Thresher shark processing help - Kayak Fishing Adventures on Big Water’s Edge

Hunters Pa · 06-23-2020, 07:25 PM

Steaks or cubes for kebab.

Have a stone nearby to keep sharpening your blade, that shark skin can really dull it fast if you are doing skin-on steaks.

TJones · 06-23-2020, 08:11 PM

Quote:

Originally Posted by Hunters Pa

Steaks or cubes for kebab.

Have a stone nearby to keep sharpening your blade, that shark skin can really dull it fast if you are doing skin-on steaks.

I saw videos on you tube and they were serving up these nice clean steak and loins.

Oolie · 06-23-2020, 11:29 PM

You don't need to remove the skin if steaking, you can score it before grilling, but if you do remove the skin, it makes a nice wasabi oroshi.

TJones · 06-25-2020, 08:53 AM

Quote:

Originally Posted by Oolie

You don't need to remove the skin if steaking, you can score it before grilling, but if you do remove the skin, it makes a nice wasabi oroshi.

Let me know if you get it. Thanks.

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06-23-2020, 07:25 PM	#1
Hunters Pa Senior Member Join Date: Jul 2006 Location: Fullerton Posts: 1,361	Steaks or cubes for kebab. Have a stone nearby to keep sharpening your blade, that shark skin can really dull it fast if you are doing skin-on steaks.