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(Grind TV)   So you're out fishing and catch an 800-pound shark that's too big for your pickup truck. What do you do? Difficulty: Florida   (grindtv.com) divider line 82
    More: Florida, pickup trucks, International Game Fish Association, Daytona Beach News-Journal, gas stations  
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13420 clicks; posted to Main » on 21 Apr 2014 at 8:04 PM (31 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-04-21 10:07:47 PM  

FnkyTwn: My guess would be that somebody didn't have a fishing license and they lied about catching it from shore, or there are warrants involved. I've NEVER heard of somebody trying to hide a world record, and he certainly seems eager to take credit for it, so something doesn't add up.

NOBODY is going to complain that you caught an 800lb Mako off a beach. If anything it's a public service.


Maybe, Maybe not.  The lower 48 is a very strange place to be.
 
2014-04-21 10:17:26 PM  
i236.photobucket.com
 
2014-04-21 10:22:04 PM  
Datanerd:

Mako is very much like swordfish in taste and texture.  I'm in awe of someone catching something that big off the beach.  You'd have to have a dozen guys to carry it off the beach.

Silentbob768768:

I like it on the grill myself

Well now I have to try some! I love swordfish, especially on a barbecue (kiwi, chilli, lime and ginger marinade works well).
 
2014-04-21 10:36:09 PM  

Biv: ArcadianRefugee: iheartscotch: Duck tape. Lots of duck tape.

Wouldn't you use shark tape?

/duct, damn you

Duck Tape is a brand, so also accurate.


Also, 99.9% of people don't pronounce it ducT tape.
 
2014-04-21 10:40:58 PM  

No Catchy Nickname: Don't Troll Me Bro!:

And may I add that mako is delicious.

Is it? I didn't think shark meat was supposed to be very good. Is mako different from "normal" shark meat?
Also, how do you cook it? Fried? Baked? Steamed?
Just curious. In Japan, shark meat is not really eaten, except as fish paste.


There's some good shark meat out there.  It's higher in protein content than most fishes, kinda like swordfish or tuna in consistency, or cobia if you've had that.  Sand, nurse, Atlantic blacktips, mako, tiger, hammerhead, all good.  I'm sure there are more.

I like to grill shark, wrapped in tin foil with some lemon juice and fresh ground pepper.  Sometimes it's fun to make a hobo dinner out of a shark steak, some olive oil or butter, cut up potatoes, carrots, onions, asparagus, whatever other veges you like.  I also like to pan fry it with olive oil and some fish seasoning.  You can also cover it with breadcrumbs and bake it, again garnishing with lemon is nice.  Don't ever use tartar sauce; tartar sauce is for when you buy a fillet-o-feces from McDonalds and need to believe you're eating fish.
 
2014-04-21 10:42:15 PM  

No Catchy Nickname: Datanerd:

Mako is very much like swordfish in taste and texture.  I'm in awe of someone catching something that big off the beach.  You'd have to have a dozen guys to carry it off the beach.

Silentbob768768:

I like it on the grill myself

Well now I have to try some! I love swordfish, especially on a barbecue (kiwi, chilli, lime and ginger marinade works well).


Swordfish on the grill? I seem to recall mentioning that in my profile. And no, I'm not looking for profile hits.

//yummmmmmm
 
2014-04-21 11:13:15 PM  
Don't Troll Me Bro!:

There's some good shark meat out there.  It's higher in protein content than most fishes, kinda like swordfish or tuna in consistency, or cobia if you've had that.  Sand, nurse, Atlantic blacktips, mako, tiger, hammerhead, all good.  I'm sure there are more.

I like to grill shark, wrapped in tin foil with some lemon juice and fresh ground pepper.  Sometimes it's fun to make a hobo dinner out of a shark steak, some olive oil or butter, cut up potatoes, carrots, onions, asparagus, whatever other veges you like.  I also like to pan fry it with olive oil and some fish seasoning.  You can also cover it with breadcrumbs and bake it, again garnishing with lemon is nice.  Don't ever use tartar sauce; tartar sauce is for when you buy a fillet-o-feces from McDonalds and need to believe you're eating fish.


Thanks. Like I said, it's not widely eaten here in Japan, except as fish paste (it's often used in Kamaboko, I believe). However, if I see some, I'll give it a try. One reason I have avoided it is that I remember reading* a number of years ago that shark decomposes very quickly: soon after dying the meat becomes infused with ammonia, making it unpleasant to eat. This appears to not be the case, at least with mako.

*it was in a fish recipe book by a British chef called Sophie Grigson, written with her husband who was a fish buyer. IIRC, it was the husband who wrote that shark decomposed rapidly, but I may be wrong.
 
2014-04-21 11:18:38 PM  

No Catchy Nickname: Datanerd:

Mako is very much like swordfish in taste and texture.  I'm in awe of someone catching something that big off the beach.  You'd have to have a dozen guys to carry it off the beach.

Silentbob768768:

I like it on the grill myself

Well now I have to try some! I love swordfish, especially on a barbecue (kiwi, chilli, lime and ginger marinade works well).


Well now I'm going to have to try that! I've had various chili lime and or ginger marinades but never with kiwi!
 
2014-04-21 11:20:13 PM  

No Catchy Nickname: Don't Troll Me Bro!:

There's some good shark meat out there.  It's higher in protein content than most fishes, kinda like swordfish or tuna in consistency, or cobia if you've had that.  Sand, nurse, Atlantic blacktips, mako, tiger, hammerhead, all good.  I'm sure there are more.

I like to grill shark, wrapped in tin foil with some lemon juice and fresh ground pepper.  Sometimes it's fun to make a hobo dinner out of a shark steak, some olive oil or butter, cut up potatoes, carrots, onions, asparagus, whatever other veges you like.  I also like to pan fry it with olive oil and some fish seasoning.  You can also cover it with breadcrumbs and bake it, again garnishing with lemon is nice.  Don't ever use tartar sauce; tartar sauce is for when you buy a fillet-o-feces from McDonalds and need to believe you're eating fish.

Thanks. Like I said, it's not widely eaten here in Japan, except as fish paste (it's often used in Kamaboko, I believe). However, if I see some, I'll give it a try. One reason I have avoided it is that I remember reading* a number of years ago that shark decomposes very quickly: soon after dying the meat becomes infused with ammonia, making it unpleasant to eat. This appears to not be the case, at least with mako.

*it was in a fish recipe book by a British chef called Sophie Grigson, written with her husband who was a fish buyer. IIRC, it was the husband who wrote that shark decomposed rapidly, but I may be wrong.


So long as they do a good job getting it frozen quickly.  I have some relatives that do a lot of fishing in the Atlantic, and a friend that does quite a bit of both fresh and saltwater.  They all tell me the key is to put it on ice the moment it's in the boat, and get it butchered as soon as you get back in, followed by flash freezing it with dry ice.  That fishy smell is bacteria and decomposition, so if you get it frozen asap, that smell and flavor isn't there when you cook it.
 
2014-04-21 11:27:11 PM  
The largest thing I've ever caught land casting in the ocean is a bluefish that was large enough that we had to cut it half to get the fillets to fit the grill.

Not a great eating fish from a fishmonger but fresh and grilled almost immediately?  Freaking delicious.
 
2014-04-21 11:35:20 PM  

brap: The largest thing I've ever caught land casting in the ocean is a bluefish that was large enough that we had to cut it half to get the fillets to fit the grill.

Not a great eating fish from a fishmonger but fresh and grilled almost immediately?  Freaking delicious.


Used to love going on overnight blue fishing trips with my pops. You just brought me back...good times. last time we went npt only were the fish biting but we got a small shark, some guy pulled up a big ass sting ray, and two guys were squiding which was just awesome to watch
 
2014-04-21 11:38:35 PM  
Silentbob768768:

Well now I'm going to have to try that! I've had various chili lime and or ginger marinades but never with kiwi!

I also put a splash of dry white wine and some olive oil in it. Also, a bit of white pepper works.

Don't Troll Me Bro!:

So long as they do a good job getting it frozen quickly.  I have some relatives that do a lot of fishing in the Atlantic, and a friend that does quite a bit of both fresh and saltwater.  They all tell me the key is to put it on ice the moment it's in the boat, and get it butchered as soon as you get back in, followed by flash freezing it with dry ice.  That fishy smell is bacteria and decomposition, so if you get it frozen asap, that smell and flavor isn't there when you cook it.

Ah, right. That makes sense. Stop the decomposing as much as possible upon catching, and butcher it quickly. So it's probably better to catch your own, rather than buy from a store, as you can be sure with your own catch how fresh it is.
Right. Definitely time for lunch now!
 
2014-04-21 11:38:45 PM  
Sharks urinate through their skin, I've heard.  Which gives them that special flavor.
 
2014-04-21 11:46:14 PM  

No Catchy Nickname: Silentbob768768:

Well now I'm going to have to try that! I've had various chili lime and or ginger marinades but never with kiwi!

I also put a splash of dry white wine and some olive oil in it. Also, a bit of white pepper works.

Don't Troll Me Bro!:

So long as they do a good job getting it frozen quickly.  I have some relatives that do a lot of fishing in the Atlantic, and a friend that does quite a bit of both fresh and saltwater.  They all tell me the key is to put it on ice the moment it's in the boat, and get it butchered as soon as you get back in, followed by flash freezing it with dry ice.  That fishy smell is bacteria and decomposition, so if you get it frozen asap, that smell and flavor isn't there when you cook it.

Ah, right. That makes sense. Stop the decomposing as much as possible upon catching, and butcher it quickly. So it's probably better to catch your own, rather than buy from a store, as you can be sure with your own catch how fresh it is.
Right. Definitely time for lunch now!


I know what I'm doing this weekend! Thanks for the tip I'm pretty excites to try it
 
2014-04-21 11:49:29 PM  

Billy Bathsalt: Sharks urinate through their skin, I've heard.  Which gives them that special flavor.


I don't know about that but shark has to be treated differently than a lot of fish, it quickly develops that ammonia stench.  I personally have never slaughtered one but apparently it needs to be done quickly and bled out or it becomes inedible.  I hope hat guy didn't have a long commute.
 
2014-04-22 12:11:57 AM  

Silentbob768768: No Catchy Nickname: Don't Troll Me Bro!:

And may I add that mako is delicious.

Is it? I didn't think shark meat was supposed to be very good. Is mako different from "normal" shark meat?
Also, how do you cook it? Fried? Baked? Steamed?
Just curious. In Japan, shark meat is not really eaten, except as fish paste.

I like it on the grill myself


Ditto..Grilled shark is quite delicious..It's like a nice, dense, semi fishy, steak.
 
2014-04-22 12:31:51 AM  
Silentbob768768:

I know what I'm doing this weekend! Thanks for the tip I'm pretty excites to try it

Crikey, now I'm starting to feel pressure in case you don't like it!
I wish I could remember more precisely how I made it, but I haven't done that recipe in 6 years. I used to make it when I lived near Tokyo as swordfish was readily available in my local supermarket, but since moving down to Kyushu I haven't seen it anywhere.

From what I remember:
1) Season fish first with salt and black and white pepper (according to taste)
2) add white white (about half a glass for four swordfish steaks?), olive oil (less than the wine), 1 mashed up ripe kiwi and about a dessertspoon of freshly grated ginger. (may have used more kiwi; cannot remember)
3) add one mashed up deseeded chilli and juice of half a lime (one lime, maybe. Also the chilli I used wasn't a particularly hot one, that I do remember)
4) Marinate for over an hour, no more than 2.
5) Grill while basting occasionally with marinade over a hot barbecue.

My swordfish stakes weren't that thick, about half an inch.
The chilli and lime are not supposed to be the main flavours, just to add a bit of a kick and punch. The ginger and kiwi are the key notes.

That's from memory. Send me some if it works!
 
2014-04-22 12:33:30 AM  
That should be "add white wine" not "add white white".
 
2014-04-22 12:36:19 AM  
Eating something doesn't mean it wasn't wasted.
 
2014-04-22 01:31:48 AM  
watched a guy land a huge (11 ft) hammerhead off a jetty at Sebastian Inlet. He had a guy row out in a raft with a huge treble hook with a chunk of meat on it. Took him about an hour of fighting to land it.
Same day there was also a 7 ft barracuda landed there too.  My best was on a party boat out of Ft Pierce. caught an 86 lb grouper, a decent sized Red Snapper and a couple of dolphin. (not the porpoise kind)
 
2014-04-22 02:03:09 AM  
this was posted on facebook sfgate. vast majority of comments: killing sharks is wrong! stupid redneck! karma's gonna get your ass!
 
Skr
2014-04-22 05:23:56 AM  
That looks highly illegal. He really needed to put a red flag on the portion of the shark that was sticking out beyond the bed of his truck.
 
2014-04-22 07:56:08 AM  

John Buck 41: Biv: ArcadianRefugee: iheartscotch: Duck tape. Lots of duck tape.

Wouldn't you use shark tape?

/duct, damn you

Duck Tape is a brand, so also accurate.

Also, 99.9% of people don't pronounce it ducT tape.


99.9% of people don't use it to tape ducts.  Maybe it's just a regional accent thing, but everyone I know does call it duct tape.
 
2014-04-22 08:47:24 AM  
i406.photobucket.com
 
2014-04-22 09:01:05 AM  

Eddie Adams from Torrance: [i236.photobucket.com image 640x582]


Just park an alternating slice of lemon, then lime, then orange, with alternating yellow and green squash in between each one. Maybe a mushroom cap on the ends.
 
2014-04-22 09:01:52 AM  

jiggs: I bet they were chumming and that's why they didn't want to draw attention.


They were not chumming. I live where the shark was caught and the fisherman are friends of my cousin. They shark fish quite a bit. Mostly they tag and release sharks. This one they kept because it was too exhausted to swim. The local news story reported they tried to release it but it wouldn't go.
They don't chum for fear of local swimmers. They haul bait out in a kayak ( common for shore fishing for shark, I've done it myself) about 500 yards from shore.
There were no laws broken, no licenses missing and nothing unseemly was going on. They're just some country boys that shark fish for sport and don't want to gain much attention because of the busybody environmentalist PETA-like crowd will harrass them for doing something completely legal.  Like I said, they do this all the time and mostly tag and release.

Here's the local TV story:
http://www.weartv.com/news/features/top-stories/stories/milton-cousin s -reel-big-shark-43592.shtml">http://www.weartv.com/news/features/top- stories/stories/milton-cousins -reel-big-shark-43592.shtml
 
2014-04-22 09:15:27 AM  

No Catchy Nickname: Silentbob768768:

I know what I'm doing this weekend! Thanks for the tip I'm pretty excites to try it

Crikey, now I'm starting to feel pressure in case you don't like it!
I wish I could remember more precisely how I made it, but I haven't done that recipe in 6 years. I used to make it when I lived near Tokyo as swordfish was readily available in my local supermarket, but since moving down to Kyushu I haven't seen it anywhere.

From what I remember:
1) Season fish first with salt and black and white pepper (according to taste)
2) add white white (about half a glass for four swordfish steaks?), olive oil (less than the wine), 1 mashed up ripe kiwi and about a dessertspoon of freshly grated ginger. (may have used more kiwi; cannot remember)
3) add one mashed up deseeded chilli and juice of half a lime (one lime, maybe. Also the chilli I used wasn't a particularly hot one, that I do remember)
4) Marinate for over an hour, no more than 2.
5) Grill while basting occasionally with marinade over a hot barbecue.

My swordfish stakes weren't that thick, about half an inch.
The chilli and lime are not supposed to be the main flavours, just to add a bit of a kick and punch. The ginger and kiwi are the key notes.

That's from memory. Send me some if it works!


Thanks!
 
2014-04-22 09:26:10 AM  

Skarekrough: wyltoknow: FnkyTwn: My guess would be that somebody didn't have a fishing license and they lied about catching it from shore, or there are warrants involved. I've NEVER heard of somebody trying to hide a world record, and he certainly seems eager to take credit for it, so something doesn't add up.

NOBODY is going to complain that you caught an 800lb Mako off a beach. If anything it's a public service.

For that matter, what would an 800lb Mako be doin near the shore? There's some good fishin out there but, damn.

Every year from late July to mid-August I put in a few nights fishing for sharks from the beach down the Cape.

We'll get them about half that size and it's enough to scare the hell out of the tourists who come through strolling the beach after dark.

For the record, before anyone gets on my case, we don't keep them and most times we cut the leader before we get them into water that's too shallow.  We never get them close enough to take pics and we use hooks that will rust out in short order.  I also go overboard with the tackle so they're not exhausted by the time we get them close to the beach.


Then what the hell is the point? Seriously, not trying to be rude, I don't see any payoff if you cut it loose before you even really get a good look at it.
 
2014-04-22 09:28:59 AM  
A REAL pickup has an 8 foot bed  not a trunk with out a lid . Then again this red neck has no self respect really. Good fish story however.
 
2014-04-22 12:30:34 PM  

madpiper: jiggs: I bet they were chumming and that's why they didn't want to draw attention.

They were not chumming. I live where the shark was caught and the fisherman are friends of my cousin. They shark fish quite a bit. Mostly they tag and release sharks. This one they kept because it was too exhausted to swim. The local news story reported they tried to release it but it wouldn't go.
They don't chum for fear of local swimmers. They haul bait out in a kayak ( common for shore fishing for shark, I've done it myself) about 500 yards from shore.
There were no laws broken, no licenses missing and nothing unseemly was going on. They're just some country boys that shark fish for sport and don't want to gain much attention because of the busybody environmentalist PETA-like crowd will harrass them for doing something completely legal.  Like I said, they do this all the time and mostly tag and release.

Here's the local TV story:
http://www.weartv.com/news/features/top-stories/stories/milton-cousin s -reel-big-shark-43592.shtml">http://www.weartv.com/news/features/top- stories/stories/milton-cousins -reel-big-shark-43592.shtml


OK, I'll admit it. I got spoiled rotten living near Appalachiacola and Eastpoint. We never went home without something in the cooler. Last year we moved to Milton, and not long after bought a fish cleaning sink. I have YET to use it!! We've been everywhere. Navarre, the bridge to Navarre, Perdido Key, Pensacola Beach (all of the piers), as well as Ft. Pickens. Ft. Pickens was my season-ending injury last year after leaving with a nice shiny treble hook between my big toe and the next one, courtesy of surf fishing with other people's tackle left behind. WHERE ARE THE FISH?! I take that back. . . I did just catch ONE at Pensacola Beach pier a week ago. Too bad it was a Stonefish. (Very thankful hubby didn't get stuck being all chivalrous unhooking it for me). You've got to have some local tales for around these parts. Do a fellow Farker a solid and send us to some new spots to explore?
 
2014-04-22 04:11:29 PM  
img.fark.net
suggestions from oregon
/no one yet?
 
2014-04-22 10:41:22 PM  
That's a lot of mercury.  Tasty, tasty mercury.
 
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