another sea spade

another sea spade

42kg Shovelnose from north mole. Tasted bloody brilliant!


Posts: 1676

Date Joined: 12/07/09

 nice size shark there

Tue, 2010-02-09 19:35

 nice size shark there mate.

bet it would hav pulled abit.

cheers danno

Posts: 587

Date Joined: 04/01/09

like a train., also crossed

Wed, 2010-02-10 11:01

like a train., also crossed 4 other rods in the water and took at least 50m of braid from all of them and made a basketball size birdsnest lol.

Posts: 236

Date Joined: 22/09/09

How did u cook him?

Wed, 2010-02-10 13:43

How did u cook him?

Posts: 587

Date Joined: 04/01/09

Sure did... tasted bloody

Wed, 2010-02-10 13:53

Sure did... tasted bloody great. Best fish I've tasted so far. My next on the list is wobbegong, I've heard their fantastic on the buds. Since catchin and cookin up a few sharks, i've aquired a taste for them over other fish. Only one fish i still love eatin is the black bream because of the versatility they have cooking wise.

carnarvonite's picture

Posts: 8358

Date Joined: 24/07/07

Wobbies

Thu, 2010-02-11 19:05

With wobbies,one thing to remember.The bigger they are the better eating they are.Smaller ones are a bit tough on the tooth.

Clean it as soon as you catch it,especially the brown crap down along the backbone and the tube from by its vent down to where you cut the tail off.Cutting the fins off doesn't make any difference to it.

wopjrb's picture

Posts: 1407

Date Joined: 05/03/09

shovelnose

Thu, 2010-02-11 19:10

shovelnose are better than wobblies i reckon wobblies are bettter off in the ocean as there skin is so thick its a pain in the ass to clean em and they dont taste any good any way - ive kept a few and always release em these days - theres no fight as well they fell like a sack of potatoes - shovel nose are nice -  even better than whaler sharks but wobbies have an un pleasent taste - p.s. sorrento beach next to hillaries marina is a good spot for wobbies fishing off the beach next to the groyne

carnarvonite's picture

Posts: 8358

Date Joined: 24/07/07

Trick

Thu, 2010-02-11 19:39

There is a trick to keeping your knife sharp on wobbies.
Using a sharp pointed knife,make a small hole then turn your knife cutting edge up,so that when you open the skin up its like you are cutting it from underneath.If you try to cut straight down through the skin yor knife edge will last about 30 seconds,this way the knife edge doesn't even come in contact with the denticles that make the skin so hard.

Split it dwn the middle starting from where its bum used to be going towards the tail,cut the spine out and split it right through lengthways.Lay the slab on a flat surface skin down.Cut down along the skin holding it firmly down so that you're cutting away from your hand.
Once the skin is off slice downon an angle throuh the fillet at a thickness of your choice.

Same procedure works on all sharks,if the slabs are too wide just slice them to a width that suits the missus.

wopjrb's picture

Posts: 1407

Date Joined: 05/03/09

yer i know

Thu, 2010-02-11 20:00

yer i know ive done a few times before there a bastard to fillet much thicker skin than ya normal shark - and i keep a pretty sharp set of swibo sharpened on a two sided stone with light machine oil and using the burr method ( reallybloody sharp) - i just reckon there better off in the ocean - they look great under water and all the trouble to filet em isnt really worth it becoause the meat tastes crap....shovelnoses are nice tho

Posts: 236

Date Joined: 22/09/09

i meant how did u cook it?

Wed, 2010-02-10 13:55

i meant how did u cook it? haha. as in curry? or barbe? =p cos i have one in my freezer and i have no idea how to cook it. cheers 

Posts: 587

Date Joined: 04/01/09

I put some slits in it and

Wed, 2010-02-10 14:08

I put some slits in it and put some sliced garlic in the flesh, wrap it in foil and put it in a pot with a few mm of water as to not burn the pot. that just gets the garlic aroma and flavor out. also cooks the inside properly since my cuts were thick. After about 4mins i took it out, unwrapped it then poured the juices from the foil and pot into a bowl. I took the fish out. then season a non stick pan with sea salt and pepper on very light butter. And then I medium heat pan fried it. had it with some salad and beer batter steakchips & gravy. Came up a treat.

Posts: 587

Date Joined: 04/01/09

oh yea, the juices i kept

Wed, 2010-02-10 14:10

oh yea, the juices i kept because i freeze them to use for fish stock for seafood stir frys and stuff like that

Posts: 236

Date Joined: 22/09/09

sweet! i'll give that a try

Thu, 2010-02-11 18:53

sweet! i'll give that a try besides cooking curry with it. cheers mate! heading to busso tonight. hopefully i can get one! 

kaney68's picture

Posts: 401

Date Joined: 29/07/08

wish I had kept mine..

Fri, 2010-02-12 17:02

caught one a few weeks back out from Rotto, just a touch smaller..

released it not knowing how good they were on the chew.... won't be returning them in future after reading the above ! 

Posts: 587

Date Joined: 04/01/09

hahaha, you wont be

Fri, 2010-02-12 19:41

hahaha, you wont be disappointed mate. Cookin them you dont have to be too particular. They taste good anyway you like to eat fish. Verstility in a fish makes them taste even better.