Identification & Biology: The blacktip shark gets its name from the black markings on the tips of the dorsal and pectoras fins and the lower lobe of the tail fin. They are a stout-bodied with a moderately long and pointed snout. The blacktip is very similar to the Spinner shark and is often confused for one another; they have similar markings and similar range. is a large shark, native to the continental and insular shelves of tropical and warm temperate seas around the world.
The average size of an adult blacktip shark is approximately 4.10 feet, but some have reported a maximum length of 9 feet long. Their weight is around 40-45 pounds. At birth they range from 10-22 inches long.
The blacktip sharks diet consists of small schooling fishes such as anchovies, sardines, menhaden, herring and mullet. They are also known to consume bottom dwelling fishes , crustaceans, and squid. They are often seen near shore jumping out of the water during feeding.
Range & Habitat: worldwide in tropical and subtropical waters. They live at the surface above continental and island shelves, but will also frequent shallows along sand beaches , bays, and rocky coastlines in warmer months.
Market Desctiption: Blacktip, are often sold in the form of pinkish-white steaks that have ruby-red edges. Its flesh is used fresh, dried or salted for consumption; its hide is used for leather and its liver for oil. It is occasionally taken as a game fish and often by shore anglers. It has not been indicated in unprovoked attacks against humans, but is potentially dangerous.
Habitat: Tropical and subtropical water around the world
Flavor Profile: Thick large flake, meaty flavor, moist flesh
Fishing Technique: hand line, hook& line
Special Note: Often travel in groups of other Blacktip sharks
Suitable Sub: N/A
Buying Tips: Quality shark is easy to recognize. Fresh shark should not have a strong ammonia smell; however, a slight ammonia smell is acceptable. Fresh shark flesh will give slightly when you press it with a finger, then spring back into shape. When choosing shark steaks or fillets, whether they’re fresh or previously frozen, look for moist, translucent (never dried out) flesh.
Recommended Preparation: Cut out any dark meat before cooking shark. Leave any skin attached, as it helps retain moisture during cooking. But the vitamin-rich blacktips have also long been a staple of island dinner tables. The sweet, thick-flaked meat handles a variety of seasonings and preparations and is excellent on the grill.The secret to successful shark cookery is do not overcook. Whichever cooking method you choose, your shark will be cooked when its flesh becomes opaque, yet is still moist on the inside.