The fourth one said, "Let's swim and have some fun."
The fifth one said, "Look! The race is almost done."
So the five little sharks swam out one day,
They swam, and they swam, and they swam far away.
The mere mention of the movie "Jaws" can keep many of us from rushing into the ocean for a swim. Even though they're pretty terrifying creatures, sharks are pretty amazing, too. Just consider the rows and rows and rows of teeth, and a jaw that easily dislocates to accomodate a really big supper.
Sharks -- member of a group of almost exclusively marine and predaceous fishes. There are about 400 species of sharks, ranging from the 2-ft (60-cm) pygmy shark to 50-ft (15-m) giants. They are found in all seas, but are most abundant in warm waters. Some may enter large rivers, and one ferocious freshwater species lives in Lake Nicaragua. Most are predatory, but the largest species, the whale shark and the basking shark , are harmless plankton eaters. Dogfish is the name for members of several families of small sharks; these should not be confused with the bony dogfishes of the mud minnow and bowfin families.
A great white shark would be able to detect a single drop of blood in an Olympic-size pool!
A shark's sense of smell is directional. The twin nasal cavities act something like your two ears: Smell coming from the left of the shark will arrive at the left cavity just before it arrives at the right cavity. In this way, a shark can figure out where a smell is coming from and head in that direction.
Sharks have a very acute sense of hearing. Research suggests they can hear low pitch sounds well below the range of human hearing. Sharks may track sounds over many miles, listening specifically for distress sounds from wounded prey.
Many shark species also rely heavily on their sense of taste. Before these sharks eat something, they will give it a "test bite" first. The sensitive taste buds clustered in the mouth analyze the potential meal to see if it's palatable. Sharks will often reject prey that is outside their ordinary diet
(such as human beings), after this first bite of corse!!
Bees, wasps and snakes are responsible for more fatalities each year than sharks.
In the US, the annual risk of death from lightning is 30 times greater than from shark attack1.
Consider the number of divers, swimmers, surfers, waders, etc. in the world, and then consider that only 3 shark attacks resulted in fatalities worldwide in 2002. There were no fatalities that resulted from shark attacks in the US in 2003.
Contrary to what people might think, divers are actually at a lower risk of shark attack than other water sports participants. 54% of shark attacks were on surfers/windsurfers, 38% were on swimmers and only 6% were on divers/snorkelers.
Contrast 3 worldwide shark attack fatalities to 42,815 fatalities in the US alone due to car crashes. There is a significantly higher chance of a person being killed going to or coming from the theater to see "Open Water" versus a shark attack.
Did You Know...
All sharks belong to a class of fish called Chondrichthytes.
There are 375 species of shark.
Sharks are placed into eight groups according to the number and shape of fins.
A shark never runs out of teeth (In fact, during a shark's entire life, he/she will produce tahousands if not millions of teeth.)
Sharks have skeletons made of cartilage.
A shark is covered in denticles, which give the skin a rough feel if rubbed the wrong way.
The manta ray, skate, guitarfish, and sawfish are all close relitives of the shark.
Ancient sharks appeared in the seas 200 million years before dinosaurs ruled the earth.
A remora is a kind of fish that hitches a ride on the back of a shark (They eat tiny shellfish and copepods that normally infest a sharks fins and gills.)
Whale sharks are the largest fish in the world, 13 tons and 40 feet long.
Shark steaks are becoming a delecacy in some restaurants.
SHARK RECIPES AT BOTTOM OF PAGE
Shark meat is nutritious and is used for human food.
Shark meat is nutritious and is used for human food. In Asian cuisines a prized gelatinous soup is made from the fins of certain species; many of the estimated 100 million sharks landed annually are taken just for the fins. The flesh is also sold for poultry feed, and shark oils are used in industry; shark-liver oil was formerly used as a source of vitamin A.
Braised Shark Steaks, A La Basque
Broiled Spicy Shark
Grilled Shark to die for
Linguine with Shark Marinara
Shrimp 'n Shark in Brandy Sauce
Braised Shark Steaks, A La Basque
An old, traditional way to use shark.
2 pounds shark steaks
no more than 3/4 inch thick Flour as necessary,
4 tablespoons minced flat-leaf parsley
4 garlic cloves
1 dried hot red pepper pod, seeded
(may be replaced by 1 or more jalapeno, to taste)
1/2 cup olive oil, plus 2 extra tablespoons
1 large Spanish onion, sliced in thin rounds
2 tablespoons dry white wine
(or to taste: wine vinegar or balsamic vinegar)
Dredge the steaks in the lightly salted flour. Pat well so that barely a veil of flour coats the fish. Set aside. Mince together parsley, garlic, and hot red pepper pod(s). Heat the oil in a pan that will accommodate the fish snugly in one layer. Saute in it half of the mince, and when barely golden, put over it the shark steaks. Sprinkle over them the rest of the mince. Tightly cover the pan and cook over low heat for about 12 minutes. In the meantime, in a separate pan saute the onion rings in 2 tablespoons of olive oil. Sprinkle with salt and when barely wilted, stir in the wine (or vinegar, to taste). With a slotted spoon transfer the fish to a serving platter, spoon over them the pan juices, cover with the onion rings and serve warm.
Shrimp 'n Shark in Brandy Sauce
This is a classic example of quick and elegant. The texture of the shrimp and that of the shark match perfectly to make a dish suitable for a formal, light meal. An acceptable alternative is to substitute Marsala wine for the brandy, but then the title should be "Shrimp 'n Shark in Marsala Sauce."
10 ounces Cape shark, in 1/2-inch cubes 1 lemon
Salt 10 ounces medium shrimp
1 garlic clove 4 tablespoons olive oil
1 tablespoon unsalted butter 1/4 cup brandy
(or Marsala wine)
Freshly ground pepper, to taste 1 tablespoon capers, rinsed, drained and minced
2 tablespoons minced flat-leaf parsley
Put the shark cubes in a bowl, sprinkle them with a little salt and moisten with the juice of 1/2 lemon. Mix well and set aside. Shell, de-vein and butterfly the shrimp. Reserve the shells. Saute garlic and shrimp shells in the olive oil over medium high heat. When garlic is blond and the shells a deep coral color, scoop them out with a slotted spoon, letting all the oil drain back in the pan. Add the butter and when this is melted, raise the heat and add the butterflied shrimp. Stir, and when the begin to color, add the shark cubes and any juices in their bowl. Cook for 2 minutes, stirring, then add the juice of the remaining half lemon and the brandy (or Marsala). Cook over low heat for another 2 minutes. The fish and the shrimp should have released their moisture to make a somewhat liquid pan sauce. Taste and adjust for salt and pepper. Add the cappers and parsley, mixing well. Do not overcook: shrimp and shark should be cooked but moist. If the pan sauce is too liquid, transfer the fish to warm serving plates, reduce the pan sauce to the consistency of a thin cream, pour it over the shrimp and shark and serve warm.
Remove skin and eventual bones from fish. Cut it in 1/2-inch cubes. Put them in a sealable plastic food bag, add the wine and the oregano, squeeze all air out of the bag, seal it, and let it rest. In a saute pan, brown the garlic and the pepper pod in butter and oil. When the garlic is golden brown, scoop out garlic and pepper and discard. Add the chopped anchovy fillets to the pan. Mash and stir them with a fork until the anchovy is melted. Drain the shark cubes, saving the marinade. Raise the heat under the sauce pan, add the cubed shark and saute it quickly, stirring for a minute or two. Add the chopped tomatoes and ther canning juice, bring to a boil and then simmer for 10 ro 15 minutes, or until a sauce consistency is achieved. Add the shark cubes to the sauce, cook at a simmer for a minute or so just to flavor the fish. Turn the heat off and keep warm. Cook the linguine in abundantly salted water (1 teaspoon per quart), drain when al dente. While the linguine cook, moisten with 1 teaspoon olive oil a small saute pan, add the bread crumbs and, stirring over medium high heat, toast them to a golden brown color. Toss the linguine with the shark marinara sauce and serve with a sprinkling of the toasted bread crumbs on top.
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While sports fishing off the Florida coast, a tourist capsized his boat. He could swim, but his fear of alligators kept him clinging to the overturned craft. Spotting and old beachcomber standing on the shore, the tourist shouted,"Are there any gators around here?!"
"Naw," the man hollered back, "they ain't been around for years!"
"Feeling safe, the tourist started swimming leisurely toward the shore.
About halfway there he asked the guy,"How'd you get rid of the gators?"
"We didn't do nothin'," the beachcomber said.
"The sharks got 'em."
Blessed are the flexible, for they shall not be bent out of shape.
Bull Sharks are one of the only species that can live in fresh water.