Thresher Shark Questions - Kayak Fishing Adventures on Big Water’s Edge

ratdog · 05-08-2016, 07:05 PM

I hooked a few and kept one several years ago. They are an incredible amount of work, not worth the amount of work. Me personally, I would never do it again. I don't enjoy seeing the slaughtered ones landing on the beach, just doesn't do it for me, why I don't know. A couple of years ago I remember reading posts about the dead few being found off the side of the highway somewhere locally. There isn't much sport to it since basically alls you have to do is have the right gear and troll it over the canyon. I know, "opinions are like A-holes everyone has one and they all stink", me included.

FullFlavorPike · 05-10-2016, 06:24 PM

One good use for thresher meat, which has the added benefit of preserving it for a while:

Thresher in Escabeche

Trim two lbs thresher steak of all skin and membranes, divide into 4-6 pieces, lightly dredge in flour, fry in a pan with some smoking hot olive oil, set aside.

In a deep saute pan, sweat one medium onion and three carrots till both are tender. Add 5 cloves chopped garlic, 4-6 bay leaves, 1tsp hot paprika, 1tsp cumin, 1tsp red pepper flakes, salt and pepper. Briefly fry spices, deglaze pan with 1/2C vinegar. Add 1/4C dry sherry, 1/2C water, 1/3C extra virgin olive oil and bring to simmer.

Add thresher to escabeche and cook, covered and at a gentle simmer, till done; about fifteen minutes. Allow to cool and remove to covered container. Keep in the fridge at least 24 hours.

Consume with beer as part of a large, Spanish lunch.

All quantities are approximations of my slapdash cooking style. Your results may vary.

05-10-2016, 06:24 PM	#2
FullFlavorPike Senior Member Join Date: Feb 2016 Location: San Diego, CA Posts: 811	One good use for thresher meat, which has the added benefit of preserving it for a while: Thresher in Escabeche Trim two lbs thresher steak of all skin and membranes, divide into 4-6 pieces, lightly dredge in flour, fry in a pan with some smoking hot olive oil, set aside. In a deep saute pan, sweat one medium onion and three carrots till both are tender. Add 5 cloves chopped garlic, 4-6 bay leaves, 1tsp hot paprika, 1tsp cumin, 1tsp red pepper flakes, salt and pepper. Briefly fry spices, deglaze pan with 1/2C vinegar. Add 1/4C dry sherry, 1/2C water, 1/3C extra virgin olive oil and bring to simmer. Add thresher to escabeche and cook, covered and at a gentle simmer, till done; about fifteen minutes. Allow to cool and remove to covered container. Keep in the fridge at least 24 hours. Consume with beer as part of a large, Spanish lunch. All quantities are approximations of my slapdash cooking style. Your results may vary. Last edited by FullFlavorPike; 05-10-2016 at 06:33 PM.

05-08-2016, 07:05 PM	#1
ratdog Senior Member Join Date: Dec 2005 Location: San Diego, CA Posts: 424	I hooked a few and kept one several years ago. They are an incredible amount of work, not worth the amount of work. Me personally, I would never do it again. I don't enjoy seeing the slaughtered ones landing on the beach, just doesn't do it for me, why I don't know. A couple of years ago I remember reading posts about the dead few being found off the side of the highway somewhere locally. There isn't much sport to it since basically alls you have to do is have the right gear and troll it over the canyon. I know, "opinions are like A-holes everyone has one and they all stink", me included.