DP 09-23 report

[mtnbykr2]

Papa has a good 6 months worth of thresher right there....congrats

[addicted2sp33d]

That must have been an incredibly dramatic fight in the failing sunlight.

Thanks for sharing!

[Aaron&Julie]

Dave, congrats on the T. You're keeping us old-timers proud out there.

[PapaDave]

Thanks all, it was a heck of a catch... just a little teaser here...

[jorluivil]

Other than bleeding the fish when you catch it is there anything else that needs to be done before preparing the meat for the freezer or for cooking?

[PapaDave]

Originally Posted by jorluivil

Other than bleeding the fish when you catch it is there anything else that needs to be done before preparing the meat for the freezer or for cooking?

I like to leave the fish on, well, under ice for a day, it seems to make the job cleaner.

Before I start cutting, I will make some seal-a-meal bags ready for the fish. that way when I am done carving they can be sealed up in short order.

Make sure to scrub the outside of the fish, sharks generally have some film on thier skin that will get on the fillets/steaks if you don't. I will take out the internal organs first so that the stuff inside does not get onto the meat. After that I slice off the fins (would like to know how to make shark fin soup though), then it is just slice and dice, well, slice anyway. I try to make the thickness of the steaks line up with the joints of the back bone cartilage, makes slicing it an easy task. But when I miss I have a hack saw I keep just for getting through that. If I get all that right, I won't need to wash the meat off before packaging it. Then vaccum, seal and label.

[lowprofile]

Yep, ice it for a day or atleast overnight. Firms up the meat and insides and drains any residual blood.