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Reef / Whiskery Shark (Furgaleus macki) Photographs and Information



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.

 

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


Reef Shark or Whiskery Shark (Furgaleus macki) Photo

Map showing where Reef Shark | Whiskery Shark are found in Australian waters

Little is known of the biology of this shark.  It is ovoviviparous with litter sizes ranging from 5-24.  It probably gives birth in spring or early summer.  The diet consists mainly of cephalopods (particularly octopus), although teleost fish and crustaceans are also taken.  The whiskery shark is a major species in the Western Australian shark fishery (total catch 1600 tonnes in 1989/90 with a value of $6 million) of which it comprises about 22% of the total catch by weight.  The fishery is now thought to be fully exploited, with signs of over-fishing.  Information is urgently needed on the biology of this species.

Scientific Name Furgaleus macki
Location Southern half of Australia.
Season -
Size 160cm 15Kg 130cm 11Kg
Australian Species Code 37 017003
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 Fishing :


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:

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

 


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