Badgerjacob
Full Fledged Farker
I normally cut shark fillets and leave them skin on and place over direct heat with the skin side down. They are excellent on the BBQ. Kinda has a shrimp or lobster texture. I have been thinking about giving one a smoke bath. This guy was caught while fishing for catfish in fresh water about 6-7 miles downriver from my place. He was caught about 80 miles from the gulf. Anyone else got a palate for shark?