Petition Closed

Please Take Shark off Your Menu

1,195
Supporters

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?

Thresher species:
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.

Mako species:
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.

This petition was delivered to:
  • Market Broiler Restaurant
  • Executive Assistant to the Founder/President/CEO
    Cathy Clarke
  • Operations Administrative Assistant
    Patty Spry
  • President and Owner
    Rodney Couch


Fins and Fluke started this petition with a single signature, and now has 1,195 supporters. Start a petition today to change something you care about.