Bonnetheads...


Took my Daughter and one of her friends to Bull's Bay today. Got a few Crabs for bait from my brother in law's trap, then tried our luck. Never fished for them before, and we had a good time with them.
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They were pretty tasty fried. Planning to grill the next one we get.
Sounds like a lot of fun. Keep up the good work man!thumbsUp


Fishing Nerd

"No bar, no pinball machines, no bowling alleys, just pool... nothing else."

...well, some fishing too!
eaten plenty of bonnetheads, usually only take one or less a year now (partially because of my knowledge of their reproductive biology, but by no means are their numbers in trouble). my go-to is soaking well-trimmed fillets in milk for a day or two. two days and changing the milk in between takes care of pretty much all the smell (one day is usually good for those that are bled and iced appropriately). some day you should try a spiny dogfish- the meat is freaky white before cooking and there is absolutely no urea smell or taste, bled or not.

my favorite way to grill shark is to soak in light italian dressing for a day or two after the milk routine. I think the small amount of acid in the dressing firms the meat up a bit, i've had folks i cooked for (who were into their libations, of course) absolutely swear to me that they were eating chicken. the light version is just less oil, so it's less likely to cause flareups on the grill. if you have leftovers, make a pasta salad like you would with chicken, add mayo, bell and jalapeno peppers, cherry tomatoes, onion, salt, pepper, garlic powder, hash the meat up and stir in.

can't beat fried though, wife grew up calling them Shark McNuggets, kids now do too. thought hard about it before releasing one this morning that ate the live brown shrimp intended for the flounder who wasn't home.
eaten plenty of bonnetheads, usually only take one or less a year now (partially because of my knowledge of their reproductive biology, but by no means are their numbers in trouble). my go-to is soaking well-trimmed fillets in milk for a day or two. two days and changing the milk in between takes care of pretty much all the smell (one day is usually good for those that are bled and iced appropriately). some day you should try a spiny dogfish- the meat is freaky white before cooking and there is absolutely no urea smell or taste, bled or not.

my favorite way to grill shark is to soak in light italian dressing for a day or two after the milk routine. I think the small amount of acid in the dressing firms the meat up a bit, i've had folks i cooked for (who were into their libations, of course) absolutely swear to me that they were eating chicken. the light version is just less oil, so it's less likely to cause flareups on the grill. if you have leftovers, make a pasta salad like you would with chicken, add mayo, bell and jalapeno peppers, cherry tomatoes, onion, salt, pepper, garlic powder, hash the meat up and stir in.

can't beat fried though, wife grew up calling them Shark McNuggets, kids now do too. thought hard about it before releasing one this morning that ate the live brown shrimp intended for the flounder who wasn't home. Originally posted by barbawang


Hell, I don't even know which sharks you can keep anymore.
I'll try the dogfush since they usually are biting better than the bottom fush.

While we talking taking game...quick death is better on the meat than slow struggling. Lactic acid build up is hard to get rid of. For shark...the milk/buttermilk helps draw the urea out. I'll find out about the dogfush next time I'm out.
In you're opinion, why is there less urea in a dogfush...versus other sharks?


The ENTER-NET Fisherman
this man knows his physiology... choosing to deal in death can be such rigor.

wonder if there is anything to the pithing of a shark before/during the otherwise recommended treatment?

no idea why the urea isn't in the flesh of the Squalidae i have sampled. I've been told by very credible sources that it is the same with the Lamnidae (porbeagle, mako) too. i can ask those very same sources and get back.

 

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