I didn't get a picture of the shark steaks. I was worried when I cleaned it because it smelled strong like uric acid. I bbqed it and it was good though. These are pics of the fish heads and sauted onions I used to make the fish soup. Can't wait till April.
Nice! As you discovered, sharks store urea in their tissue to maintain an osmotic balance with seawater. You can remove some of the urea by brining the meat before cooking. Some soak in milk, too. Keep posting!