If you are going to keep one then give it a whack on the head with a donger to kill it then clean it as soon as possible as there is a brown strip along the inside of the gut cavity along the spine that leaches ammonia into the flesh the longer it is left there.

Some peple recommend cutting the fins off but as I used to be a pro shark fisherman and take it as gospel, all it does is remove handles to carry them.

If for some reason you can't clean it asap then cut the tail off straight after donging it [do it in someone elses boat as this is like a water pistol and sprays everywhere. But what ever you do, do not leave the guts in until you get home as you will have wasted a good fish.

To fillet it, Once gutted cut down either side of the spine inside the gut cavity all the way to the tail, taking one side off then the spine off the other side. Cut the while belly flaps off. Lay the whole side , skin down on a flat surface,get a small grip on the skin and draw your knife away from your fingers between the skin and the flesh while holding the skin taut and flat on the surface.

Once the skin is off then slice through the meat at an angle to cut each fillet off at what thickness you require.

Note . to save the edge on your knife, it is easier to slide the point in under the skin and cut upwards through it rather than try to saw down through it

 Cheers 

 well described John. 

one thing i have found is shark are better eating after being frozen then thawed. but thats me

https://www.youtube.com/watch?v=nghfhTsaZH0&t=46s

https://www.youtube.com/watch?v=npP-jivnHMA

If you have a dog then save the spine, they love it fresh or dried

Both the youtube vids give a good indication on how to do it. Second one made the mistake of not cleaning as soon as it came out of the water as the longer you leave it the more ammonia taste you are going to get

Make sure to dong the thing before you bring it in...They can thrash around something cruel.

I cut the tail to bleed somewhat, then head and gut it as Carnarvonite wrote. I do cut the fins off but this may be an old wives tail/tale? (pardon the pun)

Caught one about 1200 long last week-wrapped every line we had out up so that ended the fishing quick smart. Ended up with about 5kgs of fillets to go with the lovely sand whiting we had also (target species)

Mr Faulkner is bang on. The fresh stuff we had was a bit off base. The stuff we had out of the freezer 2 nights ago was LOVELY with some lemon squeeze and egg/breaded.

Luckily on the day I had decide to remove the clip-in carpet for the days activities (One child in the boat = always guts, bait etc ground into the floor) I just bled it out on deck and washed it up/bilged it overboard.

I was happy to catch it. Even happier to have it for dinner :)

Make sure to dong the thing before you bring it in...They can thrash around something cruel.

I cut the tail to bleed somewhat, then head and gut it as Carnarvonite wrote. I do cut the fins off but this may be an old wives tail/tale? (pardon the pun)

Caught one about 1200 long last week-wrapped every line we had out up so that ended the fishing quick smart. Ended up with about 5kgs of fillets to go with the lovely sand whiting we had also (target species)

Mr Faulkner is bang on. The fresh stuff we had was a bit off base. The stuff we had out of the freezer 2 nights ago was LOVELY with some lemon squeeze and egg/breaded.

Luckily on the day I had decide to remove the clip-in carpet for the days activities (One child in the boat = always guts, bait etc ground into the floor) I just bled it out on deck and washed it up/bilged it overboard.

I was happy to catch it. Even happier to have it for dinner :)