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Fish, Crustaceans & Cephalopods

Beche De Mer
(Sea Cucumber)

Whiskery shark or hound shark with anterior nasal flaps modified into slender barbels, two dorsal fins of a similar size and each larger than the anal fin. Juveniles have dark blotches on the body and fins.
Brownish grey dorsally, pale ventrally. Juveniles creamy white with dark blotches on body and fins; blotches fade with increasing size and may be absent in adults.

Size:  Born at about 25cm and attains 160cm.  Both sexes mature at about 120cm.

Distribution:  Temperate continental shelf waters from Exmouth Gulf (Western Australia) to Wynyard (Bass Strait). Rare off Victoria and Tasmania.  Lives on or near the bottom to a depth of 220m.

Distinctive features:  Body moderately elongate and slender.  snout short and broadly rounded; eyes oval; anterior nasal flaps modified into slender barbels that are well separated from mouth.  Upper labial furrows extending to level of upper jaw symphysis, lower labial furrows shorter than uppers.  Upper teeth blade-like, compressed, with an oblique cusp and lateral cusplets; lower teeth erect, without cusplets.  First dorsal-fin origin behind free rear tips of pectoral fin.  Second dorsal-fin origin ahead of anal-fin origin.  Dorsal fins about equal in size, both larger than anal fin.  Subterminal lobe of caudal fin short, its length about 2.5-4 in dorsal caudal-fin margin.  Tooth count 24-32/36-42.

Other Shark Links:

Recipes for Shark from How To Cook Fish

Shark Fishing :

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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

Commercial Fishing for Shark:

 

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

More links about Sharks