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Walk down to the waters edge and drag the shark up the beach to avoid snapping the trace. |
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Take a photo, sharks are very good subjects. Scott Macindoe took this excellent series of pics. |
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Take a sharp knife and cut behind the top of the head until the backbone is severed. |
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Then turn the knife and run it along just underneath the backbone toward the anal fin. |
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At the end of the gut cavity turn the knife downwards to a point just behind the anal fin. |
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This cut removes the head and gut cavity, including belly flaps, in one piece. The remainder is called the trunk and is solid meat. |
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Thoroughly clean the area under the backbone taking care to remove all blood and the green spleen from the cavity in the backbone. |
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Take the trunk to the waters edge and rinse all blood from the gut cavity, then cut off all remaining fins. Store the cleaned trunk on ice in your chilly bin ready for filleting at home. |
