Hi all, I just got back from Florida last night. Seacatfish gave me a 3ft lemon shark to take back with me. I have cut it up into steaks about 1inch thick. Somebody I talked to while I was in Florida said he likes to leave the skin on until it's cooked because it helps hold the meat together & comes off a lot easier after cooking. I figure I would fry them up the same way I do catfish: soak them overnight in saltwater, then roll em in flour & fry em up with salt, pepper, & maybe a little garlic powder. If anybody knows of a better/tastier way to fry up my shark steaks that wouldn't be too difficult for a novice cook, I'd appreciate hearing about it. Thanks. P.S. It's a lemon shark but I don't really like lemons (the fruit not the shark).