I normally just toss any sharks caught back. But if i was going to keep one to eat, whats the best method for cleaning/bleeding one? I searched the forums for any previous info on this subject and didn’t see any. Also what would be considered a “good eating” sized shark?
Gut the shark in the boat and rinse thoroughly in salt water, do not cut off the head or tail they have to remain intack per DNR regulations.Ice it down good in a cooler or fish box. For bonnet heads three to three and half feet or less is a good size. If the shark is something other than a bonnnet head, check your regulations for the minimum legal length. There is no minimum on the bonnet head.
Long Enuff
you gotta bleed 'em good so the meat don’t get funky don’t ya?
RW