Thresher
 

Recently, I hooked and could have landed a fairly large thresher, we’re assuming it was close to if not over 100lbs. Because I didn’t know much about dressing these types of fish right after they are caught I chose to release it. So…………………..if/when it happens again what are the steps to getting these things dressed so that the meat does not spoil.

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bleed, cut belly, gut it immediately

Be careful even when the blood is drain, the shark can still end up tail whipping you. Only when the gut is fully remove will the shark fully stop moving.

You're a genius

Yani's


http://www.bigwatersedge.com/bwevb/s...ad.php?t=19643

I think I found my answer


http://www.sportfishermen.com/board/...ing-21931.html


Dave, I had a fish cleaning business in Cape May for 4 years. We have cleaned mako's up to 640lbs and threshers up to 400lbs. Most fish we cleaned were in the 100 to 300lb range. Bleeding sharks from what I 've seen is not a common practice. But I believe all fish should be bled and I bleed everything I intend to keep for the table. Bleeding releases acid buildup and helps the cooling process. Safety when bleeding sharks is of upmost concern, most fish are bled by cutting the throat latch and piercing the artery and heart with a sharp cut behind the pec fin. With sharks this puts you in close proximity with the business end. I bleed my sharks in the water after they have been secured fly gaffed and tail roped. i take a straight gaff and rake the gills by inserting the gaff into the gill slits. I do this several times to each side. Icing sharks can be difficult due to size and cooler space. I recomend using an insulated fish bag but be sure to cover up the sharks head with a five gallon bucket so it does not tear the inside of the bag with its teeth. Sharks use up alot of ice, because they retain quite a bit of heat. So if you should bring lots of ice.
Cleaning sharks is pretty simple, remove all fins except the tail. remove the head by cutting from the top of the head coming down behind the gills. Do not cut into any of the entrails if you can help it. Take a short sharp knife and cut around the anal vent. Now pull the head and gently slice around the inside of the stomach cavity to release the innards. Now you can slice the fish in half by coming down the back from the head area to the tail. Run the knife right along side of the spine column. Now you have two halves, you can slice steaks directly from the halvesw or you can split the halves down the blood line and cut steaks from that. i hope this wasn't to confussing. Thanks Tim Hand

Ps on a side note truly large sharks are best cleaned while hanging. The 640 was hung from a fork lift and the big thresher was done from a gin pole and hoist.<!-- google_ad_section_end -->

It's growing.....growing....and growing.....

That is exactly what I said, just with out all the details...:rolleyes:

Jeorge.... you need to buy a forklift now...:cool:

George,

Threshers are super eating. I try and harvest one a year.

Dealing with the tail is the dangerous part. So I try and fight the
fish until it is exhausted. I do this two ways: Bring it to the kayak
and bang on it with the paddle or gaff to get it to run again, over and
over again. Then I start the bleed-out process.

If mouth hooked, I go for the gills by simply stabbing at the gills and allowing the fish to continue to swim while bleeding out.

Or, if the fish is tail hooked, then I stab the main artery at the base of the tail. Allowing it to bleed out and continue to fight.

You need a long knife. And always use at least 100lb test mono for your leader. This allows you to handle the fish and never use wire since you can lose toes and fingers easily.

By the way, a thresher's belly is the best seafood you'll ever eat, period.

http://vimeo.com/75171718

http://www.bigwatersedge.com/bwegall...0/bigshark.jpg

Yani,

Thank you for the info.

When you say stab at the base of the tail, are you cutting at the "V" or along the base of the tail where it meets the body?
In your video it looks like you are cutting at the "V."

Mike

OH MY GOD YOU'RE FAT!!

Bwana,

Believe me buddy, there's no time to make any kind of
fancy cut when dealing with a green thresher. Just stab
till the blood starts to flow.

Driftwood, I'll deal with you later...

Let me know when you catch that driftwood character...save the head it'll make good soup...but you know that already...:eek:

I'm going to align myself with YakJoe. Together we will have ultimate firepower!

yakjoe and driftwood are now friends.

"The enemy of my enemy is my friend"

http://aqwwiki.wdfiles.com/local--fi...atlingGuns.png

You swore to me you wouldn't touch that
crack pipe again. Yakjoe? How in the hell...

Firepower!
 

That's my homie right there!

Uuuuuuuuuuuhm is that a tuna tower ??? Bahha