Special Trophies 155 



unless, in the case of a mako shark, you want to cut some steaks 

 from the carcass. 



Be sure the shark is dead before you attempt to decapitate 

 him! This is not as silly as it sounds. The shark's jaws which 

 appear in Fig. 155 belonged to a 321-pound mako I caught off 

 the Bay of Islands in New Zealand. We boated that beast 

 shortly after 10:00 a.m. and lashed him securely atop the stern. 

 His back was lanced severely in a dozen places by our over- 

 enthusiastic mate. The fish was fully exposed to the broiling 

 sun the rest of the day, while we fished. We returned to Otehei 

 Lodge about 7:00 p.m. and hoisted the mako onto the dock with 

 a rope and pulley. Then I posed myself proudly, with a rod 

 and reel, by the shark, which was hanging tail-up, close to the 

 edge of the dock. Just as the photographer was about to take 

 the last shot, the shark suddenly came to life; and with an amaz- 

 ing twist in his body, snapped his jaws— at me, I thought. His 

 sudden action took me by such surprise that I dropped the rod 

 and tried to jump back. There was a 6- by 6-inch railing at my 

 feet so that when I attempted to move, my heels caught the 

 railing. I went overboard! I didn't mind the water so much 

 because I was readv for a bath anyway; but there were some 

 pretty girls watching me as I posed with my chest stuck out, 

 and it was embarrassing. Since that memorable event, I've 

 had the greatest respect for sharks! 



Let us assume that the angler has had no unpleasant ex- 

 perience and still wishes to remove the jaws. A sharp knife is 

 essential. Do not attempt to cut through the hide to get at the 

 jaws. Instead, start cutting from inside the mouth. Keep slic- 

 ing through the flesh and skin from the teeth downward in the 

 lower jaw. Do not use the knife too ambitiously or the carti- 

 laginous jaw will be cut. 



When separation is complete around the outer side of the 

 lower jaw, turn the head around and repeat the process with the 

 upper jaw. With some pulling and cutting of gristle and carti- 

 lage, here and there, the jaws will come away from the main 

 body of the head. Do not disengage the jaws where they meet 

 at the angle. Now commence to cut along the inside, starting 



