Clean a small shark. (Dead critter content)

fishshooter said:
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I showed him my Kephart, and told him he was next, but it didn't seem to impress him.

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I was thinking he wasn't impressed by your Kephart but when you skin his tail it might get his attention. :)
 
don't worry about the gator, but when the shark's brother finds out... :eek:

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Your posts make me hungry. Thanks for taking the time to do it! :cool:

Now, please show us how to skin a gator. ;)
 
One problem with cleaning all these fish, frogs and such in one place is it attracts other animals.
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So true. I have caught plenty of really good sized fish while other fisherman have been cleaning their catch.

Good looking catch btw. How big was the shark and what were you using for bait?
 
fishshooter, that is one of the most detailed and informative "tutorials" I have ever seen or read! Thank you. :thumbup: :)

I have "cleaned" my share of sharks... but never even thought about the split down the back and just peeling the skin off. :confused: :)

Do you "skin" the skate and ray wings too? What is your method for that??

I "blanch" them in boiling water like you can do to a tomato to skin it before canning. The skin just kinda peels away.

But after seeing this...you may well have a better way, and I'd be pleased to know it if you do. :thumbup: ;)

Whats your location if you don't mind me asking??

By the sun set picture you had I'd "guess" somewhere between Port St. Joe and Cedar Key, Florida??
"Guess" being the operative word. :D

Thanks again for posting this.... :)
 
Thanks for the tutorial, very interesting.

I have a question though. I remember seeing/hearing about people cutting the dorsal fin off of sharks (larger sharks) and it being sold to restaurants as a delicacy.

I cannot remember what kind of shark they where doing this to. but my question is: do you eat the dorsal fin or just toss it?

I looked and read the comments and didn't see anything about this, if i overlooked it, my apologies.
 
bcm said:
Thanks for the tutorial, very interesting.

I have a question though. I remember seeing/hearing about people cutting the dorsal fin off of sharks (larger sharks) and it being sold to restaurants as a delicacy.

I cannot remember what kind of shark they where doing this to. but my question is: do you eat the dorsal fin or just toss it?

I looked and read the comments and didn't see anything about this, if i overlooked it, my apologies.
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I toss them. The only thing I have heard of doing with them is making fin soup, like Miasma posted. I do know that when reading Florida laws concerning shark fishing, they make it very clear that "finning" will get you in big trouble. Evidently it is common practice elsewhere in the world to catch the shark, cut the fins off, and throw the fish back in the water. :mad:
 
teacher said:
fishshooter, that is one of the most detailed and informative "tutorials" I have ever seen or read! Thank you. :thumbup: :)

I have "cleaned" my share of sharks... but never even thought about the split down the back and just peeling the skin off. :confused: :)

Do you "skin" the skate and ray wings too? What is your method for that??

I "blanch" them in boiling water like you can do to a tomato to skin it before canning. The skin just kinda peels away.

But after seeing this...you may well have a better way, and I'd be pleased to know it if you do. :thumbup: ;)

Whats your location if you don't mind me asking??

By the sun set picture you had I'd "guess" somewhere between Port St. Joe and Cedar Key, Florida??
"Guess" being the operative word. :D

Thanks again for posting this.... :)
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Good eye! I'm very close to PSJ!. With the rays, I fillet the skin off while leaving a small part of the meat attached to the tip of the wing. Kinda hard to explain, sounds like another pictorial thread!
Making that slit down the back makes is SOOO easy to skin. I know a lot of folks cut steaks, and then trim the skin off. I prefer my method on the small ones. Probably because I'm used to skinning catfish.
 
Md 25v said:
That sounds awesome. The last thing I need is to have more abo projects on the backburner...
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Now I want to make one too.:thumbup: I wonder how long the toxins on the barb last and would they affect whatever you gig with it? I would think if you cleaned, washed and sunned them awhile, they would be O.K.? I got tagged in the side of the foot by a small stingray a few summers ago. Hurt like hell and put me out of commission the rest of the day. I bet you could use one as a improvised knife blade too. Not only was there a nice, deep hole, but it cut me pretty good coming out. Hmm. Maybe I can get a couple today, packing up right now to head out with a couple of buddies.
 
fishshooter said:
Good eye! I'm very close to PSJ!. With the rays, I fillet the skin off while leaving a small part of the meat attached to the tip of the wing. Kinda hard to explain, sounds like another pictorial thread!
Making that slit down the back makes is SOOO easy to skin. I know a lot of folks cut steaks, and then trim the skin off. I prefer my method on the small ones. Probably because I'm used to skinning catfish.
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Excellent....... :)

I think I know about what you ares saying on the ray wings.... but when you have time, another "tutorial" would be great on that too. :D

I cant wait to try your method on shark... it's got mine beat by a mile. :thumbup:

Thanks again........ :)
 
fishshooter said:
Now I want to make one too.:thumbup: I wonder how long the toxins on the barb last and would they affect whatever you gig with it? I would think if you cleaned, washed and sunned them awhile, they would be O.K.? I got tagged in the side of the foot by a small stingray a few summers ago. Hurt like hell and put me out of commission the rest of the day. I bet you could use one as a improvised knife blade too. Not only was there a nice, deep hole, but it cut me pretty good coming out. Hmm. Maybe I can get a couple today, packing up right now to head out with a couple of buddies.
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The "toxins" are enzymes that will be neutralized be boiling for just a a couple minutes.
 
Grat post! Ive been fishing my whole life but still unsure how to cut and clean some certain fish, one being shark. I was suprised at how easy it is and since they have no bone it make eating them that much easier. I live on the Central California Delta, which is much like Lousiana, and we have tons of different fish and even small sharks.
 
Very cool! I caught my first shark, which was also a blacktip, on vacation last week in the OBX (we stayed on the island of Ocracoke)...but I let mine go because it was only about 16 inches.
 
If you want a nice white barb....put them in bleach for a while and let it work on them. Then wash them off good and put in sun to dry. I have a big jar full of various sizes.. they look kinda cool. ;)
 
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