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Fish Photos & Information

Fish, Crustaceans & Cephalopods

Beche De Mer
(Sea Cucumber)

The mako shark or mako is sometimes called a blue pointer or mackerel shark .

It is occasionally confused with the more lightly built blue shark (Prionace glauca), but this latter species has much longer pectoral fins, a longer, more rounded nose or snout and very different teeth. Also, the top lobe of the blue shark's tail is noticeably longer than the bottom lobe. There are said to be at least two species of mako sharks in the world's oceans. The most common in Australian waters is the shortfin mako described here.

Dorsal spines (total): 0 - 0; Anal spines: 0. A large, spindle-shaped shark with large black eyes, a sharp snout, and large, narrow, hooked teeth with smooth edges. Caudal fin lunate, lower lobe strongly developed. Dark blue above, white below. Tiny second dorsal and anal fins.

Oceanic, but sometimes found close inshore. Usually in surface waters, down to about 150 m. Coastal, epipelagic at 1->500 m. Feeds on bony fishes, other sharks, cephalopods; larger individuals may feed on larger prey such as billfish and small cetaceans. Ovoviviparous, embryos feeding on yolk sac and other ova produced by the mother. With up to 18 young in a litter. Tagging in New Zealand indicates seasonal migrations. Probably the fastest of all sharks and can leap out of the water when hooked. Potentially dangerous and responsible for unprovoked attacks on swimmers and boats. Utilized fresh, dried or salted, smoked and frozen; eaten broiled and baked. Valued for its fine quality meat as well as its fins and skin. Oil is extracted for vitamins and fins for shark-fin soup. Jaws and teeth are also sold as ornaments and trophies. Give birth to 4-16 young, 60-70 cm long.

Other Shark Links:

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:

Angling for Mako Shark:
Mako sharks are eagerly sought by game and sport fishers who mostly target them with live and dead fish baits presented on wire leaders in a berley (chum) trail. However, they have also been known to strike lures and flies, and are very fond of fresh or live squid. When hooked, the mako is a strong, spirited fighter sometimes capable of spectacular aerial displays. It can be an especially dangerous adversary when gaffed or tail roped, and there are countless stories of violent mako encounters at boat-side !

Cooking Shark:

The mako is regarded as one of the finest eating sharks of all, with dense, pinkish meat that is very similar to that of the broadbill swordfish. It should be thoroughly bled after capture. The flesh of very large makos can be a little coarse at times and may contain high levels of heavy metals and other accumulated contaminants.

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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