“Is it really a shark?” I can’t help eavesdropping on the other people in line, both Trinidadians and tourists. “Don’t worry,” a local answers, “have it with green seasoning, and you’ll love it.” Another woman turns around already saying, “Tamarind sauce, that’s better.” An old woman holding up a newspaper to block the sun chimes in, “No, no, pepper sauce is best.” Trinidadians argue endlessly about where to find the best roti and who makes the best pepper sauce. But few things warrant as much passionate debate as Bake and Shark, deep-fried shark fillets tucked into a savory beignet that’s crisp on the outside and fluffy-steamy within. I admit that I, a Trinidad native, am one of more than 40,000 fans of the I Love Bake and Shark page on Facebook, where the good-natured arguments rage on. But there is one point of universal agreement: The best Bake and Shark is found right here, in the vending shacks along Maracas Bay, a popular bathing spot on Trinidad’s north coast. People also argue about which shack has the best sandwiches. I like Richard’s. That settled, it’s just a matter of choosing from three tables loaded with toppings: lettuce, tomatoes, onions, but also spiced pineapples, cabbage, tamarind sauce, coriander sauce, mango chutney and hot sauces, really hot sauces. I’m a lettuce-and-cucumber-with-tamarind-sauce girl, plus maybe a dash of pepper for zing. My husband likes the puréed herb mixture called green seasoning. My friend Darrel likes coleslaw and cucumber chutney. We all take ice-cold bottles of Carib beer, sit down at the edge of the white sand and forget our differences as we eat. Nothing tastes better than sweet shark meat on fresh bread — the long lines prove it — and there’s no better place to eat it than staring across the azure waters of Maracas Bay. Of course, we’ll have plenty to say when we go back for seconds.