Post in 'The Inglenook' started by wood spliter, Jul 25, 2010.
A Mako shark we boated on my friends boat
Helpful Sponsor Ads!
How many pounds of fillet do you get from a monster like that?
Thought of selling the fins to chineese restartaunts.
I speared a fish like that once but it toar the spear and gun off me and took off. Always wondered what it would have tasted like on the BBQ.
I go to a Chinese/Japanese restaurant allot. I often bring Tuna and they prepare it for me. But the Shark fins are a long process. They need allot to make it worth it. So I went home with the Shark fins I came with. The fish was 150 but I'm not sure how much in steaks.
I know that on salmon, the tenderous parts of the fish are its cheeks and forehead. What did you do with the head of that shark? Did you eat any of the head meat? What was it like?
Its funny you ask because very few people take cheeks out down here. That head went back in the water but I was just talking to a friend about that. I do take them out of other fish and will try the shark next time. What do you get out of the forehead and where do you start the cut?
Normally I just steam the salmon head in a wok and pick out the cheeks with chopstiks. The part of the head which, in humans would be the frontal cortex, is the part of the fish fore head I am talking about. Both areas have a lot of fatty tissue which are high in omega-3 fish oil type nuturients.
That shark head may not even fit in a wok and if you did decide to steam it, a lot of brain would probably spill out all over the place making for a less than appetizing presentation.
I think I'll just try to get the cheeks out
Cheeks are one of the big reasons for me buying whole fish. Roasted or on the grill, first place I hit is the cheek...
Are you talking about any fish? Like I catch a 3lb large mouth, theres fish cheeks to eat? I heard about eating human cheeks, but never fish cheeks.
A 3lb bass has small cheeks but I'd try.
Spliter nice shark but I'll stick to the walleye.
X2 But its Stripers for me!
Very cool looking fish. No sharks anywhere near where we live but lots of pickerel. We have friends who are commercial fishermen and when we ask nicely they will set aside a pile of pickerel cheeks.... That is an incredible meal when one has enough pickerel cheeks to fry up for a family of six.
I'm somewhat adventurous when it comes to Asian food....love sushi, dim sum and have tried chicken feet. As for fish frontal cortex and cheeks....I think I'll stick to enjoying the body meat itself.
The cheeks (walleye) are great.
I really enjoy grouper cheeks, Sauteed in butter and lemon juice so good.
My BIL used to travel a lot to China on business. One time, he called me at about 5 AM (don't know what time it was where he was), drunk as a skunk and laughing his fool ass off. He finally caught his breath and blurted out, "Guess what I just ate?" I couldn't guess. "Deep fried scorpion."
Separate names with a comma.