Times of the Islands Summer 2017
Presents the "soul of the Turks & Caicos Islands" with in-depth features about local people, culture, history, environment, businesses, resorts, restaurants and activities.
Presents the "soul of the Turks & Caicos Islands" with in-depth features about local people, culture, history, environment, businesses, resorts, restaurants and activities.
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green pages newsletter <strong>of</strong> <strong>the</strong> department <strong>of</strong> environment & coastal resources<br />
This Caribbean reef shark is carefully examining a baited hook.<br />
The Good Shark<br />
Shark research in <strong>the</strong> Turks & Caicos <strong>Islands</strong>.<br />
By Dr. Aaron C. Henderson and Camilla Smith,<br />
School for Field Studies, Center for Marine Resource Studies, South Caicos<br />
Photos By Camilla Smith<br />
The public perception <strong>of</strong> sharks has shifted dramatically over <strong>the</strong> last couple <strong>of</strong> decades. Whereas <strong>the</strong>y<br />
were once portrayed as bloodthirsty monsters, spawning <strong>the</strong> adage, “The only good shark is a dead<br />
shark,” most people now realise that sharks are an extremely important component <strong>of</strong> <strong>the</strong> ecosystems<br />
in which we find <strong>the</strong>m.<br />
As apex predators, sharks have a strong controlling influence on <strong>the</strong> organisms that <strong>the</strong>y feed upon,<br />
and any reduction in shark numbers is counterbalanced by an increase in <strong>the</strong>ir prey populations. While<br />
this might sound like a good thing, particularly to seafood lovers, <strong>the</strong> problem is that <strong>the</strong>se increased<br />
populations deplete <strong>the</strong>ir own food sources much faster than under normal conditions, and so <strong>the</strong><br />
knock-on effect ripples down through <strong>the</strong> food chain.<br />
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