spinner vs black tip

[knottybynature]

What is the difference between the 2 sharks? They look the same to me.

[no1painter]

knotty,
I believe they are the same, Spinner just being a common name because the Black Tip likes to jump and spins as he does so. There was a news story the other day about a photgrapher shooting pictures of surfers and he just happened to catch a blacktip leaping into the air just behind the surfers sitting on their boards. Painter

[montylfl]

Found this on a site

The spinner shark, Carcharhinus brevipinna, is a requiem shark of the family Carcharhinidae, found in the western Atlantic Ocean between latitudes 40° N and 38° S. Its length is up to about 3 m.

The spinner shark is a slender shark with a long, narrow, pointed snout, long gill slits and small, narrow-cusped teeth. The first dorsal fin is small, there is no interdorsal ridge, and the labial furrows are longer than in any other grey shark. It is found on the continental and insular shelves from close inshore to offshore. It is capable of vertical spinning leaps out of the water as a feeding technique in which the sharks spins through a school of small fish with an open mouth and then breaks the surface. It feeds mainly on pelagic bony fishes, also small sharks, cuttlefish, squids, and octopuses.

It is viviparous. It forms schools, and is highly migratory off Florida and Louisiana and in the Gulf of Mexico. It is regularly caught in fisheries and the flesh is utilized fresh and dried salted for human consumption. The fins are probably used in the oriental shark fin trade, and livers for vitamin oil production.

Coloration is grey above, white below, with a conspicuous white band on its sides. The second dorsal, anal, undersides of pectorals and lower caudal fin lobe are black or dark grey-tipped in subadults and adults, but unmarked or nearly so in small individuals

The blacktip shark, Carcharhinus limbatus, is a large shark, native to the continental and insular shelves of tropical and warm temperate seas around the world.

The blacktip is a large fairly stout shark, grey in colour, normally with black-tipped fins. It has a long, narrow, pointed snout, long gill slits, a large first dorsal fin and fairly large second dorsal

Like its close relative the spinner shark, C. brevipinna, the blacktip shark is a fast swimming shark capable not only of breaching, or leaping out of the water, but also of rotating (spinning) several times before re-entering the water. Some consider it non-aggressive and unlikely to attack humans without stimulus, but it is blamed for the majority of shark bites in Florida numbering several dozen a year[1].

There is some evidence of segregation with some populations showing separation between groups of adult males and non-pregnant females on the one hand and pregnant females and young on the other.

Blacktip sharks feed mainly on a wide range of bony fish: sardines, herring, mullet, jacks, and Spanish mackerel, among others; the young of other sharks including dusky sharks; and some cephalopods and crustaceans.

The blacktip shark is viviparous and has a yolk-sac placenta with 1 - 10 pups per litter (4 - 7 as a mean figure). The gestation period is believed to be 10 to 12 months and females are thought to breed every other year.

[thefishslayer]

They call black tips spinner sharks but there might be another speices with the exact name

[goindeep]

good post monty. They are different but similar.

Some more info I found:

"Spinner sharks may be differentiated from the blacktip shark by its anal fin, which has a black tip, while the blacktip shark's is white without a black tip."

Here is a side by side comparision of a spinner shark and a blacktip shark, notice the black tip on the anal fin of the spinner shark which is absent on the blacktip shark.




The spinner shark is often confused with the blacktip shark (C. limbatus), however it is possible to distinguish these two species. The first dorsal fin of the blacktip shark at midpoint of pectoral fin inner margin in contrast to the spinner shark where the first dorsal originates or behind the rear tips of the pectoral fins. While this difference is useful in the identification of adults, it cannot be used to distinguish juveniles. The shape of the first dorsal fin also differs between the two species. In the spinner shark, the posterior edge of the fin is approximately perpendicular to the horizontal axis of the body and the tip is more rounded. The blacktip shark's first dorsal fin has a slightly falcate trailing edge. Another difference is the anal fin of the spinner is tipped in black while the blacktip shark lacks this marking. However, this black marking can fade on dead sharks.

[filletnrelease]

All I got to say, is thats some good eating, either one.

[sharkark]

The spinner is usually refered to as a large blacktip and the "blacktip" as the small blacktip. Sometimes greater and lesser blacktips. The large blacktip (spinner) gets bigger, go figure but both (at times)will spin when they jump. Had a large blacktip a few years ago about 7' down near Port Manatee come out of the water, go parallel to the water and spin around twice while in that position and then back down into the water. He then came back out of the water and repeated the same spin while parallel to the water. What an awsome site and what an awsome "fish" to catch and as someone said, not bad eatin' either. Lots of ways to tell them apart when you have one of each, side by side to compare. Nose on one is more pointed than the other, etc but the only real way to tell them apart is by tooth formula. I do not recommend doing this unless the shark is really dead.

Small blacktip Upper jaw- teeth serrated 13to15-1to3-14to15
Lower jaw- teeth serrated 13to15-1or2-13to15

Large blacktip Upper jaw- serrated 16or17-2or3-16or17
Lower jaw- smooth 16-1-15 or 16

Just for grins here's a few more that sometimes are hard to tell apart:

Bull 12or13-1-12or13
12or13-1-12or13

Brown 14to16-2-14to16 High 1st dorsal, origin of dorsal mid
12to15-1-12to15 line of pecs

Dusky 14or15-1to3-14or15 1st Dorsal orgin bedind pecs
14-1to3-14

Both brown and dusky have a dorsal ridge and the bull does not.


Bonnet 12to14-0 or1-12to14
12-1-12

Great HH Serrated 17-2or3-17
Serrated 16to17-1to3-16to17

Common HH 13-15-0or1-13to15
12to14-1-12to14

Scolloped HH 15or16-0to2-15-16
15to16-0-15to16

Disclaimer: The above information should not be construed to be without error. But it's pretty good!

[knottybynature]

Thanks, I was wondering because of that resent sight. They said it was a black tip but it jumped like a spinner shark. I know now it is a black tip.

[goindeep]

Jul 17, 2008 8:45:53 GMT -5 filletnrelease said:

All I got to say, is thats some good eating, either one.

[eaglesfanguy]

I second that!!!!!!! good arse eatin there... .. i allways thought the ones with the black tips were blacktips.. ohh well supper is what supper is!

[Snooker]

Blacktips or spinners are both real good to eat. I prefer to fix em on the grill. Leave the skin on your fillet, sprinkle on sum cajun seasoning and a sqeeze of lemon or lime and umm umm good eats.

[Snooker]

Skin side down on grill I guess that i should have also said. LOL

[Snooker]

Make that lots of cajun seasoning too

[sharkark]

Snooker,
Everybody has their way of doing things and what works best for you is fine, but.... Sharks secrete their urine through their skin. Removing the skin from a shark will vastly improve the taste. Also removing any red meat will help and last but not least, before you throw it on the grill, put it in boiling water for about 3-5 minutes. All that foam on top of the water is, well, ah, stuff you want to get out. It will make a world of difference. if you don't want to grill it, shark meat makes some of the best chowder you'll ever eat. Doesn't fall apart. Serve it in a cheese sause and people will swear that it's lobster. Rememeber, if you plan to eat a shark, you should clean it and get it on ice immediately after catching.

[filletnrelease]

I gotta second what Sharkark is saying. I been eating shark along time, fried, grilled, smoked, it don't matter. I cut what I want from the shark after catching, then bury it as deep in the ice as you can. This will help keep the uric acid from permeating the meat. Then when I get home, I steak it, then cut the skin off taking about a 1/4' of so of meat or any dark red part. By steaking it first, removing the skin is easy. This is the way I do it, others have their way, Snooker you have your way. Another little tip, smell the meat before you cook it, it should be basically odorless, if it has an ammonia smell, it ain't right.

[comanchemoon]

Spinners and black tips are two distinct, entirely different species. Spinners are Carcharhinus brevipinna and blacktips are Carcharhinus limbatus. They both do have black tips on their pectoral fins but if you look up each species on wiki, that's about where the similarities stop. Spinners, of course, are known to breach the surface and spin, thus giving them their name. Blacktips are not known to do this. All of this and more is courtesy of montylfl below but none of you seem to know is that it's VERY VERY dangerous to eat anything that gets to be more than 10 feet as adults, particularly fish. Why you ask? Simple. Bigger fish eat bigger things and those bigger things have a nasty habit of picking up vast amounts of mercury, yes mercury folks, that stuff they use in thermometers and for those of you who may not know, mercury is incredibly dangerous. Where does the mercury come from? Simple again. Smaller fish get minute amounts from what they eat. Smaller fish are eaten by slightly bigger fish and so on. With each size increase in prey up the food chain, more and more mercury is absorbed by the predators above them on said food chain. Ok that's great but you might be thinking that doesn't tell you where the mercury comes from to start with. It comes from the environment itself. There are minute amounts of mercury in the soil (i.e the seabeds), the seagrasses and seaweed grow in the soil and pass on their mercury payload to the shrimp and crabs who in turn pass their own on to the smaller fish and then onto slightly bigger fish until you get to the top of the food chain (Yes that's you, folks depending on where you live ). The same process can happen with iodine as well. Too much iodine can kill you too. As long as you don't eat anything bigger than 10 feet as adults, you're fine. Anything approaching this size as adults is still dicey. Remember the more big fish YOU eat, the more mercury and iodine YOU absorb. So please folks,don't do it.

[gnome]

May 26, 2017 19:35:14 GMT -5 comanchemoon said:

Spinners and black tips are two distinct, entirely different species. Spinners are Carcharhinus brevipinna and blacktips are Carcharhinus limbatus. They both do have black tips on their pectoral fins but if you look up each species on wiki, that's about where the similarities stop. Spinners, of course, are known to breach the surface and spin, thus giving them their name. Blacktips are not known to do this. All of this and more is courtesy of montylfl below but none of you seem to know is that it's VERY VERY dangerous to eat anything that gets to be more than 10 feet as adults, particularly fish. Why you ask? Simple. Bigger fish eat bigger things and those bigger things have a nasty habit of picking up vast amounts of mercury, yes mercury folks, that stuff they use in thermometers and for those of you who may not know, mercury is incredibly dangerous. Where does the mercury come from? Simple again. Smaller fish get minute amounts from what they eat. Smaller fish are eaten by slightly bigger fish and so on. With each size increase in prey up the food chain, more and more mercury is absorbed by the predators above them on said food chain. Ok that's great but you might be thinking that doesn't tell you where the mercury comes from to start with. It comes from the environment itself. There are minute amounts of mercury in the soil (i.e the seabeds), the seagrasses and seaweed grow in the soil and pass on their mercury payload to the shrimp and crabs who in turn pass their own on to the smaller fish and then onto slightly bigger fish until you get to the top of the food chain (Yes that's you, folks depending on where you live ). The same process can happen with iodine as well. Too much iodine can kill you too. As long as you don't eat anything bigger than 10 feet as adults, you're fine. Anything approaching this size as adults is still dicey. Remember the more big fish YOU eat, the more mercury and iodine YOU absorb. So please folks,don't do it.

Welcome to the board.
Do you fish the piers?
Just curious, but why did you dig up a 9 year old thread to rant about mercury as your first post?

[detroitd]

Wondering the same?

Summed up simply: bio-accumulation.

And most mercury is accumulated from industrialization. Rain and run-off.

Why am I even entertaining this old thread??

D

[jeremiahisbrown]

Jul 24, 2008 12:01:35 GMT -5 filletnrelease said:

I gotta second what Sharkark is saying. I been eating shark along time, fried, grilled, smoked, it don't matter. I cut what I want from the shark after catching, then bury it as deep in the ice as you can. This will help keep the uric acid from permeating the meat. Then when I get home, I steak it, then cut the skin off taking about a 1/4' of so of meat or any dark red part. By steaking it first, removing the skin is easy. This is the way I do it, others have their way, Snooker you have your way. Another little tip, smell the meat before you cook it, it should be basically odorless, if it has an ammonia smell, it ain't right.

Exactly how I prepared the one I caught. I was taking NO chances. An electric knife made the job go by MUCH faster. That skin is TOUGH. there was no smell, and it tasted great actually. White flaky meat. Sauteed first in Italian seasoning, then wrapped with bacon and either fried, grilled, or baked.

[jeremiahisbrown]

May 27, 2017 1:51:57 GMT -5 detroitd said:

Wondering the same?

Summed up simply: bio-accumulation.

And most mercury is accumulated from industrialization. Rain and run-off.

Why am I even entertaining this old thread??

D

Agreed. We're all fishermen here, and we all know that for the most part, most of the bad chemicals and fatty tissue collect in the stomach area of the fish, which most people cut out. Furthermore, in the game and fish regulations that come out every year, issued specifically for every state's fisheries and waterways, they put charts and tables among other things to tell anglers what is and is not safe to eat, how many servings you can have, and any warnings on any species taken from a specific area and a certain size range.

[montylfl]

Well it is black tip shark season. Many off the beach now.