I have a mate who likes to have mako shark on the bbq and we usually keep him one or two a year, we kept him one last weekend only to find at this point in time he did'nt want it. Now I'm not one to waste fish even if it's only a shark and am thinking of smoking it, has any one else tried or keep the odd one for eating. Last time I tried smoked mako was back in the late seventies and from what I can remember it was quite palatable and very rich. Could be wrong but I seem to think mako's are eaten a lot in the USA.

Has anyone some thoughts on this or perhaps another way to cooked it.

Craig