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Beche De Mer
(Sea Cucumber - Trepang)

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

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:

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

 

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