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Sharks are a group (superorder Selachimorpha) of fish, with a full cartilaginous skeleton and a streamlined body, with normally 5, but up to 7 (depending on species) gill slits along the side of, or beginning slightly behind, the head (in some species, a modified slit called a spiracle, is located just behind the eye), dermal denticles covering the body to protect from damage, parasites and improve fluid dynamics, and rows of replaceable teeth in the mouth.
Characteristics
Sharks have keen olfactory senses, with some species able to detect as little as one part per million of blood in seawater. They are even more attracted to the chemicals found in the gut of many species, and often linger near or in sewage outfalls. Some species, such as nurse sharks, have external barbels that greatly increase their ability to sense prey. The short duct between the anterior and posterior nasal openings are not fused like in bony fish.
Shark eyes are similar to the eyes of other vertebrates, including similar lenses, corneas and retinas, though their eyesight is well adapted to their marine environment with the help of a tissue called tapetum lucidum. This tissue is behind the retina and reflects light back to the retina, thereby increasing visibility in the dark waters. The effectiveness of the tissue varies, with some sharks having stronger nocturnal adaptations. Sharks have eyelids, but they do not blink because the surrounding water cleans their eyes. To protect their eyes some have nictitating membranes. This membrane covers the eyes during predation, and when it is being attacked. However, some species, including the great white shark, Carcharodon carcharias do not have this membrane, but instead roll their eyes backwards to protect them.
More on [ Shark ]
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Baby Shark Fry - Pan-fried shark served with a tomato and onion sauce. From iChef.
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Blackened Cajun Shark - Shark steaks dusted with cajun spice mix and pan-seared in butter; from Eat Dangerously Cookbook.
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Broiled Spicy Shark - Shark fillets marinated in lemon juice, herbs, and chili sauce, then broiled. From iChef.
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Exotic Fish Steaks with Marmalade Sauce - Shark steaks served with an orange and soy sauce; cooked on the stove-top or in a microwave. May use tuna or swordfish for variation.
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Mako Shark with Anchovy and Caper Sauce - Broiled, marinated shark fillets served with a tomato, anchovy, and caper sauce.
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Oven-Fried Shark - Baked shark filets coated with herbed bread crumbs.
Poached Shark Remoulade - Oven-poached shark filets. Includes instructions for making the remoulade sauce.
Shark Amandine - Pan sauteed shark served topped with almonds and bacon.
Shark Kabobs - Broiled shark and pineapple with an orange juice and soy marinade; from Arielle's Recipe Archives.
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Shark Kebabs with Orange-Avocado Salsa - Shark marinated in spicy orange juice, broiled and served with salsa made with oranges, avocado, and jalapeno pepper.
Meta Description: [ Find delicious avocado recipes, like shark kebabs with orange-avocado salsa, and other recipes at Epicurious.com ]
Shark Marseillaise - Shark cooked in a tomato and wine sauce.
Shark Steaks au Poivre - Sauteed shark served with a Cognac and cream sauce.
Meta Description: [ View the free recipe for Shark Steaks Au Poivre ]
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Shark Steaks Honolulu-Style - Shark marinated in pineapple juice, garlic, and basil, then grilled.
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Shark with Tomato-Fresh Ginger Sauce - Marinated shark stir-fried with mushrooms.
| What would YOU punch a shark for? sometimes, you just gotta Jackie Chan a Great White... just sayin. -Brent ... | |
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