With carnival festivities done, revellers head to Maracas Bay on the north coast of Trinidad for a therapeutic dip in the salty seas followed by some R&R. There is too, Richard’s Bake and Shark stall for a bake and shark burger: a fillet of deep-fried battered shark sandwiched between two golden buns, priced at 30 TT dollars. The bake and shark experience begins when, tray in hand, patrons head to the condiment line where they are invited to ‘drown’ their bake and shark burgers with as many toppings as desired. The choices vary and run from the basic ketchup and mustard toppings to local favourites such as shadon bene, tamarind sauce, mango chutney, peppered pineapples and hot and garlic sauces. At the end of the condiment line your bake and shark burger, suitably dressed is wrapped and placed in a cardboard box. It’s now time to proceed to the nearest bench or take to the sand for that matter and take on the ultimate challenge — a breath between each bite.