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Gummy Shark (Mustelus antarcticus) Photographs and Information



The alternative names for the Gummy Shark are,  Australian smoothed hound, Sweet William, Flake.

A slender, white-spotted hound shark with pavement-like crushing teeth and upper furrows slightly longer than the lower labial furrows, temperate Australia.

Body slender predorsal, interdorsal and postdorsal ridges present. Snout relatively long (preoral length 5.7-7.4% of total length),  tip broad and rounded; internarial space 2.6-3.2% of total length; eyes oval, dorsolateral on head; interorbital space relatively broad, 6.5-6.9% of total length; upper labial furrows 2.0-2.8% of total length, slightly longer than lower labial furrows; mouth relatively broad ( length 1.6-1.8 in width). Teeth in both jaws flattened, arrange in a pavement-like pattern, cusp low. First dorsal-fin origin varying from slightly in front to slightly behind free rear tips of pectoral fins. Second dorsal-fin origin in front of anal-fin origin. Second dorsal fin about three-quarters size of first dorsal fin, considerably larger than anal fin. Pectoral fins broad; apices rounded. Caudal fin with deep subterminal notch. Tooth count 62-69/75-84*. Total vertebrae 125-133; precaudal 79-86; monospondylous 34-37.

The gummy shark often occurs in small schools composed predominantly of one sex and size group. Research conducted by way of tagging in Bass Strait and off eastern Tasmania has shown that it is capable of long migrations. Some tagged females were recaptured in South Australia and Western Australia. Similar movements have not shown for males. It is ovoviviparous, producing litters of mostly 14 pups (although the number range from 1-38) in December after a gestation of 11-12 months. Ageing studies suggest that males mature at about 4 and females at about 5 years of age. The diet consists of cephalopods, crustaceans and to a lesser extent, teleost fish.

 

Did you know? A group of sharks is called a "shiver"

Did you know? A shark is the only fish that can blink with both eyes

shark photo, Gummy Shark,  Australian smoothed hound, Sweet William, Flake.

map showing where gummy sharks are found in australian waters

Scientific Name -Mustelus antarcticus
Location Southern half of Australia
Season -
Size -177cm 25Kg 100-120cm 5Kg
Australian Species Code -37 017901
Taste, Texture -

 

Nutritional Information
For every 100 grams raw product
for Shark fillet.

Kilojoules 420 (100 calories)
Protein 21.2 g
Cholesterol 48 mg
Sodium 90 mg
Total fat (oil) 0.9 g
Saturated fat 27% of total fat
Monounsaturated fat 20% of total fat
Polyunsaturated fat 53% of total fat
Omega-3, EPA 17 mg
Omega-3, DHA 252 mg
Omega-6, AA 30 mg

Other Shark Links:

SHARK RECIPES

Recipes for Shark from How To Cook Fish


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

 


Angling for Gummy Shark:

Type of Tackle
Use line between 10 to 15kg.
A heavy action rod around 1.8m is adequate.

Hook Selection
Size 4/0 - 6/0 snelled hooks that come pre packed are ideal.

Baits for Gummy Shark
Crabs, Squid, Pilchard, Barracouta strips, Cockles, Marine Worm.

Tip:  Recycle some of your left over bait and fish offal by adding some pellets and tuna oil, mincing it all up and freezing it in margarine containers. It's ideal for a standard berley bucket, and will last quite a while, thawing out slowly to disperse the berley. Prior to freezing, you could also add some sand, the extra weight making it ideal as a berley bomb. Perfect for boat fishing, where the berley slowly disperses directly under the boat.


Cooking Shark:

Colour of Raw Fillet:

Pink

Texture/firmness:

medium/firm, flaky.

Fat Content:

Low

Flavour: Medium, sweet. Mild to moderate fishy flavour

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

       
recipe for shark in tomato seafood sauce cooking mako shark in frypan dogfish shark, cooking shark recipe shark curry
Tomato Seafood Sauce
for Blackened Shark
Mako Shark 2 Ways Shark - Cooking Dogfish Shark Curry
       

Commercial Fishing for Shark:

This species is a major component of the southern Australian shark fishery (current annual production 5000 tonnes, valued at $20 million to the fisherman). It has been exploited heavily since the 1970's and is currently over-fished. The meat, which is used for consumption mostly under the name of "flake", is very popular in Victoria and Tasmania. This gummy shark is difficult to distinguish from relatives off tropical Australia and New Zealand and its distribution range is not well known. More taxonomic work is required on members of this genus in Australasian waters.

Gummy Shark are caught using bottom set long lines and gill nets.
 

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