Shark and Marine Conservation   Tesco Sea-Change on Swordfish F-in Funny! Comedy night Fins are changing 2010 Calendar Goes On Sale Making a stand Rick Stein stops selling shark H&B Stops Selling Shark Cartilage Waitrose Stops Swordfish Seven year ditch Down in ChinaTown Sharkwater debut at UK cinemas L'Oreal - Because Shark's are Worth It! Horrid day at Harrods Ocean's twelve Calendar girl takes top shot Making a killing out of sharks Keeping the faith Dead in the water Oceanic whitetip closer to extinction Bite-Back serves up shark victory     RICK STEIN STOPS SELLING SHARK Bite-Back is delighted to announce that Britain’s most famous fish chef, Rick Stein, has stopped selling shark meat at his restaurants in Padstow, Cornwall. The news comes eight months after Bite-Back launched a campaign to encourage Rick Stein to reconsider the fish he used throughout his business outlets in South West England. Campaign director for Bite-Back, Graham Buckingham, said: “The message is getting through to businesses that sell shark products. Already we’ve seen restaurants, supermarkets and health-food stores take Bite-Back’s message on board and change they way they operate in favour of dwindling shark populations.” Through carefully targeted campaigns Bite-Back is succeeding in devaluing dead sharks by minimising the retail opportunity for its meat, fins, oil, jaws, teeth and skin. Already Bite-Back has scored victories for the marine environment by inspiring big name businesses like ASDA, Hakassan and Holland & Barratt to stop selling shark meat, fins and cartilage capsules respectively. Up and down the country, tens of restaurants and independent retailers have also heeded the advice of Bite-Back and its supporters. Graham said: “If we can alter the way Britain goes shopping, retailers will be forced to no longer stock items that don’t sell. Then retailers and fishermen will come to understand that a dead shark has no commercial value. “In the developed world, people baulk at the thought of buying or owning a tiger skin rug or ivory. Now the race is on to achieve the same mind-set for the purchase and general consumption of certain marine life including shark, swordfish, marlin and turtles.” Bite-Back extends its thanks to Rick Stein for this enlightened decision but points out that he isn’t entirely off the hook all the time that his restaurant continues to serve fish including Hake, Haddock, Skate and Plaice – each identified by the Marine Conservation Society as being ‘at risk’.