Author: Stefania Vannuccini

Publisher: Food & Agriculture Org.

Published: 1999

Total Pages: 484

ISBN-13: 9789251043615

Sharks are only a small proportion of world recorded fish landings, but they are a versatile and valuable resource. They sustain important fisheries in several countries and are a cheap but valuable source of protein for coastal communities dependent on subsistence fisheries. Sharks are exploited for their meat, fins, teeth, cartilage, liver and other internal organs. This report details species used and methods of preparation for various purposes.