Nice sharks there mate, but yiou are better off gutting and cleaning out the bloodlines than finning. Cut the tail by all means to bleed out.

 oosh, why the finning of the pecs and cuts in the dorsal tho? Also shoulda wrote a better hedding so more peeps would appreciate ya catches mate ;)

 I get a lot of small bronzies in Carnarvon and trunk and remove the guts and kidney straight away and it improves the flavor no end

If you want to keep any shark for eating then clean it ASAP especially the brown strip behind the guts along the spine. This is where the ammonia taste comes from and the longer you leave it in the stronger its going to taste.
Cutting the fins off does bugger all.

To clean it properly, cut across the back of the head, well closer to the head not like seen above, start from the back of the fin then slice forward along the gill cavity up till you reach the back of the head. Repeat other side, cutting across so the belly cuts meet up. Put your knife in its vent and rip it up so the belly flaps are free, bend the head down and pull it towards the belly cavity, all the gizzards should come with it and then all there is to remove is the brown strip along the spine, When washing it make sure the hole through the spine to the tail is clear

If you are good with a sharp knife it will only take approx 2 minutes at most

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