>>1277098Shark in general you only want to take the meat from its back. They piss through their skin and the belly meat is very susceptible to tasting like ammonia. If you are planning on keeping shark you’ll want to immediately cut its head off. Chances are it’s gonna start pissing anyway but that’s ok. After you cut the head off you can get to work gutting it and cleaning out the organs. Then wash the carcass in the sea water and keep it on ice until you get home. When you go to harvest you’ll be able to feel he difference between the belly meat and back meat where it starts to get thicker. The skin itself peels off like packing tape that’s super adhesive but you’ll get really nice meat. It’s also the only fish I’ve ever prepared where after 4 hours of being headless and gutless it still tried to swim. Even the meat was twitching in pic related like a muscle cramp. Bigger sharks you can get steaks from. Sometimes I’ll buy steel line and catch big dusky sharks from the coastline. Also shark doesn’t keep long, if it even has a slight hint of ammonia just trash it. Oh and it tastes super clean if done right.
