Wild Shellfish Alert - Do not eat wild shellfish from areas in and around Spring Bay and the Mercury Passage in South East Tasmania.
mako shark, mako, blue pointer, mackerel shark, snapper shark
The mako’s scientific name means ‘sharp nose’ and this is its most important identifying feature, along with the steely blue colour on the dorsal side with white underneath. A large shark with black eyes, they have a high first dorsal fin and small second dorsal and anal fins. The tail is crescent shaped. Makos have long, narrow teeth that protrude from the mouth.
Makos are considered vulnerable, so catch and release ethics should be followed especially when smaller sharks are hooked. Using circle hooks is recommended. If you catch a tagged mako, please record the tag details and report to the Institute for Marine and Antarctic Research.
Do not take in shark refuge areas. Research suggests that gummy sharks are being heavily fished, so area restrictions to protect this species and school shark are extremely important.
The dorsal and pectoral fins must remain attached to all shark until they are landed.
Makos are a pelagic species found from surface waters down to 500 metres right around Tasmania, particularly during the late spring and summer months.
These sharks are highly sought after as a game species and for their good eating qualities. They can be attracted to boats that use a berley trail and then presented with baits. An impressive shark that will come close to a boat, eyeing off the occupants. They follow schools of bait fish such as jack mackerel, pilchards and squid which they attack from beneath using their speed as an element of surprise. They are the fastest of all sharks, reaching speeds of around 70 km/h in short bursts.
Makos have powerful jaws full of razor sharp teeth. They are capable of leaping clear of the water when hooked with the possibility of landing in a boat if care is not taken. They may also ‘play dead’ when hooked on a longline or dropline, only to spring to life once landed in a boat.
Fillets are pale pink to white, firm flesh and can be prepared similar to flake.
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