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School Shark (Galeorhinus galeus) Photographs and Information



Alternative names for School shark are Snapper shark, tope, soup-fin shark.

A moderately slender, bronzy grey shark with a very large subterminal lobe on the caudal fin giving it a 'double-tailed' appearance, a small second dorsal fin (about equal in size to the anal fin), and sub-triangular teeth with oblique cusp and lateral cusplets.

Body fusiform, moderately slender. Snout relatively long, preoral length about equal to mouth width; anterior nasal flaps very small. Upper labial furrows not extending forward to level of upper jaw symphysis; lower labial furrows shorter than upper. Teeth similar in both jaws, almost triangular with oblique cusp and lateral cusplets. First dorsal-fin origin over slightly behind free rear tips of pectoral fin. Second dorsal fin much smaller than first dorsal fin, similar in size to anal fin. Subterminal lobe of caudal fin very large, almost as long as lower caudal-fin lobe 37/33. Total vertebrae 129-139, precaudal 81-87.

Bronze to greyish brown dorsally, pale ventrally surface near snout tip often translucent.

In Australia, born at about 30 cm and attains 175 cm. Males mature at 120 cm and females at 130 cm. Elsewhere the species may reach a lager adult size (to 195 cm in the eastern North Pacific) and have a larger size of maturity.

Widespread in temperate waters of the eastern North Atlantic, western South Atlantic, eastern North and Pacific, and off South Africa, New Zealand and southern Australia. Locally from Moreton Bay (southern Queensland) to Perth (Western Australia), including Lord Howe Island and Tasmania. Mainly demersal on the continental and insular shelves, but also on the slopes, at depths from the near-shore zone to 550 m.

 

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

School shark often occurs in small schools composed predominantly of one sex and size group. It makes long migrations, apparently with reproduction. Movements of up to 2500 km have been recorded in the north-east Atlantic and up to 1400 km in southern Australia. It is ovoviviparous, producing gestation of about 12 months. Tagged adult individuals have been recaptured after 41 years, indicating of at least 55 years. Females take 8-10 years to reach maturity. From feeding studies of south Australia sharks, it eats mainly teleost fish and cephalopods. The school shark, which has been exploited since the mid1920's and is now over-fished, is a major component of the southern Australian shark fishery (currently annual production about 5000 tonnes and valued at $20 million to the fisherman). The meat is used for human consumption and is extremely popular in Victoria. This shark also supports (or has supported) large fisheries off South America, California, South Africa, New Zealand and northern Europe, where it is taken for its meat, fins and liver-oil.

Scientific Name Galeorhinus galeus
Location Southern half of Australia.
Season -
Size 180cm 33Kg 100-130cm 6-12Kg
Australian Species Code -37 017008
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


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 Shark | Shark Fishing :

It is a prized sporting fish which will take small lures and also live bait.      


Cooking Shark:

Colour of Raw Fillet:

Pink

Texture/firmness:

medium/firm, flaky.

Fat Content:

Low

Flavour: Medium, sweet. Mild to moderate fishy flavour

school shark fillet, fillet of shark
School Shark Fillet

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

Easy Fish Recipes - From How To Cook Fish

 

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

Commercial Fishing for Shark:

 

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


 

 


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