Quote:
Originally Posted by h2ofishfo
yeah dude i heard there not that great eating i think u kinda new too if u marinated it in milk . if u have 2 say " they taste great ! if u cook it right !" then there not that great of a meat period
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Forgive me if I go a little off-topic. Just about anybody can cook a loin or fillet. It takes a GOOD cook to make a good meal from a poor cut of meat or an undesirable species. I've heard many similar comments about bonito. As long as it is properly handled and skillfully prepared, bonito can be excellent. Those qualifiers in no way subtract from the end value of the fish. A poorly handled YT or albacore can easily become less palatable than a good bonito or even a leopard shark. Example: my wife baked some albacore that I caught (she doesn't get to cook my fish anymore
). The quality of the meal is ultimately what determines the value of the fish; and for the most part, that is dependent on the cook.
FWIW: I will not buy commercially caught shark (or most other species, for that matter) and I wouldn't intentionally kill more than one a year. Its a touchy subject and there are many opinions. If you don't agree with taking sharks, you should probably take it up with the DFG; not with the angler who made a legal catch. All the time and effort put into these internet pissing contests would be better spent lobbying the DFG to alter size and take limits.
