'File 10/8 Overseas trade enquiries' [‎217r] (433/495)

fay
-2-
iust above tlie root, '-^he root is indicated by a small
Knob on the back of the shark. Eo not throw away fins or
tail,as they are valuable.
(2). The second operation is to pilt the shark. The hide
is split on the BACK (not on the belly as is the case with
cow hides)• Insert the knife (which should be very sharp)
in the holes made by removing the Dorsal Fins and split
the nide along the back all straight as uossible,first
towards the tail end where the tail has been cut off,then
towardsthe head midway between the eyes,to a point where
the brain is located. This point is indicated by small
holes (porej on the head. On some species of shark.these
holes begin b or 6 inches from the nose tip. Therefore,
do notvrun the back split up to the nose tip but stop
where the small holes begin.
Then begin to cut sideways around the shark (on both sides)
m the same manner down to a point in line with the eyes
and lop of the gills,then cut in the direction of the eyes,
passjust above the eyes and just above the gills,until,
the holes made by removing the side fins (pectoral fins;
are reached. Then proceed to cut again in the direction
of the jaws,and proceed to cut towards the lower jaw and
cut along the rim of the mouth keeping an inch or two from
the eage. ihese two cuts (one on each side) will meet
midway under the i^outh,and this part of the hide constit
utes the chin flap.
(3). The third operation is the actual cutting. Turn the
carcase on its belly.and straddle same,facing the direction
of the head, lake trie left side split of the section of
the hide near trie head,on the left hand.holding firmly whiL
the ngnt hand operated the skinning knife (which should be
very sharp; and the hide is then peeled off by cutting
away the carcase. G-reat care shoula be used in operating
the skinning knife,to avoid cuts into the hiae. to not '
oe afraid to leave too much meat on the hide; this surplus
meat can be removed by fleshing. If skinning is done too
close,cuts may result at the slightest slip of the knife.
After the left side is skinn^ed.turn round facing the
tail end,and skin the other side m the same manner as
before. The left hand should always keep the hide pulled
tight while skinning.
(4). After the hide is taken off the carcase,wash same
thoroughly in sea water,removing all the blood and slime.
Me next operation is to remove all the surplus flesh;
this is done on a beaming board with the use of a beaming
knife, ihe beaming knife is a large curved knife with a
xiandle on each end. The beaming board should be about
J ?! and about 3^- feet wide. One end should rest
on txie lloor.while the other end had a support,keepinr it
to the height of a man T s waist. The beaming beard" should
have a curve to correspond to the curve of the knife. The
board should be absolutely smooth, in fleshing,it is
important that the hide is kept smooth on the board,and thai
no meat particles or other substances are between the board
and the hide.
If f or some reason the hides cannot be fleshed at once
they should oe put^in brine immediately where they may stay
orarnight. ine brine should be strong enough to float an
f r ish potatoe about 4 inches long. If possible,avoid keep
ing the hides in brine for more than 2 or 3 hours. If they
are ^cept m brine more than 12 hours they are spoiled, on ^