The Greenland shark (Somniosus microcephalus), also known as the gurry shark, grey shark, or by the Kalaallisut name eqalussuaq, is a large shark of the family Somniosidae ("sleeper sharks"), closely related to the Pacific and southern sleeper sharks. The distribution of this species is mostly restricted to the waters of the North Atlantic Ocean and Arctic Ocean.
The Greenland shark has the longest known lifespan of all vertebrate species (estimated to be between 250 and 500 years), and is among the largest extant species of shark. It is a generalist feeder, consuming a variety of available foods. As an adaptation to living at depth, it has a high concentration of trimethylamine N-oxide in its tissues, which causes the meat to be toxic. Greenland shark flesh, treated to reduce toxin levels, is eaten in Iceland as a delicacy known as kæstur hákarl.
The Greenland shark is one of the largest living species of shark. It usually grows 21 ft. long and weighs 2,200 lb., and possibly up to 24 ft and more than 3,100 lb. Most Greenland sharks observed have been around 8.0–15.7 ft long and weigh up to 880 lb.
Males are typically smaller than females. It rivals the Pacific sleeper shark (possibly up to 7 m or 23 ft long) as the largest species in the family Somniosidae. The Greenland shark is a thickset species, with a short, rounded snout, small eyes, and very small dorsal and pectoral fins. The gill openings are very small for the species' great size.
Coloration can range from pale creamy-gray to blackish-brown and the body is typically uniform in color, though whitish spots or faint dark streaks are occasionally seen on the back.
When feeding on large carcasses, the shark employs a rolling motion of its jaw. The 48–52 teeth of the upper jaw are very thin and pointed, lacking serrations. These upper jaw teeth act as an anchor while the lower jaw proceeds to cut massive chunks out of their prey for a quick and easy meal.
The 48–52 lower teeth are interlocking and are broad and square, containing short, smooth cusps that point outward. Teeth in the two halves of the lower jaw are strongly pitched in opposite directions.
The Greenland shark is an apex predator and mostly eats fish, and has been observed actively hunting seals in Canada. The prey found in the stomachs of Greenland sharks is an indicator of the active hunting patterns of these predators. Recorded fish prey have included smaller sharks, skates, eels, herring, capelin, Arctic char, cod, rosefish, sculpins, lumpfish, wolffish, and flounder. Small Greenland sharks eat predominantly squid, while the larger sharks that are greater than 200 cm were discovered eating prey such as epibenthic and benthic fishes as well as seals. The largest of these sharks were found having eaten redfish, as well as other higher trophic level prey.
Greenland sharks, because of their slow speeds, often hunt prey that are asleep. Using their cryptic coloration, they can approach prey undetected before closing the remaining distance by opening their large buccal cavity in order to create a suction that draws in the prey. This is the likely explanation as to why the gut contents discovered in Greenland sharks is often whole prey specimens.
Greenland sharks have also been found with remains of seals, polar bears, moose, and reindeer (in one case an entire reindeer body) in their stomachs. The Greenland shark is known to be a scavenger, and is attracted by the
smell of rotting meat in the water. The sharks have frequently been observed gathering around fishing boats. It also scavenges on seals.
Although such a large shark could easily consume a human swimmer, the frigid waters it typically inhabits make the likelihood of attacks on humans very low, and no cases of predation on people have been verified.
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- 2 cups pancake and baking mix
- 1 tablespoon light brown sugar
- 3/4 cup milk
- 1 cup shredded cheddar cheese
- 1/2 stick butter, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 teaspoon chopped fresh parsley
- Preheat oven to 400º.
- In a medium bowl, stir together baking mix, brown sugar, milk, and cheese until soft dough forms. Drop dough by heaping teaspoonfuls onto ungreased baking sheet.
- Bake 10 to 12 minutes or until golden brown.
- In a small bowl, combine butter, garlic powder, salt, and parsley. Brush butter mixture over warm biscuits and serve.
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