First bull shark

[Blaster Bretty]

Caught my first ever bullie today, went about 65-70cm , I got some good sized fillets from the tail, do I just fry em up as if a fish fillet or is there a special way they need to be done, the shark was killed + gutted straight away if that is of any importance.

Bretty

[trueblue]

best to take the tail off and the head off straight away to limit the ammonia smell

[Blaster Bretty]

Yeah true blue! I had a fillet for lunch and mannnn!! very nice, not quite tailor or snapper but close i rekon.
Yeah I knew as soon as I had him on land I had to get the job done asap, funny thing was as I was filleting it at home I had to keep sharpening the knife, is this common?? does the knife get blunt quite fast when cutting up shark??

Bretty

[trueblue]

the skin is very abrasive

[iceknight]

i Always reckon to bleed them and not cut them for a few hours.. so the fleash is not green when cut...

just my thoughts and experience.

[sleepygreg]

shark should be ringed around the tail. and hung for a few hours, let the juices that contain the ammonia taste drain away. the same as bleeding tailor and other strong tasting fish. If you dont do that, then soak the fillets overnight in milk....that should get rid of the ammonia taste.

Greg

[Blaster Bretty]

Does ringing around the tail mean making a cut around the tail or to hang by the tail, also to bleed a shark wold you take the head clean off or cut it through the gills throat area, they have a very flat underneath area!

[trueblue]

I personally take the whole head and whole tail off straight away

[iceknight]

cut the tail. underside up and let it bleed alive. i dont cut there head off. rather let them die slow. (bleed much better)

and i personally dont ever cut it for a few hours after death

[Blaster Bretty]

Now because blokes on here are giving conflicting advice I have decided to treat them as if a normal tailor or really any fish for that matter, Bleed them, gut them and put on ice and filleted at home then I will scoot down the road to bethania boat ramp and heave all the carcases into the middle of the river, I think its a good idea to feed the fish population up this far to ensure a healthy river system, the last castnet fling I had at waterford resulted in a heap of large shrimp, flathead fingerling's, mullet, herring and even glass fish so it just goes to show that the logan is a lot healthier than some blokes think.

Bretty

[struktcha_man]

Hey Guys

How do you skin em and without touching the flesh?

who knows, I might have a taste of one, I have hooked a few with no trace but they snapp me off pretty quick once they see the shoreline.

cheers

[tailorboi99]

cut the tail. underside up and let it bleed alive. i dont cut there head off. rather let them die slow. (bleed much better)

and i personally dont ever cut it for a few hours after death

Why would you rather a fish to die a slow and painful death?

[LIVE_2_FiSH]

LOL, grow up kid.

[gaintsquid]

LOL, grow up kid.
bloody oath.

[disorderly]

LOL, grow up kid.

Its a fair question.


Why would you rather a fish to die a slow and painful death?

Yes I agree.....who really wants to watch a Sea Kitten suffer...::)

[Dirtysanchez]

I am interested in this - I'd like to score a bully and take him home for the BBQ, I dont care much for them but they are just sea creatures, so why be cruel to them?

Sea Pussy, where ??? :D

[legsy11]

do sharks give humans a careful,gentle,humane death or do they take a taste to bleed and prepare before eating?

[Apollo]

With regards to the skin dulling knife quickly, we had a demo by a charter operator on slicing up a 4' Northern Whaler. He commented on the abbrasiveness of the skin and used a technique where he made a cut, then turned his knife over and cut the skin from the inside out (ie he got the blade under the skin with the edge facing out and sliced along)

Hope this helps.

[sleepygreg]

When cutting up fish like sharks, larger tuna, and making that first cut on fish with tough scales (if you dont scale them first), it makes sense to get a sharpening steel and learn how to use it. Then when the edge gets dulled (which it will) a few swipes on the steel will have the edge back in seconds. Practice makes peerfect though....and it takes a lot of the frustration out of filleting fish. I also dont like stainless steel knives...great edge out of the box....but a real pain to get it back once its dulled. Much prefer carbon steel blades...and I treat them the same as I treat my reals...with tender loving care. (they DONT go out on the boat with me either....use cheaper knives for that).

Greg