I just finished cooking up the first portion of the shark. There's a good amount of meat so it'll take a little while to eat through it. Here are the steps I took in preparing it:
1. When I brought it back to the dorm my friend whose cooler I usually borrow was at work so I hung the fish in one of the shower stalls. I positioned a bucket underneath to catch the remaining blood dripping out and stuffed the body cavity with a garbage bag filled with ice.
2. My friend and I got written up last fall for filleting a shark on the quad so this time I did it in the shower stall instead. I cut each of the filets in half to get four portions (I cleaned the stall thoroughly after haha)
3. I took one of the portions, skinned it, and cut it into strips. I always read about how you're supposed to let shark meat soak in milk to leach out any remaining urea (although I've never done it), so I decided to do a test. Half of the strips I soaked in milk and the other half I didn't.
4. While the pieces in the milk were marinating, I breaded and fried the rest in flour, egg, Panko, garlic salt, and black pepper. After the pieces in the milk had been soaking for about an hour, I cooked them the same way.
There wasn't a huge difference in taste between the two, but the strips that were soaked definitely had a creamier texture and better flavor. The nuggets that didn't get the milk treatment tasted very good as well, but there was still that slight "shark taste" to it that wasn't unpleasant but still noticeable. I don't plan on killing another shark for awhile but if a similar accident occurs and I'm forced to harvest one I'll try soaking it in milk for even longer (most of the recipes called for anywhere from 2 hours to overnight but I was hungry and didn't want to wait that long!).
Here are the pictures of the process:
https://kamranwalsh.smugmug.com/Shark-Nuggets/i-JKxLCCJ/A