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Fish, Crustaceans & Cephalopods

Beche De Mer
(Sea Cucumber)

Dorsal spines (total): 0 - 0; Anal spines: 0. A large shark with a broadly rounded snout, triangular saw-edged upper teeth, curved moderate-sized pectoral fins, and an interdorsal ridge. Blue-grey, lead-grey above, white below; tips of pectoral and pelvic fins, as well as lower lobe of caudal fin and dorsal fins often dusky in young, plain in adults. 

Other Shark Links:

Recipes for Shark from How To Cook Fish

Angling for Shark:

This is a great shark to catch. Big, fights well, will easily take a dead bait such as stingray and especially loves large eels (upto 20lb) a favourite for 80 years off the wharf at Tathra in New South Wales. This shark has a remarkably large head, great for munching on surfboards !!!. The jaws when cleaned up correctly stand out as a great trophy . This is a dangerous shark to catch and will often fake death for hours out of the water, only to come alive again and cause danger if you are standing too close.. Has a great jaw structure. Loves shallow water and will often come in close to feed at night     

SHARK ATTACKS

International Shark Attack Files - How stats are gathered, the history of the file, how to report a shark attack and who to contact about the ISAF. Lots of information. Maps, graphs and reports based on statistics from the International Shark Attack File. Your risk of shark attack compared to your chances of getting bit by animals in NY City, hit by lightning, having an accident in your home, or being attacked by an alligator. Learn what the different types of attacks are, when and where they are most likely to occur.
http://www.flmnh.ufl.edu/fish/Sharks/ISAF/ISAF.htm

Cooking Shark:

Smaller sharks have sweet and delicious flesh, and are popular for their boneless and thick flakes. They have been commonly used for the traditional fish and chips but should not be overlooked for barbecuing, poaching, braising and baking. Marinate first in oil and lemon to tenderise the flesh.

Remove the skin before cooking, particularly when barbecuing, to prevent it shrinking and tearing the flesh.

Excellent for soups, shark is most popularly used in Asian-style shark fin soup and can also be successfully combined with crab meat. The texture of shark also makes it a great ingredient for fish cakes or kebabs.

Make good use of the firm flesh and enhance the flavour by cooking slowly with strong tomato and herb sauce.

Ammonia odour in shark flesh can be reduced by soaking it in milk, vinegar and water or lemon juice. However, if ammonia odours are detected, it is advisable to reject the product.

Shark Recipes:
Mako Shark with Pineapple Salsa - Mako shark fillets with a pineapple, lime, red onion, mint, cilantro salsa

Marinated Shark Steaks - Shark marinated in soy sauce, rice wine, lemon juice, parsley, garlic and minced green onions.

Shark Salad - Carrots, broccoli, mushrooms, green peppers and Italian salad dressing over lettuce.

Shark Steaks Au Poivre - Shark steaks with a brandy and pepper cream sauce.

Microwave Cooking Times for Fish
- Fish fillets – 5 minutes per 500g on medium-high, +50 seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large – 6 minutes/750g on medium
- Whole fish – Small – 3-4 minutes on medium

Tomato Seafood Sauce for Blackened Shark	Mako Shark 2 Ways	Shark - Cooking Dogfish	Shark Curry

Commercial Fishing for Shark:

Wild caught.
Recovery Rate for Fillets: up to 80% from shark barrels
 

Processors of Shark  |  Exporters of Shark  |  Importers of Shark  | Wholesale Suppliers of Shark  |  Seafood Agents for Shark

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