We used to get commercially caught Mako shark in our restaurant and believe it or not it was an excellent fish to cook and eat. I have cooked others like the common blacktip shark and usually these are tough, like getting a marlin that has gone through shock and released uric ??? acid into its system. Many fish do this if they die violently and it effects how they eat.

But then again who could eat a 815 pound Mako....I agree with Parker....they should have let it go.

Ng