- Market Broiler Restaurant
- Cathy ClarkeExecutive Assistant to the Founder/President/CEO
- Patty SpryOperations Administrative Assistant
- Rodney CouchPresident and Owner
Please Take Shark off Your Menu
Currently on Market Broiler's menu, they offer shark: "Thresher or Mako Shark; A rich, firm steak of today’s catch.(subject to fresh availability)" (http://www.marketbroiler.com/menu.pdf)
Seeing shark served on the menu is concerning for a lot of reasons, but here are just a few:
-It is estimated that between 73-100 million sharks are killed each year.
-90% of shark populations are gone due to over fishing and shark finning, and as apex predators of the sea, that means trouble for us. Sharks keep a very delicate eco-system in balance.
-Sharks contain high levels of mercury, which is very unhealthy for consumption. Recently, 9 people in Madagascar died from consuming shark. More than 100 more people were reported to be hospitalized after consuming shark, with symptoms comparing to what could be mercury poisoning. (http://www.africareview.com/News/Madagascar-Nine-die-after-eating-shark-meat/-/979180/2078984/-/36vej0/-/index.html)
What's on the menu?
Alopias pelagicus (Pelagic Thresher, Thresher Shark, Whiptail Shark)-
http://www.iucnredlist.org/details/161597/0 - is listed as vulnerable with decreasing population trend.
Alopias superciliosus (Bigeye Thresher Shark, False Thresher) - http://www.iucnredlist.org/details/161696/0 - is listed as vulnerable with decreasing population trend.
Alopias vulpinus (Common Thresher Shark)- http://www.iucnredlist.org/details/39339/0 - is listed as vulnerable with decreasing population trend.
Isurus oxyrinchus (Shortfin Mako) - http://www.iucnredlist.org/details/39341/0 - is listed as vulnerable with decreasing population trend.
Isurus paucus (Longfin Mako)- http://www.iucnredlist.org/details/60225/0 - is listed as vulnerable with decreasing population trend.
The reason for the concern with these species of shark being served on the menu is because they are listed on the IUCN Redlist as vulnerable. Sharks are threatened every day by shark finning, over fishing and are targeted by long-liners. There are so many sustainable options for a seafood restaurant, and shark of any species is not one of them. For the health of the oceans and humans alike, taking shark off of the menu would be a step in the right direction.
- Market Broiler Restaurant
- Executive Assistant to the Founder/President/CEO
- Operations Administrative Assistant
- President and Owner
Rodney Couch, Founder/President/Chief Executive
Officer of Market Broiler
I am urging you to please take shark off of the menu at Market Broiler.
One of the reasons for the concern with these species of shark being served on the menu is because they are listed on the IUCN Redlist as vulnerable with decreasing population trends. Sharks are threatened every day by shark finning, over-fishing and are targeted by long-liners. The slow maturation of these sharks makes them more vulnerable to their populations being over-fished, as they do not produce many young.
There are also major health concerns that come with consuming shark. Sharks contain high levels of mercury and other toxins, which can be very dangerous for human consumption. Mercury poisoning causes sterility as well as damage to the central nervous system. Pregnant women are advised to stay away from shark meat altogether because high levels of mercury can cause development issues in unborn children.
There are so many sustainable options for a seafood restaurant, and shark of any species is not one of them. For the health of the oceans and humans alike, taking shark off of the menu would be a step in the right direction.
For more information, I have attached several links:
IUCN Redlist Info:
Pelagic Thresher: http://www.iucnredlist.org/details/161597/0
Bigeye Thresher: http://www.iucnredlist.org/details/161696/0
Common Thresher: http://www.iucnredlist.org/details/39339/0
Shortfin Mako: http://www.iucnredlist.org/details/39341/0
Longfin Mako: http://www.iucnredlist.org/details/60225/0
Mercury concentrations: http://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm191007.htm
Mercury levels (Note shark is on the table with the highest levels of mercury): http://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm115644.htm
NRDC: Effects of Mercury: http://www.nrdc.org/health/effects/mercury/effects.asp
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