I remember seeing John explaining how to process a shark. 

The way I do it it only takes about a minutia long as the knife is sharp.

I will explain what I do the the pics. 

Sitting the shark trunk on its belly I remove both fins but with the dorsal I remove the skin all the way. 

Flipping the trunk over I remove the rear fin then the anal fins but I take the entire belly flap off at the same time.

With the trunk still on its back I just run the knife all the way down one side of the spine and with the skin gone from in front of the dorsal fin it cuts easily all the way down. 

I then put the trunk on its side inserting the knife under the spine and cut all the way along .

After that all that's left to do is remove the small amount of stomach lining , a quick trim where the fins were then skin the fillets

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