Quote:
Originally Posted by gasdad
When in season and allowed to keep some for the table I find shark very good eaten fresh. Never froze any meat. Cleaning is very important part of the process to insure good tasting meat. You clean them by using a sharp knife near the dorsal fin and head of the fish and continue toward the tail. Keep well away from the abdominal cavity of the fish. If you puncture the abd. cavity the meat will be ruined and will taste like urine. You're trying to essentially take the "tenderloin" of the fish by taking a select piece of meat along the backbone. That being said they are a fair amt of trouble to clean and I don't mess with them unless I have not caught any other fish for table fair that day.
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Shoot, maybe next time you hook one and dont want to keep it you should give me a ring. I will gladly bring that sucker home and clean'em. Never cleaned one myself, but would love to try one fresh.