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News.com.au
a day ago
- News.com.au
‘Screaming for help': Boy, 9, relives horror moment he was attacked by shark while surfing on NSW south coast
A nine-year-old boy has recalled the horror moment his board was smashed to pieces after he was attacked by a shark on the NSW south coast. Bowie Daly was surfing along Tathra Beach, a seaside area on the Sapphire Coast in southern NSW, on Thursday when he suddenly felt a 'tug' at the back of his surfboard. Speaking to the ABC, the nine-year-old said he 'suddenly started drowning' but got back up onto the board. 'When I came back up, I saw a giant back and I realised it was a shark and then I started screaming for help,' he said. While Bowie escaped virtually unscathed – suffering only a scratch and puncture to his wetsuit – the shark destroyed his beloved surfboard. His father Simon explained to the ABC his son could have 'lost his whole leg' if he was on the board properly. 'We got really lucky,' he said. Mr Daly said it was his 'worst nightmare' realising his son had been attacked, before paddling out with another group of surfers to help his son. 'Those seconds and that 20m of paddling was definitely the most intense of my life,' he said. A NSW Ambulance spokesman confirmed paramedics had been called over the incident but reported no injuries. According to the Australian Shark-Incident Database (ASID), there has been an average of 20 incidents in which people have been injured by sharks. On average, there were 2.8 fatalities each year and seven incidents in which the person was uninjured. Three fatal shark attacks have been recorded so far in 2025 – one each in Queensland, South Australia and Western Australia. In January, 28-year-old Lance Appleby disappeared while surfing off Granites Beach, south of Streaky Bay in SA, after being attacked by a shark. His body has not been recovered and subsequent searches by authorities have been called off. A month later, Charlize Zmuda, 17, died after being bitten by a shark while swimming at Bribie Island's Woorim Beach. In March, 37-year-old Steven Payne was surfing at Wharton Beach, about 780km southeast of Perth, when he was attacked by a shark. His body also could not be recovered. Rising ocean temperatures due to climate change, in addition to a greater number of people swimming in the ocean, have been attributed to the steadily-rising number of attacks over the last 10 years. Bond University Associate Professor and shark researcher Dr Daryl McPhee said rising water temperatures rise along the coast, specifically around the Greater Sydney region, meant bull sharks were expanding their search for food – moving further south of Sydney and down the coast. She said an increase in prey in the area – such as humpback whales – had driven the increase of shark sightings and attacks.
Japan Times
08-06-2025
- General
- Japan Times
Japanese mollusks with a tangy lift
The subtly sweet Saroma scallops, which are also delicious raw, derive their name from Lake Saroma located in Okhotsk subprefecture in northeastern Hokkaido. From a fisherman friend, I learned that the lake's semi-saline conditions served as the perfect nursery for the baby mollusks, which are later laboriously moved to the open ocean to mature. In summer, I usually enjoy Saroma scallops with a splash of shoyu and a dollop of Hokkaido butter after grilling them on the half-shell over an open flame. Over time, I also developed my own recipe for the mollusks by borrowing from the classic Western dish of Oysters Kilpatrick, in which Worcestershire sauce is mixed with lemon to top the oysters. In my version, I replace the oysters with scallops and top them with a mix of light soy sauce and tangy Japanese-style black vinegar. Like its Western counterpart, it is topped with butter and bacon bits and grilled. Your mollusks need not be of the Saroma variety — just use the scallops you have available. You can cook them over an open fire or charcoal barbecue but an indoor grill, a Japanese cooktop with a fish grill (mine fits three scallops at a time), an oven, or even a toaster oven would work, too. While Saroma scallops are preferable, you can use just about any variety of mollusks for this recipe. | SIMON DALY Serves 6 Prep time: 15 minutes Cook time: 15 minutes Ingredients: 60 milliliters light tamari (soy sauce fermented only from soybeans) or light soy sauce 60 milliliters kurosu black vinegar 6 Saroma scallops 30 grams bacon (slices or chunk) 20 grams butter Directions: 1. Add the tamari and black vinegar to a small saucepan and, on a medium heat, reduce the mixture by half. Set the reduction aside. 2. Carefully open the scallops with a knife, scraping away the flesh from the flat shell and leaving the flesh in the rounded lower shell. Loosen the edges and its underside, cutting away any parts you don't want to eat. I prefer to remove the black digestive gland, leaving the rest intact. 3. Finely dice the bacon and lightly color them in a nonstick frypan. 4. Add some water to the bottom of your fish grill and crumple up a little foil for the scallops to stand flat on. 5. Top the scallops with a spoon of reduced sauce each, then add the bacon bits and a little butter. Grill them for 5 to 7 minutes until they are sizzling, colored and firmed. On an open fire, with direct heat from below, they will cook slightly differently but equally well; the timing will depend on the strength of the fire.
