Soul Food Stories
A young shark took the bait that was left overnight on a fishing line at the end of the dock on Pine Cay—bait that was intended for snapper, or grouper or other delectable dinner fish. When Raymond found it on his slow-gaited inspection walk around the dive shop just after sunrise, it was dead. Sharks need to keep moving in order to breathe, and this one, unfortunately, had been kept virtually immobile by the hook on a short line.
Raymond hauled the creature in, all six feet and hundred pounds of it. His parents, with survival skills that dated back to the late 1800s when their grandparents were brought here, the Turks and Caicos Islands, from Africa, would have filleted it, made shark steak, or hash, from it and dried the rest. But at nineteen, tall lanky Raymond had had enough shark meat to last…
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