The much maligned shark: A study of shark consumption in the southeastern Caribbean

Protein levels are currently above requirements in the Commonwealth Caribbean, but the bulk of the protein nutrients is imported. The rapidly rising costs of imported meats, especially dried, salt codfish, which has long been the staple fleshfood among West Indians, makes it imperative for Caribbean island governments to seek alternative sources of cheap proteins developed from local sources.

The development of new protein sources is made difficult by the fact that the densely populated Caribbean island mini‐states have little land with which to expand livestock industries. As land resources are limited, the Caribbean countries must look to their sea resources to meet their growing requirements for low‐cost protein foods. Unfortunately, the present catch of fish is only a small portion of the amount available for harvest. The majority of West Indians accept relatively few species of fish for the table.

Sharks constitute a little utilized marine resource throughout much of the Caribbean. The demand for this product is low and erratic, due largely to widespread prejudices against preparing and eating these fish. A fish opinion survey of West Indian attitudes toward shark in the southeastern Caribbean islands identified several negative factors in the use of sharks as a food; namely, their repulsive appearance, unclean eating habits and offensive odor.

Although shark is regarded as a low status, trash fish throughout most of the Caribbean, it is widely accepted as a food in Trinidad and Tobago, where certain species, like the “black fin” (Carcharnihus limbatus), are perceived to have excellent organoleptic qualities. Historical factors, such as the traditional use of shark, also help to explain the widespread acceptance of shark in Trinidad and Tobago. In St. Vincent, St. Lucia and other islands in the eastern Caribbean, shark remains a relatively unknown food which invites much prejudice and skepticism in their use.

An education program to teach prospective customers the use of shark, simple pre‐market processing and the manufacture of shark meat into new forms would likely increase the demand for this fish. Marketing research is a necessary first step to find ways to effectively promote the increased use of shark and other underutilized species in the Caribbean Basin.

Key words:

• shark
• salt codfish
• protein
• Trinidad
• Caribbean
• fisheries