|
It's actually more impressive to me that he didn't cut you off during the jumps. Seems like they manage to get free by taking to the air a lot of the time. I think the transition in and out of water, and slack on the line, puts crazy shearing stresses on your line and knots, and they tend to snap.
They are good to eat, but a good chunk of work. If you get one, easiest thing to do is just cut it into thick steaks. Make sure you have a sharpening stone handy because shark skin will dull your knife FAST.
|