Shark preparation and cleaning

[Sweet Caroline]

I am fairly new to the shark fishing and wanted to get some info on proper care and cleaning. Should a shark be bled before the ride back to the dock? Does anyone know of a link or can you provide info on proper cleaning of sharks. I am focusing on mako's and threshers here.

[92 feet down]

http://www.daybreakfishing.com/CleaningSharks.htm

[Fish Biz]

Dave, I had a fish cleaning business in Cape May for 4 years. We have cleaned mako's up to 640lbs and threshers up to 400lbs. Most fish we cleaned were in the 100 to 300lb range. Bleeding sharks from what I 've seen is not a common practice. But I believe all fish should be bled and I bleed everything I intend to keep for the table. Bleeding releases acid buildup and helps the cooling process. Safety when bleeding sharks is of upmost concern, most fish are bled by cutting the throat latch and piercing the artery and heart with a sharp cut behind the pec fin. With sharks this puts you in close proximity with the business end. I bleed my sharks in the water after they have been secured fly gaffed and tail roped. i take a straight gaff and rake the gills by inserting the gaff into the gill slits. I do this several times to each side. Icing sharks can be difficult due to size and cooler space. I recomend using an insulated fish bag but be sure to cover up the sharks head with a five gallon bucket so it does not tear the inside of the bag with its teeth. Sharks use up alot of ice, because they retain quite a bit of heat. So if you should bring lots of ice.
Cleaning sharks is pretty simple, remove all fins except the tail. remove the head by cutting from the top of the head coming down behind the gills. Do not cut into any of the entrails if you can help it. Take a short sharp knife and cut around the anal vent. Now pull the head and gently slice around the inside of the stomach cavity to release the innards. Now you can slice the fish in half by coming down the back from the head area to the tail. Run the knife right along side of the spine column. Now you have two halves, you can slice steaks directly from the halvesw or you can split the halves down the blood line and cut steaks from that. i hope this wasn't to confussing. Thanks Tim Hand

Ps on a side note truly large sharks are best cleaned while hanging. The 640 was hung from a fork lift and the big thresher was done from a gin pole and hoist.

[Sweet Caroline]

Thanks Tate that is a help. Are you skinning the shark at all or does the skin stay on to help with grilling?

[Deep C]

A quick way I use is to keep them wet with a white sheet to the dock. There I lie them flat on their belly. I start at the head and make a cut behind the gills. I simply walk backward and lop off both loins. The loin is layed on the table. I cut steaks about an inch thick down to but not through the skin. Then I lay the blade flat against the skin and run it down the line. Off pops a pile of steaks. Repeat on other loin. Grilled kabob style, served on rice, and smothered in Bernaise sauce gets my nod...

[knot for shore]

a video of the operation would be nice.....

[Fish Biz]

Caroline, I leave the skin on, after cooking you can hook it with your fork and peel it off. i would love to do an instructional video, but first I need a shark than I need someone thats handy with a camera. Thanks Tim