[Oldsarge]

Normally I am opposed to the harvest, even by sport divers/anglers, of sharks because their reproduction rate is so low. However, on the Cal Coast, we have another one in somewhat the same situation as the cat shark or the dogfish. It's the leopard shark. They are delicious, making about the best possible 'fish and chips' possible. Sooooo . . . my take on it would be that if you don't kill one under three feet (1m) long, which is the minimum size for a leopard shark to have spawned once, and eat what you kill you should stay within the boundries of good conservation.

Meaning what? Check with your fisheries people and find out what size the cat shark has to be for sexual maturity. That's your minimum size.

Cooking methods? I've heard that using a sharpened ball inflator and compressed air is the easiest way to skin a shark. Do that as fast as possible after catching and gut immediately. This will prevent any "off" flavors that sharks are prone to. After that, since they have no bones, just chunk 'em up, dip in batter, deep fry and serve with a half lime, oven fried potatoes, a big green salad and a good Riesling. Bon apetite! or some other approximation of the proper spelling.