NorCal Kayak Anglers
General => General Talk => Topic started by: TomB on October 28, 2005, 06:37:21 PM
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I have never known all the species of shark as it relates to how good they are to eat. I do know how good thresher is but the others are a mystery.
I am sure that some are just good for fertilizing the garden. There must be several of you guys that know all about this as there are so many good cooks and fishermen in the group.
EX-KMA628 - TomB
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One of the main tricks to tasty shark is bleeding the heck out of them. Sharks have urea (aka ammonia, aka pee) in their blood and if you don't bleed them, they taste funky. Well bled, they can be really delicious. The best (and messy) way to bleed them is to cut off the tail in the middle of the peduncle. This cuts the caudal artery and the bleed like crazy. With a thrashing shark it can also have you looking like a character in a Carrie movie, so use your judgment. I ate a LOT of leopards in college (free protein) and they were pretty damn tasty.
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I've eaten Soupfin and 7-gill... both are very good with Soupfin being best in my opinion. Nice and firm and mild if properly bled.
Erik
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I have an agreement with sharks - I don't eat them and they don't eat me. :salut:
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I am sure that some are just good for fertilizing the garden.
EX-KMA628 - TomB
Or releasing...
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Good Point Malibu-two,
The comment about the garden was just a way of showing what quality table fare some might be.
I have caught a few blues in the past but released them. And also a nice sized thresher years ago but the deck hand liberated him.
EX-KMA-628- TomB
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I took a leopard and stuck him in my garden when I planted everything, i could tell the difference in the plants near the shark and away from it. But ive never eaten one.
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Over the years I have found that if bled and marinated this is the order of "eatabilaty", best to worst...
#1 is MAKO
#2 is Thresher
#3 is 7-gill
#4 is soupfin
#5 is leopard
#6 is dogfish (sand sharks, Spiney dogfish, and smoothhounds)
#13 is Blue sharks
The best preperations were as Jerky... marinated and grilled... salted, dried and reconstituted(cooked) in some kind of magic Thai chili coconut milk sauce,... and made into fish balls (cooked, mixed with spices, rolled up and frozen, then cooked in a hot pot a la vietnamese LAO).
My research was back in the days of hunger and nowadays the best sharks are the ones who get released after an epic battle!
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My research was back in the days of hunger and nowadays the best sharks are the ones who get released after an epic battle!
Right on...
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when i was a starving student i ate a lot of leopard sharks, and i enjoyed them. now however i cannot stand the smell of them, bitter like snake. if i catch a 7-gill, and i have enough ice on the boat, i will gut it, rinse it and ice it immediately, then bbq it as soon as i get home. i find their flesh exotic and delicious.
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Another thing to keep in mind is that if the shark already smells "funky" when you catch it then there's a good chance the meat will still have remnants of that taste/smell even after bleeding.
Leopard shark is pretty good, but like others in this thread I release all sharks I catch.
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I have an agreement with sharks - I don't eat them and they don't eat me. :salut:
Rich, I think it's time for you to start eating them buddy :smt001
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Bumping an 11 year old thread, that's one hell of a memory cdm.
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Bumping an 11 year old thread, that's one hell of a memory cdm.
Eric made me do it. :smt001
http://www.norcalkayakanglers.com/index.php?topic=75678.msg863867;topicseen#new
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Yep, the credit/blame goes to AK! :smt002 I liked reading the old thread.
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I liked reading the old thread.
I read old threads a lot. Probably more than anyone else judging by the forum statistics page. Many of them are missing the original pictures but dang it, there is some really great stuff.
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I liked reading the old thread.
I read old threads a lot. Probably more than anyone else judging by the forum statistics page. Many of them are missing the original pictures but dang it, there is some really great stuff.
+1. I use the Search feature often to find all sorts of useful information. There is literally years and years of useful info to be found in the NCKA archives, everything from tackle tips to old fishing reports.
As to the shark thing, I've only had three kinds: thresher, leopard, and spiny dogfish. Thresher is by far my favorite of the three, and is arguably one of my favorite fish to eat. Leopard shark is pretty good. And spiny dogfish can be surprisingly good too. In addition to bleeding and cutting away any dark meat, I will soak the latter two sharks in whole milk in the fridge overnight to draw out any lingering "off" taste. This ensures that you'll get a quality product. If you forego the soaking, you run the risk of cooking up an inferior product if you didn't get all the blood out of the shark.
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I've even tried brown smooth hound. One day I couldn't keep'em off the hook so I kept a couple big ones. Not much meat by the time you fillet, skin and get rid of the red meat. Did the whole milk thing then smoked. Turned out as good as any white fish. Only did it once tho. Even for and old man like me the mercury content of bay caught sharks makes me cautious. Definitely more fun to catch than eat.
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I'd only consider keeping thresher, mako, soupfin, and leopard sharks.
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Who is TomB?
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There's a leopard ceviche recipe in The Seaforager's Guide.
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Mako, thresher, leopard. Leopards broiled up make good fish tacos :smt007