Ah, ok, homemade pork rinds!!! LOLOriginally Posted by Deep C
Yes I eat the belly meat. I cut the strips from the skin. Man are they tough. The flukes love em and you an go probably close to a dozen fish before having to change em...
Yeh Poon, that is one thing I'll miss on Fintage is the built in cutting board! The height was even adjustable (by cranking the trailer front) LOL
Thanks all. I have been sharking these two weekends and didn't want to kill anything i couldn't eat and my main concern was the thresar. Thank you everyone. Any hot spots for makos this weekend, i have been thinking of the 20 fathom fingers or elepahant trunk..
Where are you from/where you fishing?
If you're anywhere near Jersey, good luck finding "hot" spots this weekend LOL.....it'll be you and over 300 other boats
Makos and threshers are indeed good eating. We don't kill makos anymore, but our general rule of thumb out west is to take one big thresher per year and that's it. Vacuum sealers make them as good to eat a year later as they were the day we catch them. I like both, but prefer thresher.
My shark books have recipes in them, along with illustrated butchering instructions. Among those recipes are "veal" picata, parmesan and a couple of other "veal" recipes using thinly sliced belly meat instead of veal. Superb! Better than veal, as far as I'm concerned. The big rule on shark cookerly is, don't overcook them. You can always cook them more, but there is no way that you can cook them less.
We never kill blues. In fact, we rarely catch them because we troll a lot and they are a lousy troll fish and we bait and switch fish in our chum slicks in order to avoid them.
If a toad like some of you are talking about comes along, we sometimes bait them, often with a heavy fly rod.
Best in Big Game website & online store, www.fredarchersworldoffishing.com
thats for all the great info all.
dave
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