Any shark eaters around here...
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Fishinfool
Member
Actually, yes. I have had fresh caught Mako, Blue, and Sand Shark. The only one I liked was the Mako. The other two, only because I caught them, and I always try everything I catch or shoot, at least once. I think Blue Shark are popular in shark fin soup.
Mako and Blue Shark shown below from some old fishing trips.
Larry
Mako and Blue Shark shown below from some old fishing trips.
Larry
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yes indeed. Because of it's large fins blue shark is a prey of "finners". I find this an unnecessary cruelty, they capture them, cut their fins off and throw them back in the water. Sharks go to the bottom without fins. And sharks can drown.
LoboGunLeather
US Veteran
We ate gray and nurse sharks in Vietnam while I was assigned at Marble Mountain Airfield, right on the South China Sea (near Da Nang) with an inlet surrounded by a coral reef. At low tide whatever was still in the inlet was trapped there, so fishing was usually productive.
Sharks were usually in the 4 to 6 foot range. M60 machinegun (7.62NATO) made short work of them. Schooling fish responded well to hand grenades dropped near the reef, but we had to be careful not to blow the reef out from under our feet in the process of "fishing".
A nice 5 or 6 foot shark produced over 100 lbs. of shark steaks, which were prepared on improvised charcoal grills (55-gal. barrels cut in half with a piece of perforated steel plate (PSP) laid over the top, a coffee can of melted butter applied lavishly.
We also purchased rock lobsters from Vietnamese fishermen at the piers in Da Nang. Usually about 600 piasters per bushel (about $2 and change). Small, no claws to speak of, but the tails were excellent when grilled with butter.
Lots of great cookouts on the beach, between rockets, mortars, and sniper fire on occasion.
Years later I was able to spear a 6.5 foot hammerhead shark in the Pacific Ocean just off Mazatlán, Sinaloa, Mexico. The hotel kitchen staff took care of the rest, feeding 30 or 40 people quite nicely. Charcoal grills again, with lots of lime juice and fresh vegetables. Delicious! (Pass me another beer, please). In these later years I understand that Mazatlán is experiencing cartel violence that might remind me of my Vietnam days.
I have also taken smaller sharks while fishing in the Gulf of Mexico.
All have been excellent eating. Dense white flesh with a delicate flavor, very little "fishy" odor. I'm sure there are other ways to prepare shark, but all I have experienced have been cut into "steaks" and grilled over charcoal with butter, maybe a little garlic and lime if available. Salsa, chile pequi, and cilantro are good additions that I learned in Mexico.
Sharks were usually in the 4 to 6 foot range. M60 machinegun (7.62NATO) made short work of them. Schooling fish responded well to hand grenades dropped near the reef, but we had to be careful not to blow the reef out from under our feet in the process of "fishing".
A nice 5 or 6 foot shark produced over 100 lbs. of shark steaks, which were prepared on improvised charcoal grills (55-gal. barrels cut in half with a piece of perforated steel plate (PSP) laid over the top, a coffee can of melted butter applied lavishly.
We also purchased rock lobsters from Vietnamese fishermen at the piers in Da Nang. Usually about 600 piasters per bushel (about $2 and change). Small, no claws to speak of, but the tails were excellent when grilled with butter.
Lots of great cookouts on the beach, between rockets, mortars, and sniper fire on occasion.
Years later I was able to spear a 6.5 foot hammerhead shark in the Pacific Ocean just off Mazatlán, Sinaloa, Mexico. The hotel kitchen staff took care of the rest, feeding 30 or 40 people quite nicely. Charcoal grills again, with lots of lime juice and fresh vegetables. Delicious! (Pass me another beer, please). In these later years I understand that Mazatlán is experiencing cartel violence that might remind me of my Vietnam days.
I have also taken smaller sharks while fishing in the Gulf of Mexico.
All have been excellent eating. Dense white flesh with a delicate flavor, very little "fishy" odor. I'm sure there are other ways to prepare shark, but all I have experienced have been cut into "steaks" and grilled over charcoal with butter, maybe a little garlic and lime if available. Salsa, chile pequi, and cilantro are good additions that I learned in Mexico.
Not too many sharks in the Great Lakes or Susquehanna River.
I've always been told that most of the scallops we get around here are actually shark meat. Not sure but if they are, bravo!!
vonn
US Veteran
Caught a few fishing in the surf at Galveston but never eaten them, usually some Vietnamese fishermen who were very happy to have them were nearby and they took them. I almost exclusively practice catch and release when fishing.
Lady Smith
Member
I only ate one time when I was a teen. I remember it smelled bad while cooking but it was tasty !
THE PILGRIM
Member
Yes! I have eaten shark.
But not in these parts.
Now in Flo-Rita, that's where it was.
But not in these parts.
Now in Flo-Rita, that's where it was.
Texas Star
US Veteran
Peter Benchley revealed that in, "Jaws"! The book was quite a bit better than the film, also good. But the book had added info and the bit about the shark "scallops" was one such part.
I've read that mako tastes like swordfish, but have never had it. I have eaten swordfish. No longer, as it has too much mercury, as with albacore tuna.
I've read that some shark meat needs to be drained and cleaned of uric acid. ??
My son speared a reef shark off of Guam and the natives helped him cook it in a fire pit on the beach. He said it was pretty good.
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vonn
US Veteran
Maybe you are missing something.
I will give it a try next time I catch one.
gunnails
Member
Many years ago I made a deal with the sharks, I won't eat them and they won't eat me.
It's worked out great so far.
It's worked out great so far.
Many unsportsmanlike idiots have put severe pressure on sharks, therefore Florida has these limits.
Sharks | Florida Fish and Wildlife Conservation Commission
Sharks | Florida Fish and Wildlife Conservation Commission
Big Cholla
Member
I SCUBA dived in Belize twice. Both times ate my share of shark. Never had a bad dish. By and large it was as good as really good swordfish.
I've never had shark but wouldn't mind trying it.
I had swordfish once and it was quite good.
I had swordfish once and it was quite good.
Caught several sand sharks and one blue shark many years ago in Canada. The best fishing trip of my life. Ling cod, black rock fish, red rock fish, crabs, clams, and oysters. Had not thought about that trip in a long time. Only ate shark once in a fancy restaurant, it was good.
Fishslayer
US Veteran, Absent Comrade
Our blue sharks in California aren't considered very desirable but mako, thresher, shovelnose and leopard sharks are all very good to eat.
We have a yearly gathering of leopards in La Jolla that always has me licking my chops but just doesn't seem sporting. I believe they are spawning so best to just leave 'em to their business.
We have a yearly gathering of leopards in La Jolla that always has me licking my chops but just doesn't seem sporting. I believe they are spawning so best to just leave 'em to their business.
Just a caution. It's not good to eat too much of it due to mercury.
Mercury is an accumulative toxin and every molecule of it that an organism takes in stays in their system because there is no biological process for eliminating it from the body.
All seafood has trace amounts of mercury, but large apex predators like sharks have higher concentrations than other seafood, due to the fact that they consume so many other smaller creatures that each contribute their own mercury content to the shark's accumulated load of mercury.
Mercury is an accumulative toxin and every molecule of it that an organism takes in stays in their system because there is no biological process for eliminating it from the body.
All seafood has trace amounts of mercury, but large apex predators like sharks have higher concentrations than other seafood, due to the fact that they consume so many other smaller creatures that each contribute their own mercury content to the shark's accumulated load of mercury.
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When I was fishing coastal waters we used to catch a shark species called Blacktip. As the name implies the tips of tail and fins were black. They were excellent eating up to about 3-4 feet long. After that they were usually strong flavored. They made nice steaks for the grill.
Steve W
Steve W
