Those folks eat the sharks they harvested?
You’ll need three, or four, sharp filet knives, and a gas mask, to clean a Bonnet Head.
But, they do make for fine table fare!
Captain Fritz suggested marinating them in oil, and vinegar, salad dressing.
Or, marinating in teriyaki salad dressing.
We tried both, and were surprised how delicious the fish is.
Battered and fried is great, too!
ceasar salad dressing is my preferred marinade for shark
Bleed, gut, ice immediately
Fillet/steak
Milk soak 1 day, change, soak another day
Option 1: chunk, bread and fry
Option 2: Light Italian dressing for a day or two, grill like chicken
Pro tip: light dressing of any kind is preferred for the grilling scenario to reduce flareups