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I have read and talked to people about care of shark meat. The one thing I always hear from the guys who do this regularly is, if you intend to keep the shark for meat, you should always bleed first and then gut the shark. Something about leaving the entrails in somehow introduces urea into the meat. They say that the gutting is actually more important than the bleeding, but it is prudent to do both for maximum quality of meat.

Message Thread:

• Shark Fishing PWS Doug from Anchorage Mar 06 2006
  • Sharks in PWS Mort Mar 09 2006
  • Tricky & Risky Doug from Anchorage Mar 07 2006
  • The proper way to make sure a shark is dead. Capt_Robert Mar 06 2006
    • Bleeding B_M Mar 07 2006
      • Eating Shark Gary W. Mar 08 2006
        • Right, but... B_M Mar 08 2006
  • PWS Shark kirktabasco1 Mar 06 2006
    • Sharks dipnet Mar 07 2006
  • B&J's jrogers Mar 06 2006
    • Sharks Snowwolfe Mar 06 2006
  • shark Alaska Gray Mar 06 2006
    • shark fisher Mar 10 2006