Thresher shark processing help

[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.

[TJones]

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]

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]

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.