Sharks

We've always bled then by cutting the artery just in front of the tail and towed them home backwards.  From what I've been told they basically urinate through their skin and this helps flush it out but getting water flowing in the "abrasive" direction.   Another good trick to soften and flavor shark meat is to soak it in butter milk (other types/% of milks work fine as well) for about 15-30minutes.   

I'm a big fan of Blue shark meat and try to get one every august when out hali fishing.

Mmmmmmm, Shark! The other white meat!

Until this year, sharks were irritants that tear up my gear while fishing for Tarpon. Then Mike, the new kayak fishing monster I created, took home a small Black tip and brought me a little loin the next day.  I soaked it in milk for a half hour or so, then pan-fried it with a little seasoning. It was freaking delicious! Think Swordfish.
 For breakfast I rolled it in panko, seasoning and fried it in a bit of oil, and actually over cooked it a bit (a MORTAL sin) and it was delicious again!
Can't wait to try it on the grill.

Now I find myself hunting for 3' to 4' Black tips and Tarpon are by-catch.

In my experience and what I have always been told...It is absolutely essential that you bleed a shark immediately in order to preserve the meat. Black tip is very good when caught, bled, and immediately cooked (I suppose it would be good if you froze it properly also but I have only eatin it freshly caught.)

Surprisingly stingray is also very good fried immediately after the catch.

In my experience and what I have always been told...It is absolutely essential that you bleed a shark immediately in order to preserve the meat. Black tip is very good when caught, bled, and immediately cooked (I suppose it would be good if you froze it properly also but I have only eatin it freshly caught.)

Surprisingly stingray is also very good fried immediately after the catch.

Well! Look who pops his head up! How's TX treating you?

Yeah, sharks have no kidneys, and lots of urea in their blood. That's why it's important to bleed immediately. I've had several varieties of shark that I've liked, when fresh and handled well.