We catch Bonehead Sharks over here, the bigger ones are good. Make sure to gut and bleed as soon as you catch it and get it in ice. I cut into chunks and fry in peanut oil, and serve with a side of grits...
I’ve eaten Atlantic sharpnose and bonnethead that I caught from the beach. Make sure to fill and fit it right away because they urinate through their skin. After I filleted it I cut the filets in large chunks and with the sharpnose I didn’t need to soak it in milk. Cook right away. I sprinkled the fillets with salt, cracked pepper and lightly seasoned them, then very important. Brushed them with melted butter and put them on a wire rack and baked in the oven maybe 5-7 minutes on each side and then broiled the last few minutes to give them that grilled appearance. I also brushed more butter on them right after they came out. Really delicious!
I was thinking, maybe you have also, get a rattle can of sand/tan color, mask off display/lense on camera, spray paint it for camouflage. Awesome content, I grew up fishing the gulf near Corpus Christi, Texas, so it's great to see what's goin on down there. Keep it up and tight lines, oh, I subscribed, regards, Tommy
I've taken bonnetheads, lemons (before the ban) and small blacktips. I filet and skin them, soak the meat in salt water for an hour or 2 to leach out the ammonia reek, some people use milk, change the water if necessary. After that, fried can be nice.
I like Blacktip best, grilled same day I catch it. I only keep the small ones though, ones friends and I can eat all in one sitting while it's freshest.
Very cool footage. I'd be curious to see how you rig that up. I remember years ago that Thresher shark was popular. Cut into steaks. It is one of those fish that take the flavor of what you cook it with very well. It is more of a meaty fish than a flaky fish that eats like Swordfish, or Sturgeon.
Nice video as always. Summer time is when I like to scale back size of my bait and drop the floats all together to minimize bait profile in hopes of getting a bigger pompano to eat. There's plenty of food for them to eat, so its not like they're desperately feeding
So I shark fish regularly for over 45 years. Spinners are the best as far as table fare from the beach. Also, bonnet are great. I enjoy all species, but in my opinion that the best. Gut quickly, ice as soon as possible and do all you can to keep the skin away from the meat. Their skin is stinky because they urinate through it. Also, rid all the blood lines you can. Bar-b-q is my fav, but also shark bites fried are in comparable to a quality fish. I've been asked if it where reds or trout. LOL.. My secret is to marinate in milk over night.
I lived in Naples Florida 25 years fished almost every day 1 time i caught 2 really big red snappers 30ft from shore it happened 1 time and i caught 2 in about a hour never again after that cool
Black tip shark cooked Filipino style is charcoal roasted with finely chopped garlic, onions, and chili in vinegar and fish sauce dip. Goes well with rice. Also Black tip Shark cooked in coconut milk with chilies. Fry shark fillets. Suate garlic(2 spoons). , onions(half a cup), hammered and finely chopped ginger (a spoonful). Mix in fried shark, then 2 cups coconut milk. Boil some minutes to reduce then put dry chilies and fresh chilies of your preferred hot spiciness. Then black pepper, salt, and fish sauce to your taste. Nice with Jasmine rice.
Tony, your underwater videos are always stunning and this no exception. Edward @ Hook2Cook did a leopard shark catch and cook. He is one of the West Coast RU-vidrs.
