跟讀練習: Why Don’t We Eat Shark Meat? - 通過影片學習英語口語
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105 句
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1
What if I told you, the shark you're afraid to see in the ocean could actually end up on your dinner plate?
如果我告訴你，你害怕在海里見到的鯊魚，最後可能會出現在你的餐盤裡呢？
2
Yes.
3
Shark meat is edible.
4
People have eaten sharks for centuries.
5
So then why don't we see shark steaks, shark burgers, or shark fillets in every supermarket?
6
Because there's something very strange about a shark, and it starts inside its body.
7
When a shark is alive, its body contains a large amount of a chemical called urea.
8
For the shark, that's completely normal.
9
But when the shark dies, everything begins to change, bacteria start breaking down that urea, and one of the results can be ammonia.
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And you already know what ammonia smells like.
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A powerful, unpleasant smell.
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So imagine cooking what looks like a perfectly normal piece of fish.
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And suddenly your entire kitchen smells like chemicals.
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But that's not even the biggest problem.
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Some sharks can also accumulate high levels of mercury because they spend years eating other animals.
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And there's one more thing that makes sharks completely different from ordinary fish.
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They can take years to grow and years to reproduce.
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So if humans catch too many of them, their populations can take a very long time to recover.
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Which raises an even bigger question.
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If sharks can be eaten, why do humans eat almost everything in the ocean, but rarely choose the animal at the very top?
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The answer is much stranger than you think.
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Shark meat isn't automatically poisonous.
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In fact, people in different parts of the world have been eating certain shark species for a very long time.
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But shark meat has a unique problem.
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It needs to be handled and processed carefully.
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If it isn't, the chemistry inside the meat can create that strong ammonia -like smell we talked about.
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This is because sharks have evolved a very different way of controlling the balance of water and salt in their bodies.
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Urea helps them maintain that balance.
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While the shark is alive, everything works normally but after death, bacteria begin breaking down compounds in the tissues,
30
and that can produce ammonia.
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That's why freshly caught shark meat can become unpleasant very quickly if it isn't processed properly.
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Traditional preparation methods can help.
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Depending on the species and culture, shark meat may be soaked,
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salted, dried, fermented, smoked, or otherwise processed before it is eaten.
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So the shark itself isn't necessarily poisonous.
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The problem is what happens to the meat after the animal dies.
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But then we reach another concern, mercury.
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Sharks are predators, and many of them spend years eating other animals.
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A small fish eats smaller organisms, a larger fish eats that fish, then a predator like a shark eats many of those larger fish.
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Over time, certain contaminants can become concentrated higher up the food chain.
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This is called bioaccumulation, and mercury is one of the biggest concerns.
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Large, long -lived shark species can contain relatively high levels of mercury.
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That means eating certain sharks frequently may not be a good idea.
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So when someone says shark meat is dangerous, that's not the whole story.
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The real question is, which species?
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How much are you eating?
47
How often are you eating it?
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And where did the shark come from?
49
Different sharks can have very different levels of risk.
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But there's another reason sharks aren't an ideal everyday food.
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And this one has nothing to do with taste.
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It has to do with their biology.
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Many shark species grow slowly.
54
Some take many years to reach sexual maturity.
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And some produce relatively few young compared with many other fish.
56
Think about what happens when humans heavily fish two different species.
57
One species produces thousands of young and grows quickly.
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The other grows slowly and produces only a small number of young.
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Which population is going to recover faster?
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Usually the first one.
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That's the problem with many sharks.
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They simply cannot replace their numbers quickly.
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So when too many sharks are removed from the ocean, their populations can take years or even decades to recover.
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And this is one of the biggest reasons shark fishing has become such a serious conservation issue.
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But if shark meat has all these problems, why do people eat it at all?
66
The answer is simple.
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Tradition.
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In some parts of the world, shark has been eaten for generations.
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Different species can taste very different, and different preparation methods can completely change the final result.
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Shark meat can be dried, salted, smoked, fermented, or cooked fresh, so it would be completely wrong to say that nobody eats shark.
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People absolutely do.
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The more interesting question is why shark never became a normal, everyday seafood choice around the world.
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And when you put all the pieces together, the answer starts to make sense.
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For a seafood to become popular worldwide, it usually needs to be tasty, affordable, easy to prepare, reasonably safe, and available in large quantities.
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has problems with several of these.
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Its meat can develop a strong ammonia -like smell if it isn't processed correctly.
77
Some species can contain high levels of mercury.
78
Many sharks grow slowly and reproduce slowly, and heavy fishing can put enormous pressure on their populations.
79
Compared with fish like salmon, cod, sardines, or tuna, there are simply easier choices.
80
But there's one final reason sharks matter.
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They aren't just another fish.
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They are predators.
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And in many marine ecosystems, they play an important role near the top of the food chain.
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They help control populations of other animals.
85
They influence the behavior of prey.
86
And their presence can affect the balance of an entire ecosystem.
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So removing too many sharks isn't just about losing one species.
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It can change the way an entire marine ecosystem works, which brings us back to the original question.
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Why don't we eat shark meat?
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The answer isn't that sharks are universally poisonous.
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They aren't.
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It isn't that shark meat is impossible to cook.
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It isn't.
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And it certainly isn't because humans have never eaten sharks.
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They have.
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The real answer is a combination of chemistry, taste, health concerns, biology, and sustainability.
97
Shark meat can be eaten, but some species can contain high levels of mercury.
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The meat can develop a strong ammonia -like smell if it's handled incorrectly.
99
And many shark populations cannot recover quickly from heavy fishing.
100
So the next time you see a shark swimming through the ocean, remember this strange fact.
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That terrifying predator could technically become dinner.
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But perhaps there's a better question to ask.
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Not, can we eat sharks?
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But, do we really need to?
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Because in an ocean full of fish, maybe we don't need to turn one of its most important predators into food.
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本課的詞彙與口語要點
這節 B2 級別的口語課以影片“Why Don’t We Eat Shark Meat?”為素材。 影片中反覆出現的詞有：shark, meat, species, fish, eat。 這段影片共有 105 個句子、1118 個單詞可供跟讀。 講話部分時長為 6:45。 說話人語速自然，每分鐘約 166 個詞，接近日常對話。 只有 80% 的單詞屬於英語最常用的 3,000 詞，詞彙難度較高。
影片中的重點詞彙
影片中最難的 15 個單詞，附發音和釋義：
| 單詞 | 發音 | 釋義 |
|---|---|---|
| ammonia 名詞 | /əˈmoʊn.jə/ | 氨, 氨氣 /氨氣 |
| mercury 名詞 | /ˈmɜɹkjəɹi/ | 汞, 水銀 /水銀 |
| predator 名詞 | /ˈpɹɛd.ə.tɚ/ | 掠食者, 天敵 /天敵 |
| urea 名詞 | /jʊˈɹiːə/ | 尿素 |
| poisonous 形容詞 | /ˈpɔɪzənəs/ | 有毒的 |
| ecosystem 名詞 | /ˈikoʊˌsɪstəm/ | 生態系 /生態系, 生態系統 /生態系統 |
| bacterium 名詞 | /bækˈtɪəɹ.ɪəm/ | 細菌 /細菌 |
| ferment 動詞 | /fɚˈmɛnt/ | 發酵 /發酵 |
| reproduce 動詞 | /ˌɹi.pɹəˈdus/ | 複製 /複製 |
| seafood 名詞 | /ˈsiːfuːd/ | 海鮮 /海鮮, 海產食品 /海產食品 |
| unpleasant 形容詞 | /ʌnˈplɛzn̩t/ | 令人不快的 |
| accumulate 動詞 | /əˈkjuːmjʊˌleɪt/ | 積累 /積累 |
| sardine 名詞 | /sɑɹˈdin/ | 沙丁, 沙丁魚 /沙丁魚 |
| incorrectly 副詞 | /ˌɪnkəˈɹɛk(t).li/ | 不正確 /不正確 |
| organism 名詞 | /ˈɔɹ.ɡəˌnɪz.əm/ | 生物, 有機體 /有機體 |
影片中出現的短語動詞
| 單詞 | 釋義 |
|---|---|
| break down 動詞 | 壞了 /壞了, 出故障 |
值得反覆跟讀的句子
影片中簡短而完整的句子，可以直接用在日常對話裡：
- How much are you eating?
- How often are you eating it?
- Why don't we eat shark meat?
- Not, can we eat sharks?
影片中的語法
說話人最常用的結構，並附上影片中的原話：
| 結構 | 影片中的用法 |
|---|---|
| 被動語態 be + 過去分詞 — 強調發生了什麼，而不是誰做的 | can be eaten · be handled · isn't processed |
| 現在完成時 have/has + 過去分詞 — 過去發生但與現在仍有關聯的事 | have eaten · have evolved · has become |
需要注意的發音
說話人用了 17 次縮略和弱讀形式，例如 isn't, aren't, don't。請按聽到的簡短形式來說。
- 長單詞——注意重音位置: ecosystem /ˈikoʊˌsɪstəm/, accumulate /əˈkjuːmjʊˌleɪt/, contaminant /kənˈtamɪnənt/, incorrectly /ˌɪnkəˈɹɛk(t).li/, organism /ˈɔɹ.ɡəˌnɪz.əm/
中文母語者容易讀錯的音：
- /v/ — 不要讀成 /w/，上齒輕觸下唇: universally /ˌjunɪˈvɝsəli/, evolve /ɪˈvɑlv/
- 詞尾子音 — 要讀清楚，後面不要加母音: poisonous /ˈpɔɪzənəs/, ferment /fɚˈmɛnt/, reproduce /ˌɹi.pɹəˈdus/, seafood /ˈsiːfuːd/, unpleasant /ʌnˈplɛzn̩t/
- /r/ 和 /l/ 的區別: incorrectly /ˌɪnkəˈɹɛk(t).li/, freshly /ˈfɹɛʃli/, reasonably /ˈɹiː.zən.ə.bli/
如何用這段影片練習
- 先完整聽一遍影片，不要開口，記下不認識的單詞。
- 先用 0.75 倍速逐句跟讀，熟練之後再回到正常速度。
- 錄下自己的聲音並與原聲對比，特別注意 ammonia, mercury, predator 這類單詞。
什麼是跟讀法？
跟讀法 (Shadowing) 是一種有科學依據的語言學習技巧，最初開發用於專業口譯員的培訓，並由多語言者Alexander Arguelles博士普及。這個方法簡單而強大：您在聽英語母語原聲的同時立即大聲重複——就像是一個延遲1-2秒緊跟說話者的影子。與被動聽力或語法練習不同，跟讀法強迫您的大腦和口腔肌肉同時處理並模模擬實的講話模式。研究表明它能顯著提高發音準確性，語調，節奏，連讀，聽力理解和口語流利度——使其成為雅思口語備考和真實英語交流最有效的方法之一。