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