe to eat.
Black tips are most commonly eaten.
I would prefer to keep one between 3-4' for table fare. This is large enough to get a good amount of meat (heads and tails are bigger than you probably realize), but not large enough to be too big to handle safely.
If you blead them, the amonia shouldn't be a problem. I recommend leaving a hook attached while you blead them (slice the belly). They almost always get re-excited, and I usually end up tossing them back into the water for a final good run (organless except for the brain--pretty crazy the first time you see it happen). After catching them the second time, throw them on ice until you get home and can clean them. You can steak or fillet.
Soak in ice-water until ready to cook. We usually soak in Italian dressing or garlic butter for the last half hour before grilling.
Good luck
In the end we will conserve only what we love. We will love only what we understand. And we will understand only what we are taught.
-
Rich_Lather
- Posts: 17
- Joined: May 14th, 2006, 4:56 pm
- Location: Talllahassee
Soaking in milk for 30 minutes will make them taste like chicken.
I've not done the bleed, gut, hook and release. I'll have to try that next time. I usually slit the neck to the spine and tie the tail to the platform, letting it bleed out into the engine well.
I keep bonnet heads and black tips over 2'5" but less than 5'. Sharpnose* (I assume that's what they are) I usually let go cuz they smell bad..like swamp mud.
*sharpnose?
I've not done the bleed, gut, hook and release. I'll have to try that next time. I usually slit the neck to the spine and tie the tail to the platform, letting it bleed out into the engine well.
I keep bonnet heads and black tips over 2'5" but less than 5'. Sharpnose* (I assume that's what they are) I usually let go cuz they smell bad..like swamp mud.
*sharpnose?