Any shark eaters around here...

[CustomChevyGuy]

10+ years ago a buddy of mine landed a lemon shark while fishing from the beach on the east coast of FL. It was close to 6 ft long; I couldn't guess the weight. By the time we got it cleaned and cut, it filled the rest of his roommates deep freezer, their fridge/freezer, my fridge/freezer and a few other people took their fill of shark as well. We prepared it about any way you could think. Group conciseness said it was the best cooked the charcoal grill. It was quite a conversation piece as most people couldn't identify it by taste or look. Some people loved it and others weren't such big fans. I wish I had some pics of it hanging by the tail from the tree in his backyard, while he was cleaning it.

Can't say I've ever had it since.

 

[Texas Star]

10+ years ago a buddy of mine landed a lemon shark while fishing from the beach on the east coast of FL. It was close to 6 ft long; I couldn't guess the weight. By the time we got it cleaned and cut, it filled the rest of his roommates deep freezer, their fridge/freezer, my fridge/freezer and a few other people took their fill of shark as well. We prepared it about any way you could think. Group conciseness said it was the best cooked the charcoal grill. It was quite a conversation piece as most people couldn't identify it by taste or look. Some people loved it and others weren't such big fans. I wish I had some pics of it hanging by the tail from the tree in his backyard, while he was cleaning it.

Can't say I've ever had it since.

A famed female shark researcher, Dr. Eugenie Clarke, did some studies with lemon sharks.

I think she wrote, Lady With a Spear.

Lemon sharks get much larger than the one you saw and are among the known man-eaters

 

[Steve912]

My understanding is that, shortly after death, shark's skin excretes urine, which turns into ammonia and ruins the meat. The remedy? Skin a shark immediately after killing it.

When I started fishing salt, seemed like all I could catch was
sharks. Didn't care too much for the flavor, till I read a fishing
forum that said "gut em as soon as they're in the boat",
wash the blood out of the carcass, and ice em down.

The explanation was the urea in blood converts to ammonia
after death--the compounds are very similar, molecularly, but
the ammonia gives a less-pleasant taste to the meat.

Using that process improved the flavor considerably. The red
meat along skin is easy to trim off, later.

I can't imagine skinning a shark on the boat...takes away too
much fishin' time!