The Writer of Jaws Regretted Writing It
Living about 12 hours from the nearest coast, it is safe to say that I am no expert on oceans. Despite that, I still do my best to learn about interesting facts and issues about it.
For example, did you know that 50-80% of the worlds oxygen comes from the ocean? Much of the oxygen is thanks to phytoplankton, and sharks actually play a huge role in keeping their populations healthy. They feed on the creatures that feed on phytoplankton, so they prevent overgrazing.
Putting it simply, no sharks means more overgrazing, which means less oxygen for us.
“When apex shark populations decline, it can cause rapid increases in their prey populations, creating a ripple effect throughout the food chain known as a trophic cascade”
Shark Angels
Yet there is still minimal protection on sharks, in part because of fears that the movie “Jaws” fueled. It was the worlds first summer “blockbuster” movie —named for the way people lined up down the block to see it — and was even how the word was born.
The film created a boom in shark sport fishing, and something called “The Jaws Effect” where people(even today) think shark encounters are much more dangerous than they really are.
The impact of it on sharks was so detrimental that the movie’s director, Steven Spielberg, felt guilty for his creation.
“I truly and to this day regret the decimation of the shark population,” Spielberg told BBC, “because of the book and the film.”
The Washington Post
Since the movie was released, the shark population has seen a decline of over 50%.
Perhaps the person with the most regrets was Peter Benchley — the author of the book — who then spent his time trying to save sharks and undo the damage caused to them.
“What I now know, which wasn’t known when I wrote Jaws, is that there is no such thing as a rogue shark which develops a taste for human flesh,’’ Benchley told the Animal Attack Files in 2000. “No one appreciates how vulnerable they are to destruction.’’
Boston.com
Sharks don’t have hands to reach out and feel the world with, so most shark attacks are bite-and-release. They grab hold, realize its not their usual meal, and let go. You are actually more likely to be killed by a vending machine than a shark, and many people have a positive interaction with a shark without even knowing it.
There are only about 9 shark-caused human deaths a year, while in comparison, an estimated 100 million sharks are killed per year throughout the world.
Another danger facing sharks at the hands of humans is all because of fishing. One of the most common reasons is for Shark Fin Soup. The shark adds no flavour to this high-status soup, only texture, but is wildly popular.
"It is not surprising that the popularity of a dish embodying such aristocracy and elitism declined once the Chinese Communist Party came to power in 1949. However, by the late 1980’s China had undergone far-reaching market-economy reforms which led to a rapidly expanding upper and middle class, who were eager to showcase their new-found wealth; shark fin soup once again became a way of doing so. Considering that the price per bowl can range from just HK$5 (45p) to an incredible HK$2000 (£180) depending on the type, style and preparation of the shark fin served, the dish is a viable option for a large number of people."
"Shark fin soup: a dangerous delicacy for humans and sharks alike," The Guardian (Recommended read)
The popularity of the soup has led to a heavy increase in fin hunting, to the point where 100 million sharks are killed for their fins every year. To make it extra cruel, the meat of the shark itself is not worth much, so the sharks — still alive — are often thrown back in after their fins are removed. Without the fins, they can not swim, so they endure a slow death.
One thing to note is that the bigger the sea creature, the higher the levels of mercury, and shark is no exception.
"The methylmercury is absorbed by the bigger animal, and — since the bigger the fish, the longer it lives and the more it eats — larger fish species accumulate a lot more methylmercury in their body. In other words, fish higher up the food chain “bioaccumulate” more methylmercury than do those lower on the food chain."
"So Where Does All That Mercury in Fish Come From?" Food Print
The other reason is for medicine and vitamins. For example, recent demand for Omega 3 supplements is seeing a new rise in shark overfishing, despite more sustainable choices, such as seaweeds, are comparable, if not better for you.
