Scalloped hammerhead

Scalloped hammerhead (Sphyrna lewini) — field identification starting point: a cartilaginous fish with exposed gill slits rather than a bony gill cover; body shape, fins and markings must be checked carefully for species-level identification.

Most are around 12 ft (360 cm).

Up to about 14 ft (430 cm) long and 336 lb (152.4 kg). Source: FishBase

The scalloped hammerhead feeds mainly on fish and squid and octopus. It also eats lobsters, shrimp, crabs, other sharks and rays.

It lives along coasts and over nearby deep water, often coming close inshore into bays and estuaries. Adults live alone, in pairs or in schools, young form large schools, and it is often not aggressive toward divers.

Found in Puerto Rico. Start in the documented habitat and substrate for this species, then narrow the search using depth, current, structure and food activity. Habitat reference:

Habitat: estuary, open water and coastal waters.

From the surface down to 3,422 ft (1043 m), usually in the top 82 ft (25 m).

BigJoe treats shark encounters as identification-and-release first unless the exact species, permit and retention rules are confirmed before fishing.

Water: marine and brackish. Habitat: estuary, open water and coastal waters.

Sharks bite best around bait concentrations and moving water.

Sharks can feed day or night; legal status and safe handling matter more than a claimed universal best hour.

Current can spread scent and concentrate prey, but use only legal methods and avoid creating unsafe shoreline situations.

Choose sea state, wind and visibility that let you hold position and handle the fish safely. Avoid treating rough weather as a feeding advantage.

Fish or squid baits attract sharks, but baiting should only be used where legal and where the exact shark fishery rules are understood.

Large plugs, jigs or trolled lures can produce incidental shark strikes; use tackle heavy enough to shorten the fight.

Release-first setup: heavy rod/reel, heavy main line and bite leader, dehooker, bolt cutters/line cutters and a plan to keep the shark in the water.

Use strong tackle and release-friendly terminal gear appropriate to the legal fishery; exact hook requirements vary by permit/area and must be checked before targeting.

Use heavy line sized to land the shark without an extended fight; 50–100+ lb class is a common starting point for larger sharks.

Use a heavy abrasion/bite leader and a setup that can be cut quickly near the hook if removal is unsafe.

If a shark is hooked, prioritize a short controlled fight and safe release; many Atlantic/Caribbean shark species have strict retention limits or prohibitions.

Let it go quickly if you're not keeping it.

Do not keep — this species is protected in Florida and/or U.S. federal waters, and in many Caribbean countries. Release it quickly.

Not for the table — release it.

Safety first: HARVEST-AREA FOOD RISK — shellfish can accumulate harmful algal toxins. Check current harvest-area closures/advisories; cooking may not make marine toxins safe. If you keep it and it's appropriate for food use: handle the animal safely, chill promptly, use heavy gloves and a stable cutting surface, skin/portion with clean tools, and keep meat cold. Shark retention and food-safety rules can be species-specific, so confirm both before cleaning.

If the exact shark is legally retained and considered suitable for food, cook the meat thoroughly using current seafood-safety guidance; 145°F (63°C) is the FDA target for fish. Check species-specific mercury and harvest restrictions first.

HARVEST-AREA FOOD RISK — shellfish can accumulate harmful algal toxins. Check current harvest-area closures/advisories; cooking may not make marine toxins safe.

Rules: NOAA prohibits retention of scalloped hammerhead sharks by commercial and recreational HMS-permitted fishermen operating in the U.S. Caribbean; release in the water with maximum survival.

Avoid needless kills and follow protected-species, area and season rules.