Tuesday, December 8, 2009
What you are looking at is the "Chum Gator" (click image for full effect).
Invented by the crews of Shark Diver to add a constant stream of beef blood over the side of our vessels at Isla Guadalupe back in 2003.
If you look just past the "Chum Gator," you'll also note a "Mark V Chumerator", an electric tree shredder we changed over to shred fish at the rate of 300 pounds an hour.
While raw beef blood worked very well for attracting white sharks we're happy to say that today we do not use beef blood or beef blood powder (think bloody TANG for sharks) in our operations any more.
Back in the beginning, prior to CICIMAR's research efforts at Isla Guadalupe, little was known about commercial shark diving with white sharks at these islands. The three original operations on site learned as they went along.
In our case it was a steep learning curve. After the first season we stopped putting out chum slicks you could see from space, by the second we had dropped all beef products, and by the beginning of the fourth shark diving season we had dropped chum production by 90% coming to understand that with white sharks "less is more."
A lot people might read this post and assume the behavior adaptation was with the sharks. As I have come to learn, it is the sharks who teach us.
Images like the one featured in this post serve as a reminder of just how far we have "evolved" with our operations for the better.
Still, there are days I miss the Chum Gator, strictly for the visual horror of it all.
Patric Douglas CEO
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More from RTSea Productions blog about the need to personalize shark conservation.
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About Jim Cornfield
Jim Cornfield is a commercial photographer and travel writer based in Malibu Canyon, CA. He’s a veteran certified scuba diver and a passionate campaigner for great white shark conservation and coral reef preservation.