Weird Question about leopard sharks...

Discussion in 'Surf, Piers, & Jetties' started by bigfishT, Oct 25, 2018.

  1. bigfishT

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    So I saw on the California fish and game website that you are able to take them if they are over 36 inches. I've heard of people eating them, I was just wondering if anyone has eaten them before? I'd feel bad taking a shark but I'm always open to try new things!


    Cheers!
    T
     
  2. Noms

    Noms Dirty taco maker
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    They taste good but you need to prep them right away. Bleed them and ice them asap. Haven't ate one in a about 5 years.
     
  3. bigfishT

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    by bleeding does that mean taking out the guts?
     
  4. Easy619

    Easy619 Tug Addict
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    More detailed than that.. Run a search for shark prep Werfless has posted a thorough shark prep rundown a few times before.
     
  5. Kam_Walsh98

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    Haven’t eaten one personally as I think they’re too beautiful to kill but might one of these days if I ever hook one off a pier and don’t have any option to land it other than gaffing. Heard lots of good things about their table quality when prepared right. As a rule of thumb, all sharks that you’re planning to eat should be immediately bled/spiked, gutted, and iced. Soaking the meat in milk for a few hours to overnight also helps to prevent ammonia taste in the meat. Most sharks are osmoconformers and have urea in their meat.
     
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  6. Chriwilson

    Chriwilson I'm your Huckleberry ...
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    It’s important to get the ammonia and urea out of their system as soon as practical, unless you prefer that kind of marinade...

    I haven’t caught shark, but I’ve eaten fresh Thresher - delish...
     
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  7. Noms

    Noms Dirty taco maker
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    Smoked thresher is awesome. A local market by my house smokes fish and they had some thresher once.
     
  8. Werfless

    Werfless The Coach ..RIP my friends
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    Cut the gills, girdle the tail. Soak the smiler in seawater for at least an hour or two. Hang for as long as you can, four hours or so is good. Icing will help with texture at this point. Steak the front and fillet the back. This has been my method for every shark I have killed for a very long time..
     
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  9. perch killer

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    Disgusting IMO
     
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  10. Tmaio123

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    I’ve read that the meat is similar to salmon
     
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  11. Werfless

    Werfless The Coach ..RIP my friends
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    Eh.. geofish cooked one I helped him prep.. told me his people enjoyed the hell out of it
     
  12. Tmaio123

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    I wouldn’t eat one because of the mercury content.
     
  13. Cyborgstarfish

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    I would fillet them while they are still moving. Soak meat in salt water. Cut off all red pieces.
     
  14. fishinfool811

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    Saw an episode of Bizarre Foods one time and they were in San Francisco Bay catching Leo and rays left and right. They were cleaning them, cooking them and eating them right on the spot. Both the Leo's and the rays. The entire crew on the boat was raving about how good both were.
     
  15. Ram-Rod

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    What kind of rays? I've seen some people keep big batrays. I wonder what they taste like, anyone tried?
     
  16. Troy

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    I’ve seen lots of people eat rays on those types of shows, usually they are smaller ones I call pankakes I’m sure there is a scientific name for them....

    Every time I’ve seen it they look really good.
     
  17. Kam_Walsh98

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    North Pacific Big Skates are excellent eating, especially when smaller. I’m sure most stingrays and even bat rays are good too when prepared properly.
     
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  18. Troy

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    Shore pounders catch and kill skate addition?
     
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  19. spicymayo

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    Shore pounders bat and shark bait and wait bbq
     
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  20. tjthegreat1

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    I've heard of knock off scallops being made out of tenderized Ray meat.
     
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