Wish I had been there considering I've never caught a shark. Nice Shot Gents . . . We have Cobra Tourers and Dagger Caymens. We fish in front of family beachhouse at Sea Isle or nearer San Luis pass. All others are released.
Most sharks are extreemly tasty if bled immediatly, eviserated and put on ice.
We usually cross-cut in chunks, then skin and steak out later when convenient. The Marine is like the Forest Gump of shark meat. It's always fantastic grilled, fryed, blackened, or whatever grabs you. We do thing a little differently though. Our riggings are simillar and circle hooks almost always in sure a lip hook and clean release.