#Repost from our conservation friends at @nakaweproject @download.ins --- The fishery for blue sharks has been estimated to remove 20 million animals every year, this may well be the single largest removal of a large wild vertebrate from the ecosystem in the world.” – Ms. Gillian Shirley Tuagalu, Samoa Delegation, CMS COP12 The Blue Shark is caught globally as target and bycatch in commercial and small-scale pelagic longline, purse seine, and gillnet fisheries. Most of the catch is taken as bycatch of industrial pelagic fleets in offshore and high-seas waters (Camhi et al. 2008). It is also captured in coastal longlines, gillnets, trammel nets, and sometimes trawls, particularly in areas with narrow continental shelves (Camhi et al. 2008, Martinez-Ortiz et al. 2015). The main reasons sharks are caught are their fins, their meat, the liver oil, their cartilage, and their skin. With globalization, food traditions are travelling non-stop around the world, becoming fashionable and leading to increased demand in places where something would have never been eaten before. This is happening with sharks. The number of foreign restaurants serving shark dishes or shark tacos are multiplying, especially in the US. Shark finning is illegal in many parts of the world, including Europe, however, buying and selling shark products, including fins, is legal in most countries, which is why shark fin soup regularly appears on restaurant menus and the shark market keeps expanding. Blue sharks need our attention today! Join us #ABreakForBlues report us if you see Blue shark meat (tintorera) being sold in your supermarket. #GameOverFishing #LetL (at Mother Earth) https://www.instagram.com/p/CBdC97iB1KX/?igshid=1pbgesa1u49er