I recieved about 30lbs of a bull shark that was caught on my last trip to galveston. I have cleaned it and bagged it, I have tried to fry some of it up to eat and it was tough as leather, really wasnt no good to eat at all as far as I was concerned but I really hate to see all this fish go to waist so is there a certain way to cook it so its not so tough? What can I do here?

Try grilling, or in gumbo, or a soup dish.

Do what they do to chicken gizzards, boil the poop out of them, then bread and fry them after they cool down.

The trick is to make sure the shark meat is not over-cooked but is still completely cooked to kill potentially harmful microorganisms, etc. The longer you cook it, the tougher it gets. How you cut it when you eat it also makes a difference.

You probably should soak your shark cuts in a marinade that contains papain, the active ingredient in meat tenderizer, like you would for a cheap cut of beef . Adolph's Meat Tenderizer is made with pure papaya.It's an MSG-free formula manufactured by Lawry's, the same company that makes the lineup of tasty marinades. It's available in both a seasoned and unseasoned version.

Another thing you can do is use a pineapple papaya marinade as follows. Mix 1 large fresh pineapple (peeled and chopped, hard core removed)with 1 fresh papaya (peeled, stone removed and chopped.)Add 2 cups water (or use as much water for the desired thickness of the puree.) Then place the pineapple chunks, papaya chunks and water in a food processor; process until pureed and very smooth. (Be sure that you do not add in any sugar.)
Divide the mixture into 1-cup plastic freezer containers then freeze. Next add 1-2 cups thawed puree mixture to your favorite meat marinade and marinade whatever you want to tenderize overnight.

Remember, do not overcook the fish. There is no recovery if you do!

Thanks guys, I will try it and see what happens. Ive got alot of meat so I need to figure a way to cook it. I seen a video on youtube of a guy who soaked it in a salt brine mix with lemon juice for 8-10 hours, thought that might work too.

The lemon juice will cook it and you will have ceviche`.

Thats probly not a bad idea, I like ceviche, i think i will try and cut some thin strips and soak them in lime or lemon juice. I just had some red snapper that way just yesterday.

Soak overnight in cold saltwater...
Remove from saltwater.....then soak in white vinegar for 3 hours..this removes fish taste and breaks meat down softer..
Now boil for 30 minutes in a shrimp crab boil you like...meat will become very soft and hold together.





Take meat out and eat as is or
Grill to flavor with wood smoke 18 minutes
Batter and fry. then squeeze on fresh lemon
Broil in a little garlic lemon butter 18 minutes

Since bull sharks have to be 5'4" to keep they are already getting pretty mature by that point. They have lots of hormones in the meat and will usually be pretty undesirable. I'd stick with blacktips and sharpnoses.

If any one local wants some fresh meat you can have some or all of it, its all cleaned and vacume sealed. just send me a pm.

Cat food

make a great head-start on next year's tomato beds.......

yuk!

why not just eat a plate full of poop instead? probably tastes better.