Thresher shark processing help

[CardShark]

Originally Posted by TJones

On the serious note, he was done fighting within 10 min and he just hunkered down. I replaced the treble on the jig with a massive single hook that went through and through on his lower jaw. No way in hell was I wanting to get B slapped trying to pry out my jig with pliers. Of course cutting the line would be a good option, but I was worried he was too green. Granted, he at surface in about 10 min. There was a lot of superficial damage to his face from jig smashing into his grill. Is it possible that I was drawing his mouth closed and it suffocated him? Well, this is my first harvested, not my first caught. Hopefully, my last harvested. Free pick up in Burbank, if anyone is interested. Neighbors will take some. I decapitated him immediately after gaffing. Severed the tail off to bleed out both ends. Hopefully to reduce the urination and gamey taste.

I'd like to try it out. I'm just 10-15 mins north of you in Mission Hills. Sent you a PM with my contact info.

[summers in kuwait]

If properly harvested, Thresher is amazing meat and the belly might be some of the best meat the ocean offers. I was speaking with Yanni about this subject years ago and he said its one of his favorites! Steaks are amazing, you can also cube and grill.

I served a part of 20-30 people with some of my thresher. I made sliders with Hawaiian sweet bread, a chipotle aioli and slaw. I informed everyone ahead of time that it was shark. People were amazed by the flavor and said it was some of the best seafood they had ever had!

Here is a little recap from my thresher catch in 2017.


Cheers,
Todd

[FoodGeekFish]

Originally Posted by summers in kuwait

If properly harvested, Thresher is amazing meat and the belly might be some of the best meat the ocean offers.

Todd - how do you define "properly harvested"? Bled and gutted on the water? Bled only? Time between catch and putting on ice?

[summers in kuwait]

Originally Posted by FoodGeekFish

Todd - how do you define "properly harvested"? Bled and gutted on the water? Bled only? Time between catch and putting on ice?

Correct.

If possible, I always do the following on the water.

Dispatch
Gil
Bleed
Gut
Ice asap

These steps will greatly help with meat quality for all species. But some species will be more crucial. IE Bonito.

Cheers!

[Oolie]

The meat seems perfect.
I can't wait!

[TJones]

Originally Posted by CardShark

I'd like to try it out. I'm just 10-15 mins north of you in Mission Hills. Sent you a PM with my contact info.

Just saw this message. I will reply. Fish has been packed in ice and I will start to steak it out today.

[TJones]

I have used the utmost care which is my standard practice. Decapitated immediately upon gaffing. Back end severed off. Gutted and rinsed on water so I don't have a mess at home. Catch was taken early in morning with overcast sky's. Stored in hull of PA while heading in. Placed into a large cooler and drove to nearest place for 10 bags of ice. Im looking forward to this.