The Caribbean Reef Shark is known to become aggressive in the presence of food, but they are mostly only considered dangerous to humans because of its size. This shark was fished in Belize for almost the entire 20th century. They were used to make local delicacies in addition to liver oil (mostly used in cosmetics). Their low reproduction rate combined with a high level of hunting and fishing have caused the numbers to dwindle. The shark is now considered to be near threatened. Many countries and organizations have banned the commercial fishing of this species.
Blowhole Cliffed coast Coastal biogeomorphology Coastal erosion Concordant coastline Current Cuspate foreland Discordant coastline Emergent coastline Feeder bluff Fetch Flat coast Graded shoreline Headlands and bays Ingression coast Large-scale coastal behaviour Longshore drift Marine regression Marine transgression Raised shoreline Rip current Rocky shore Sea cave Sea foam Shoal Steep coast Submergent coastline Surf break Surf zone Surge channel Swash Undertow Volcanic arc Wave-cut platform Wave shoaling Wind wave Wrack zone
The Caribbean reef shark (Carcharhinus perezi) is a species of requiem shark, belonging to the family Carcharhinidae. It is found in the tropical waters of the western Atlantic Ocean from Florida to Brazil, and is the most commonly encountered reef shark in the Caribbean Sea. With a robust, streamlined body typical of the requiem sharks, this species is difficult to tell apart from other large members of its family such as the dusky shark (C. obscurus) and the silky shark (C. falciformis). Distinguishing characteristics include dusky-colored fins without prominent markings, a short free rear tip on the second dorsal fin, and tooth shape and number.
The snout is rather short, broad, and rounded, without prominent flaps of skin beside the nostrils. The eyes are large and circular, with nictitating membranes (protective third eyelids). There are 11–13 tooth rows in either half of both jaws. The teeth have broad bases, serrated edges, and narrow cusps; the front 2–4 teeth on each side are erect and the others increasingly oblique. The five pairs of gill slits are moderately long, with the third gill slit over the origin of the pectoral fins. The first dorsal fin is high and falcate (sickle-shaped). There is a low interdorsal ridge running behind it to the second dorsal fin, which is relatively large with a short free rear tip. The origin of the first dorsal fin lies over or slightly forward of the free rear tips of the pectoral fins, and that of the second dorsal fin lies over or slightly forward of the anal fin. The pectoral fins are long and narrow, tapering to a point. The dermal denticles are closely spaced and overlapping, each with five (sometimes seven in large individuals) horizontal low ridges leading to marginal teeth.
Caribbean reef sharks are prohibited from being caught by commercial fishers in U.S. waters, however harvest of these sharks may be permissible in other countries. During the past few decades, an increasingly popular (and even more controversial) commercial aspect of the Caribbean reef shark has emerged. To increase clientele, many dive-boat operations have come to include shark-feeding dives as a part of their agenda, with some of the most popular sites being main habitats of Caribbean reef sharks. Although new regulations prohibit such feedings off the coast of Florida, no such restrictions have been placed on operations in Bahamian or other Caribbean waters.
The International Union for Conservation of Nature (IUCN) has assessed the Caribbean reef shark as Near Threatened; its population has declined off Belize and Cuba from overfishing and exploitation continues in other regions. They are also threatened by the degradation and destruction of their coral reef habitat. Commercial fishing for this species is prohibited in United States waters. They are protected in the Bahamas due to their significance to ecotourism, as well as in a number of Marine Protected Areas (MPAs) off Brazil and elsewhere. However, enforcement against illegal fishing is lacking in some of these reserves, and many areas in which this species is abundant are not protected.
During mating, the male grey reef shark will bite at the female's body or fins to hold onto her for copulation. Like other requiem sharks, it is viviparous: once the developing embryos exhaust their supply of yolk, the yolk sac develops into a placental connection that sustains them to term. Each female has a single functional ovary (on the right side) and two functional uteruses. One to four pups (six in Hawaii) are born every other year; the number of young increases with female size. Estimates of the gestation period range from 9 to 14 months. Parturition is thought to take place from July to August in the Southern Hemisphere and from March to July in the Northern Hemisphere. However, females with "full-term embryos" have also been reported in the fall off Enewetak. The newborns measure 45–60 cm (18–24 in) long. Sexual maturation occurs at around seven years of age, when the males are 1.3–1.5 m (4.3–4.9 ft) long and females are 1.2–1.4 m (3.9–4.6 ft) long. Females on the Great Barrier Reef mature at 11 years of age, later than at other locations, and at a slightly larger size. The lifespan is at least 25 years.
^ Garla, R.C.; Chapman, D.D.; Shivji, M.S.; Wetherbee, B.M.; Amorim, A.F. (2006). "Habitat of juvenile Caribbean reef sharks, Carcharhinus perezi, at two oceanic insular marine protected areas in the southwestern Atlantic Ocean: Fernando de Noronha Archipelago and Atol das Rocas, Brazil". Fisheries Research. 81 (2–3): 236–241. doi:10.1016/j.fishres.2006.07.003.
This sturdy shark is abundant in the Caribbean, and because of its average features, is often confused with other requiem sharks. Usually growing 6.5 to 10 feet long, these are the apex predator of their food web. They have been found ‘sleeping’ in caves and on the ocean floor, behavior that is still unexplained. There has been concern over eating these sharks because of the build-up of toxins in their flesh, but now they are valued for tourism more than food, which brings its own safety issues.
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