how to dress larger blacktip??? steak um,filet’’'chunk it up’deal with the skin!!! any suggestions fry,grill ,broil
gw
[http://www.militaryappreciationday.org
Uh, I’m sure that’s a typo, you meant a 54" blacktip, right?
Capt. Larry Teuton
Cracker Built Custom Boats
“Ships are the nearest things to dreams that hands have ever made.” -Robert N. Rose
was thinking the same thing Larry
.
PROUD YANKEE
Oyster Baron
NMFS = No More Fishing Season
“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”
hey guys I didn’t mean to try and specify a size or species , just wanted to find best ways to prepare shark in general!!!
my bad.[:I][:I]
GW
[http://www.militaryappreciationday.org
When you see “Old Glory” waving in the breeze, know that it is the dying breaths of our fallen hero’s that makes it wave.
author unknown
Perhaps you meant to post, 40" fillets from a Blacktip:question:
NN
07, 23 Key West, Twin 115 Yammys
“Coastal Bound”
quote:
hey guys I didn't mean to try and specify a size or species , just wanted to find best ways to prepare shark in general!!!
Sorry, but when you said a 40" blacktip, we all assume you are asking about a 40" (size), blacktip shark (species). A blacktip has to be 54" TL to be legal, so I’d turn it loose and eat something else:wink:
Even if it was legal size, I’d still turn it loose and eat something else.
Capt. Larry Teuton
Cracker Built Custom Boats
“Ships are the nearest things to dreams that hands have ever made.” -Robert N. Rose
The Blacktip I’ve eaten was before the 54" limit. I gutted it, bled it, headed and tailed, put the chunk left on ice. At the house, skinned it, cut into about 1.5" steaks, marinaded in Italian dressing a couple of hours, some lemon-pepper, baked at 375* for 12 minutes, tasted just like chicken with a hint of fish.
The problem now-a-days is the 54"+ critter has to be landed ‘whole’. Not worth hauling that sucker around … 