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12-02-2017, 05:16 PM | #1 |
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Join Date: Apr 2015
Location: SD County
Posts: 360
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12-02-2017, 05:30 PM | #2 | |
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Join Date: Aug 2012
Posts: 1,823
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Quote:
theres no way in hell thats true
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"Beware the lollipop of mediocrity; lick it once and you’ll suck forever." — Brian Wilson |
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12-02-2017, 07:45 PM | #3 |
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Join Date: Apr 2015
Location: SD County
Posts: 360
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Why?
I read it on the internet....it must be true;-) But, is there a reason you think it might not be? I caught and ate a dogfish shark couple of months ago and it was good but the meat was kinda soft before cooking. This sevengill is nice firm meat. |
12-02-2017, 07:55 PM | #4 | |
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Join Date: Aug 2012
Posts: 1,823
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Quote:
We have an abundance of them locally and have you ever seen them at the fish market? They piss through their skin so unless you're a seasoned shark eater, there are a lot of steps you'll have to go through to make it palatable. Sent from my iPhone using Tapatalk
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"Beware the lollipop of mediocrity; lick it once and you’ll suck forever." — Brian Wilson |
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12-03-2017, 04:42 AM | #5 |
Sea Hunter
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Try a beer.....
Bladder oops... I mean beer batter.....must be part tigershark.....
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Duke Mitchell Last edited by MITCHELL; 12-04-2017 at 04:58 AM. |
12-04-2017, 04:47 AM | #6 |
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Join Date: Nov 2010
Location: El Cajon
Posts: 512
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On some of the NorCal boards they seem like popular table fare.
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12-04-2017, 06:19 AM | #7 |
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Join Date: May 2016
Location: South OC
Posts: 120
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Soak the meat in Butter milk or Half and Half for 24 hours before cooking. Also, the biggest key to shark, is to field dress it RIGHT AWAY. And since this one was done minutes after catching, it should be good to go.
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12-08-2017, 02:52 PM | #8 |
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Join Date: Sep 2010
Location: South OC
Posts: 1,605
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So i'm still waiting on the how it tasted write up.
shark fin soup, steaks, poki, smoked? How did it taste? |
12-08-2017, 03:09 PM | #9 |
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Join Date: Apr 2015
Location: SD County
Posts: 360
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Patience
Initially I froze it because I had ling cod and sandy to eat, and to give me time to think. Today I have it soaking in brine for smoking tomorrow. My wife is making miso soup with the bones (cartilage). I’ll post on the smoked results. Jaws are cleaned and dried, fins are drying for possible future soup.
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12-09-2017, 11:00 AM | #10 | |
Senior Member
Join Date: Apr 2015
Location: SD County
Posts: 360
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Quote:
Finished smoking the sevengill. Tastes great! I was going to see how it turned out before deciding whether to keep sharks in the future. This will be great appetizers with crackers cream cheese and green onions for the holidays! Sent from my iPhone using Tapatalk |
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