Fishing Chit Chat Thread, How do you fillet up a shark?????? in Fishing Related; I may be getting ahead of myself here. Going out after some makos in the AM. I never caught a ...  | 
Jun-25-2005, 06:48 PM
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#1 | | No regrets!!!
Name: Ralph Age: 33 Vessel: 23 1/2 IMP Location: San Bernardino Job:Mortgage Loan Officer
Posts: 100
| How do you fillet up a shark??????
I may be getting ahead of myself here. Going out after some makos in the AM. I never caught a shark that I wanted to keep and eat so I have no clue on how to properly fillet one up so I can get the most out of it. Any help would be greatly appreciated.  | 
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Jun-25-2005, 07:02 PM
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#2 | | me vale verga
Name: Manuel Frias Age: 46 Vessel: 1851 Striper WA Squid Vicious Location: So Cal Job:underground pipeline Bio: short , fat and drink to much
Posts: 3,012
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................kinda hard to fillet , i just steak it up and then trim off the belly meat , cut like 1" to1 1/2" steaks  you"ll see what to do after that
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..........you can't " Bar B Que " catch and release BITCH ! ! !
Manny ,
Squid Vicious
1851 Striper W A
................BLOODY MUTHA FUCKEN DECKS................
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Jun-25-2005, 07:38 PM
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#3 | | Pro Boat Scrubber
Name: Spooker Vessel: 24' Skipjack FB, 19.5' Glastron SE and a ScupperPro TW Location: Agua Hedionda Job:Putting the "i" in Realty and Keeping BD Moderators Honest.
Posts: 5,189
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Sharks are the easiest to steak-up.
Head-em, tail-em, and fin-em. Split down the middle and start steaking-up. The bigger they are, the longer it takes. 
BTW: That belly meat should be set aside for the family on the Q.
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Jun-25-2005, 08:02 PM
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#4 | | Damn Bats !
Name: Karl Age: 45 Vessel: Which one ? Location: PQ Job:N/A Bio: Certified Lesbian , Starting off with some licking followed by the shocker, throw in a donkey punch and finish with a filthy sanchez
Posts: 14,546
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Just rember , an 80 # mako yeilds a grip of steaks , and thier mouth can leave a serious mark if you're not careful. good luck and be safe  | |
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Jun-25-2005, 08:21 PM
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#5 | | Dancing pickle guy
Name: doh !! Age: 45 Vessel: it sunk Location: gardengrove Job:Trouble maker Bio: need to fish in excess
Posts: 2,435
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use a big knife !!!!!
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Jun-30-2005, 08:53 PM
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#6 | | No regrets!!!
Name: Ralph Age: 33 Vessel: 23 1/2 IMP Location: San Bernardino Job:Mortgage Loan Officer
Posts: 100
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SWEET!!! Thanks guys. ><))))> | |
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Jun-30-2005, 09:16 PM
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#7 | | Banned
Name: Jason Age: 34 Vessel: Worldcat 270EC Location: Encinitas, CA USA Job:Bloodydecks / Fishdope.com Bio: 2"
Posts: 12,833
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Make sure to gut them immediatly! Wait til they stop flopping around, Flip it over and slice ass to throat, pull out innards and stick them in the bait tank with the bait tank on  fresh chum and the innards won't spoil the meat.
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Jun-30-2005, 09:21 PM
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#8 | | Registered User
Name: Kevin Vessel: reel carnage Location: san diego Job:fish Bio: luv 2 fish
Posts: 1,655
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Also it you steak at sea I belive the regs state you must retain the fins untill your home??????? or I forget. I usually don't cut them untill home so I hope someone chimes in and corrects me either way.
Damn I can't find the regs, maybe they changed it so disregaurd what I said.
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Jun-30-2005, 10:30 PM
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#9 | | Banned
Name: Jason Age: 34 Vessel: Worldcat 270EC Location: Encinitas, CA USA Job:Bloodydecks / Fishdope.com Bio: 2"
Posts: 12,833
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I think it's keep the head and fins. Just steak it at home....
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Jun-30-2005, 10:33 PM
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#10 | | Corb, as seen on Ebay
Name: Derelict #3 the pimpish one Vessel: Party with Ceez, go to jail Location: 919PIMP Job:Sending love to the Derelicts & Applicators Bio: Derelict #3 for life
Posts: 6,536
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all you guys are screwd up,it's easy to clean a shark, just scrape off the scales and gut him. geez yall make shit hard
__________________ "without your dry white toast and without your 4 fried chickens, and without Matt Guitar Murphy"  | |
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Jun-30-2005, 10:51 PM
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#11 | | formerly "chuam"
Name: Marcus Age: 35 Vessel: Tuna Jihad toilet cleaner Location: Carlsbad Job:other Bio: I wish I had gills
Posts: 4,743
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Most important thing: DON'T forget to bleed the shark!!!!! Not doing this will spoil the meat. Definitely gill and gut out there. Once gutted put it in the kill bag if you have it. Get a nice slurry of lots of ice and a bucket or two of salt water to start a nice cold brine. If you don't have a kill bag fill the body cavity with bagged ice and put more bagged ice around the body. We had a thresher a couple of years ago we didn't bleed right away and didn't get it on ice (we were in an 18' center console and weren't expecting to catch one) until we got back to the dock. The meat wasn't that good and I didn't see why people were raving about it. Anopther buddy of mine got one a few weeks later and took care of the fish right. The steaks were absolutely awesome. Learn from my mistake.
Marcus
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May your rods outnumber her shoes
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Jul-07-2005, 11:10 AM
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#12 | | But why is the RumGone???
Name: Nathen Krings Age: 32 Vessel: Yours. Location: San Carlos Job:purchasing and facilities
Posts: 81
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I would say the best way is too use a knife.
Just kidding stake the damn thing. its quick and easy. and they look great on the grill.
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Hey... were did my fish go????
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