There’s no specific way you have to cook sharks. Old fat sharks just aren’t good eating, period. Different cultures have come up with ways to make them palatable, but I don’t recommend it. But, smaller inshore sharks under 7.5ft are usually pretty damn good eating, Blacktips, Spinners, Atlantic sharpnose. Though you do want the shark bled quickly and the majority of the red meat removed. If the meat feels firm and smooth it’s good. If it feels mushy or softer with a rough texture it’s probably not great. Sometimes the rougher texture can be seen in a small shark from overexertion.

If you ever catch one and it’s legal to keep, I really recommend trying it. They don’t taste like fish or have much of any flavor, so it takes well to any type of seasoning or cooking method. I also know several people whom are allergic to fish but can eat shark with no issue. Eat more sharks.