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Blue Shark (Prionace glauca) Photographs and Information



Blue Sharks are Oceanic, but may be found close inshore where the continental shelf is narrow. Usually found to at least 150 m. Reported from estuaries. Epipelagic, occasionally occurs in littoral areas. Feeds on fishes (herring, silver hake, white hake, red hake, cod, haddock, pollock, mackerel, butterfish, sea raven and flounders), small sharks, squids, pelagic red crabs, cetacean carrion, occasional sea birds and garbage.

Viviparous. Sexual dimorphism occurs in skin thickness of maturing and adult females. May travel considerable distances (one specimen tagged in New Zealand was recaptured 1,200 km off the coast of Chile). Potentially dangerous to humans. Marketed fresh, dried or salted, and frozen; meat utilized for consumption, hides for leather and fins for soup. Sexually mature at 250 cm long and 4-5 years old. The female gives birth up to 80 young measuring 40 cm long, gestation lasts almost a year. Produces from 4 to 135 young a litter.

Dorsal spines (total): 0 - 0; Anal spines: 0. A slim, graceful blue shark with a long, conical snout, large eyes, and curved triangular upper teeth with saw edges; pectorals long and narrow; no interdorsal ridge. Dark blue dorsally, bright blue on the sides, white ventrally. Tips of pectoral fins and anal fin dusky.

 

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


Scientific Name Prionace glauca
Location

Circumglobal in temperate and tropical waters. Newfoundland, Canada to Argentina. Norway to South Africa, including the Mediterranean. East Africa to Indonesia, Japan, Australia, New Caledonia, and New Zealand. Eastern Pacific: Gulf of Alaska to Chile. Highly migratory species.

Size

400 cm TL (male/unsexed); max. published weight: 205.9 kg; max. reported age: 20 years.

 

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 Shark | Shark Fishing :

Blue Shark (Prionace glauca)


Blue shark Identification (Primary Industries & Fisheries, Queensland)


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

 

       
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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