I only target smallish and easily handled sharks for the table, up to about 5 footish.
I've found the small 3 foot versions move in early in the season, and the larger sharks come later in the season.
Flat calm and glassy conditions seem to be Bronzie heaven.
A constant burley stream is important for them to hone in on.
They have a tendancy to turn up when you are getting into schools of tommy, slimeys, etc which must send out excited little pulses through the water
I like a livebait pinned under a balloon, but in the absence of liveys I'll use any fish flesh available.
Bronzies dont seem too bright, and will have a go at pretty much any presentation. Little Hammerhead seem a little more finicky and harder to entice.
I target them from a boat though, not landbased, so if you aren't getting any all I can say is to persevere, as they are definately there, and small bronzies can be found all along the metro coastline. Maybe have a go at the littlies first!
When you do get onto one, cut it behind the head and in front of the tail to bleed it, and remove the fins straight away. Also gut it as soon as you can and this will help to minimise that ammonia taste.
The skin is incredibly tough, and will blunt your knife in no time, so keep a sharpener on hand to freshen up the edge.
Shark is a little different to all other seafood, and it's actually best to freeze shark meat (30 days) before eating it, and this will help to get rid of any residual ammonia in the flesh.