Black Tip Shark

     Black Tip Shark, or Carcharhinus limbatus, get their name because each one of their fins has a tip that is darker than the rest of their body. On each side of the Black Tip their is a distinctive white stripe. The average size of a Black Tip is almost five feet long and weighs about 40 pounds. The largest ever reported Black Tip was eight and a half feet long (Carcharinus limbatus). 
     When fishing for Black Tip Shark, the best bait to use is cut bait or live bait. If using cut bait, cut your fish in half and throw it into the water. If using live bait, hook the bait through the mouth, allowing it to swim freely. It is not wise to hold your rod in your hand while fishing for Black Tip. You should place the rod in a secure rod holder after you cast. Also, when you put your rod in a holder you should make sure the drag is loose so the Black Tip does not break the line (Eggersten). 
     When fishing for Black Tip you do not need to travel far in order to find one. Black Tip are mostly found in shore. You can catch Black Tip off a inshore boat or in the surf. While fishing for Black Tip you should try and cast your bait near bottom dwelling structures such as reefs or shipwrecks (Eggersten).
     Black Tip Shark are fished for mainly because of their great meat. Here is a recipe courtesy of "Cooks.com"


Ingredients 

• 1-1/2 lb. black tip shark steaks
• 2 tbsp. soy sauce
• 2 tbsp. balsamic, rice or wine vinegar
• 2 tbsp. lemon juice
• 2 tbsp. oil
• 2 tbsp. chopped parsley
• 1 clove garlic, pressed or minced
• 1/2 tsp. freshly-ground black pepper
• minced green onions and parsley

Directions

Cut the shark steaks into service-sized pieces.Place them in a glass dish. Combine the soy sauce, vinegar, lemon juice, oil parsley, garlic and black pepper. Pour the marinade over the fish and marinate for half an hour, turning at least once.
Remove the fish (reserving the marinade) and broil 4 to 5 inches
Brush with the marinade before turning.
Serve with minced green onions and parsley.
Accompaniments: Rice and vegetable pilaf, leaf lettuce tossed with parsley-lemon dressing, and French or Italian sourdough bread.
Fish should be cooked only until it flakes easily. Check it often to prevent overcooking, which will not only make it rubbery, it will render it tasteless.

Works Cited

Carcharinus limbatus." MarineBio.org n. pag. Web. 16 Nov 2010.

Eggersten, Daniel. "The Black Tip Shark." Ask About Saltwater ___Fishing. N.p., n.d. Web. 16 Nov 2010.

"Marinated Shark Steaks." Cooks.com. N.p., n.d. Web. 16 Nov 2010.