Anybody got any good recipes for Sharks. We caught so many last time down, just wondering if they’re worth keeping? Thanks in advance, Scott
if I catch a big bonnethead and gut hook it, I’ll filet the steaks off and do nuggets in the fryer.
soak in milk first, then batter and let it fry.
Every piece of tail you turn down is a piece of tail you didn’t get.
xHCFKx
haha Rap beat me to it. saturday, we had half a bonnethead as he described. the other half soaked in milk, then in italian dressing, then on the grill. fed 6 peeps.
important to bleed them (without completely severing head or tail, as they must be landed whole), then ice them quickly. urea tastes like piss, as someone else pointed out recently… because it is.
one that got to swim away… hopefully she’ll have those babies this fall, since bonnets are getting pretty popular around here now:
Ditto Rapchizzle, nuggets deep fried!
Gutt em while still alive, wash em in the water, and put em on ice quick. I used to keep almost all I caught until all the regulation changes. If you let them die without bleeding them they don’t taste too good.
Thanks for the info. guys. If we’re lucky enough to catch a Bonnett next trip, I’ll let you know how it turned out. Thanks, Scott
Thanks for all this guys, I tried eating one that I didn’t gut or ice down quickly and it was not a good fish fry. I’ll have to give all this a try next time.
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There are VERY VERY few fish or any animal that doesn’t benefit from being bled. If you ate chicken, beef or pork that wasn’t you wouldn’t eat much of it.
I tried this tonight with some fresh bonnet heads Jazzed, Mr. Phil, and myself caught yesterday at the North Edisto. The marinade was as follows:
Ingredients:
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 1/2 cup orange juice
• 1/4 cup chopped fresh parsley
• 2 tablespoon lemon juice
• 2 cloves garlic, minced
• 1/3 tablespoon ground pepper
• ¼ cup olive oil
Preparation:
Combine soy sauce, orange juice, ketchup, chopped parsley, lemon juice, pepper, olive oil, and minced garlic. Place fish in a gallon zip lock bag and pour marinade over them. Marinate in refrigerator for 2 hours. Remove fish from marinade. Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork.
The tomatoes were home grown, drizzled with EVOO, salt and peppered, sprinkled with goat cheese and chopped basil. It went down pretty good!
Long Enuff
WOW! that is one good looking dish. isn’t it amazing how red the tomatoes that we get out of our gardens are compared to the old store bought ones? I just had a delicious BLT and now want a piece of that shark. LOL LOL
nice job and i’ll bet they were delicious.
Man, I can almost smell those filets from here! Looks great, and thanks for the recipe. I’ll surely give it a try. Seeya, Scott
no doubt, I may have to keep the next shark I get. Any preference on which species taste better?
RW