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Shark meat production in Sri Lanka.
- 1. 1 SHARKS
- 2. CONTENT 1. Introduction. 2. Biology. 3. Distribution and abundance. 4. Behavior. 5. Life cycle. 6. Food habits. 7. Catching methods. 8. Production level in Sri Lanka. 9. Nutritional level of fish meat 10. Average price of shark meat. 2
- 3. INTRODUCTION 3 • Solitary hunter. • Sharks can be highly social, remaining in large schools. • Nonselective feeders. • Sinhala name : ම ෝරා(Mora) • Tamil name : Sura • Scientific name : Selachimorpha spp. • Kingdom : Animalia • Phylum : Chordata • Class : Chondricthyes ( cartileginous fish) • Order : Lamniformes • Lifespan : 20 – 30 years • Speed : 50km/h
- 4. 4 Smooth hammer head shark Blacknose shark Blacktip shark Blue shark Bull shark Species Dusky shark Crocodile shark
- 5. 5BIOLOGY
- 7. 7• Shark biodiversity generally associated with latitudinal and bathymetric gradients. • Species richness typically increases toward the equator. • Sharks represent approximately 60% of the Great Barrier Reef. • “Top down predation pressure” on lower trophic levels.
- 8. 8BEHAVIOR • Solitary or gregarious in the form of schools. • Nocturnal predators of the ocean. • Great whites do not give their young any parental care. • Slap the water then jump out of water after they slap their tail. • Sharks come from the sea floor to ambush their food. • Arch their bodies and open their mouths to exhibit threats to other shark.
- 9. 9LIFE CYCLE
- 10. 10FOOD HABITS • Low on food web. • Some are scavengers. • Many are predators. • Never share their food. • Circle their prey, disconcertingly appearing seemingly out of nowhere and frequently approaching from below. • Feeding is inhibited in large males during courtship and in gravid females while on the nursery grounds. • Locate food by chemical senses(Olfactory). • Feeding habit vary with foraging method and dentition
- 11. 11CATCHING METHOD Catching method Strike netting Longlining Drift gill netting
- 12. 12PRODUCTION LEVEL IN SRI LANKA • Over 60 shark species reported in Sri Lanka. • 12 species are predominant. • Silky sharks are more than 50% . • High demand for shark meat in fresh basis as well as in dry basis • High demand for shark fins in export trade. • Annual shark production nearly 4851 metric tons • Contributes 3% of the total marine fish production in Sri Lanka. • Fins are mostly used to make soups.
- 13. 13 Shark meat Smoked meat salted meat Value added products Sausages fish balls, fish pastes, shark steaks for barbeques
- 14. 14NUTRITIONAL LEVEL OF SHARK MEAT Calories : 194kcal/cup Major nutrients : Selenium – 52.55% : Isoleucine – 44.08% : Vitamin B-12 – 42.92% : Lysine – 41.54% : Tryptophan – 40.91% Fat : 47.7kJ Protein :105kJ
- 15. 15 AVERAGE PRICE OF SHARK MEAT • $26 per pound • Value of dry fish- Rs.700 per kilogram • Retail market price – Rs.1000 per kilogram
- 16. 16 SUMMARY • They have highly refined senses for communication and hunting; taste, vision, touch, hearing and electroreception. • It could detect even slightest hint of blood. • Long lining method mostly used for catch sharks. • Mostly shark catching is banned in Sri Lanka. • Most people demand for shark fins, meat and liver oil.
- 17. 17 REFERENCE 1. Rex I. De silva,The sharks of Sri Lanka, FOGSL, 2015 2. Rex I. De Silva, Loris, The shark killers and other shark lore, Vol.28, 2016. 3. MFAR, DFAR & NARA, Sri Lanka national plan of action for the conservation and management of sharks, Dec 013. 4. Mendis A. S.(1954), fishes of Ceylon, Bulletin No:02, Fisheries research station. 5. Amarasooriya A. , Dayaratne P. , (1994), A species identification of the shark catches landed in the west and the South West coasts of Sri Lanka. NARA annual report.
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