Best tasting shark? - 2CoolFishing
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Old 07-25-2008, 10:39 AM
seattleman1969 seattleman1969 is offline
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flounder Best tasting shark?

Any opinions out there on the best tasting sharks of the Gulf? I've had thresher and mako from the Pacific that was pretty darn tasty any way you cook it!
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Old 07-25-2008, 12:04 PM
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Only shark I have ever eaten was a black tip. At first I thought it was gonna taste like **** becuase of the smell. We took care of the meat from the moment the shark was on the beach until it was frozen the took a few more steps once it was time to cook it and it was way better than I thought it would be.
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Old 07-25-2008, 12:05 PM
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I've only tried to eat 3 sharks. A 2' blacktip in the oven, that was decent, a 6'6" bull shark which had rubbery, awful meat, and a 4'9" blacktip on the grill that was very good. So my vote goes to blacktips-grilled.
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Old 07-25-2008, 12:08 PM
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blacktip grilled... anything under 5' and properly cared for

jc
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Old 07-25-2008, 12:42 PM
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I'm an Atlantic Sharpnose fan.Fresh-not frozen-GRILLED! W/all of them "Clean 'em before you catch 'em"
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Old 07-25-2008, 12:51 PM
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black tip. right when u catch it open the belly and gut it. and then cut the tail and bleed it for a little bit then steaks on the grill well be good
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Old 07-25-2008, 12:56 PM
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Mako is by far the best shark. A small blacktip or bull can be a good eat if you will take these steps:

1. Crank it in fast - less smell and less lactic acid in the muscle. If shark smells bad toss it back.
2. Cut tail off and cut gills to bleed and kill fish immediately while it is still alive. You can do this over the side of a boat safely with some practice, some help, a good knife and calm seas.
3. Cut off head and gut shark dump guts after shark has bled out.
4. Carefully cut out dark meat at base of gut cavity by cutting around it and lifting it out - this is the organ with most of the stink in it.
5. You are left with a cleaned shark minus head, tail, guts, blodd and stink - but with the skin still on. The skin has a most of the urea stink that is left in it. You can ice it now or proceed.
6. Spilt the fish along side the cartilage into two hunks running lengthwise. Run sharp knife to cut away skin. Trim meat of skin, cartilage and dark meat. Place in baggie and ice.
7. I like to soak meat in Italian dressing before grilling. After about 30 minutes and take it out coat it with a combination of olive oil and garlic with very light amount of Tony's and lemon Pepper
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Old 07-25-2008, 02:00 PM
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Small BT or sandbar. Of course a mako is going to be the best, but it's a rare delicacy.
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Old 07-25-2008, 02:18 PM
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Makos got that swordfish taste. Recently I've heard that nurse, believe it or not, are one of the best tasting sharks because of their shellfish diet. I'll stick to whiting taco's for the trouble I guess lol.
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Old 07-25-2008, 02:19 PM
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What Flakman said,
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