'File 10/8 Overseas trade enquiries' [‎211r] (421/495)

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aame oompletely off just above the root. The root is
indioated by a amail knob on the back of the shark. Do not
throw away fins or tail, as they are valuable.
(2) The second operation is to plit 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 hide along the back
as straight as possible, first towards the tail end where the
tail has been cut off, then towards the head, midway between
the eyes, to a point where the brain is located. This point
is indicated by small holes (pores) on the head- On some
species of shark, these holes begin ^ or 6 inches from the
nose tip. Therefore, do not run 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 aides) in
the same manner) down to a point in line with the eyes and top
of the gills, then cut in the direction of the eyes, passing
just 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 edge. These two
cuts (one on each side) will meet midway under the mouth, and
this part of the hide constitutes the chin flap.
(5) The third operation in the actual cutting. Turn the carcass
on its belly again, and straddle same, facing the direction of
the head. Take the left side split of the section of the hide
near the head, on the left hand, holding firmly while the right
hand operates on the skinning knife (which should be very charp)
and the hide is then peeled off by cutting away the carcass.
Great care should be used in operating the skinning knife, to
avoid cuts to the hide. Do not be 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 skinned, turn around facing
the tail end, and skin the other side in 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 carcass, wash same thoroughly
in sea water, removing all the blood and slime. The next
operation is to remove all the surplus flesh; this is done
on a beaming board with the use of a beaming kniie. The
beaming knife is a large curved knife with a handle on each
end. The beaming board should be about 6 feet long, and
about feet wide. One end should rest on the floor,
while the other end has a support, keeping it to the height
of a man's waist. The beaming board should have a curve to
correspond to the curve of the beaming knife. The board
should be absolutely smooth. .In fleshing, it is important
that the hide is kept smooth on the board, and that no meat
particles or other substances are between the board and the
hide.
if for some reason the hides cannot be fleshed at
once they should be put in brine immediately where they may
stay overnight. The brine should be strong enough to float
an Irish potato about 4 inches long. If possible, aroia
keeping the hides in brine more than 2 or 5 hours. If they
are kept in brine more than 12 bourse they are spoiled. On
the/