IN the long grass beyond the last hut, slabs of greyish-white shark meat dry on wooden racks in the sun. This village, which I’m visiting as the paying guest of an ecotourism company, lacks electricity, has a single fresh water pump and is inaccessible by road. Like many others along the west coast of Madagascar, it looks to the sea for its food, income and transport. Malagasy villages tend to specialise when it comes to marine resources, and this one’s speciality is shark…

This article first appeared in Geographical Magazine in December 2017. To read it in full you have to subscribe.