http://www.balisharks.comTOP RIGHT: A baby blacktip reef shark being
released into the wildRIGHT: A fisherman heading to the centre
with a pair of baby sharks in handLEFT: A guest interacting with a pair of
rescued baby sharks
IMAGES: Bali Sharks Rescue Centeraquarium trade with a mortality rate
above 50 percent. One hundred and
eighty sharks have been released
into marine protected areas, with 65
transferred to the Gili Islands where
it appears to have reversed marine
trophic cascade. The recolonised areas
have also created a shark-friendly dive
zone. Rescues include, but are not
limited to, sharks that have been saved
from netting, long lines, fishing boats,
fish markets, restaurants, fish tanks,
and even bar aquariums.
Alongside their rescue programme,
Bali Sharks has also been involved in
testing the mercury levels of shark
meat in Indonesia. Together with
Green School Bali, they collected and
tested a sample of shark from the local
Jimbaran Fish Market. The Seafood
Inspection Laboratory tested their
first shark sample, which resulted
in a 1.368 parts per million (ppm)
mercury. A bronze whaler, commonly
used for flake, resulted in a level of
1.829 ppm while a bull shark tested at
2.431 ppm mercury level. All samples
in Bali were collected after the sharks
had been processed and sent for
consumption. Both Indonesia and
Australia’s maximum level for mercury
consumption is 1.0 ppm for any fish
species. These alarming mercury
levels speak to the severe pollution in
our oceans. Bali Sharks is continuing
to work with education institutions
and government regulators to keep
consumers updated with health and
fisheries issues. They also hope that
the release of such news will curb the
demand for shark meat and shark fins.