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|03-08-2010, 03:56 PM||#1|
Join Date: Jun 2009
Location: Fairhope, fish out of OB
Bleeding a shark
I've heard that if you bleed a black tip, it will taste better. How do you bleed a shark? How quickly does it have to be done?
|03-08-2010, 04:23 PM||#2|
Join Date: Apr 2008
Location: Gulf Breeze
RE: Bleeding a shark
It's true. As soon as you decide that you are going to keep the shark it should be bled. Especially while the heart rate is way up, get the heart to pump as much out as possible. I like to cut the tail a few inches ahead of the most narrow part like a hinge so that it doesn't disconnect but still all the way through the main vein, hang it over the side and let it bleed out. Then I like to gut it and cut it into steaks with an electric knife through the cartilige between the vertebrae about an inch thick. Freeze individual steaks.When it comes time to eatcut the meat from the cartilige into chunksmarinate in lemon/lime/orange juice then season with whatever you like I prefer a hot/chipoltle type seasoningand thengrill/smoke.
It's good stuff.
You might want to repost in a Q&A section as the hurricane info probably won't get much traffic.
|03-08-2010, 05:12 PM||#3|
Join Date: Oct 2007
Location: Innerarity Point, ICW, Pensacola, FL
RE: Bleeding a shark
the sharks chef and i caught off the dock were immediately killed, gutted, filleted (sp)on the the spot...mmmm...chicken tenders to search for a taste and deep fried...
and yes, might want to repost in the Q&A...
hope this helps...
"Above all, we must realize that no arsenal, or no weapon in the arsenals of the worked are so formidable as the will and moral and courage of free men and women. It is a weapon adversaries in today's world do not have". -Ronald Reagan, USA
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