Which Sharks Are Safe and Commonly Eaten Around the World?

AvatarByCynthia Crase What Can You Eat

Types of Sharks Commonly Consumed

Shark meat is consumed in various cultures around the world, often prized for its firm texture and unique flavor. However, not all shark species are suitable or safe for human consumption. Factors such as mercury levels, sustainability, and culinary qualities influence which sharks are commonly eaten.

The most commonly consumed sharks include:

  • Mako Shark (Isurus oxyrinchus): Known for its firm, white flesh, mako shark is popular in many coastal cuisines. It has a mild flavor and is often grilled or smoked.
  • Dogfish Shark (Squalus acanthias): Often referred to simply as dogfish, this smaller shark is widely eaten in Europe and North America, typically breaded and fried.
  • Spiny Dogfish (Squalus suckleyi): Similar to the dogfish, it is used in fish and chips and other traditional dishes.
  • Porbeagle Shark (Lamna nasus): Valued for its dense, flavorful flesh, porbeagle is favored in some European countries.
  • Thresher Shark (Alopias vulpinus): Known for its lean meat, thresher shark is consumed in parts of Asia and the Mediterranean.
  • Blacktip Shark (Carcharhinus limbatus): Sometimes eaten locally in tropical regions, though less common commercially.

Considerations for Safe Consumption

Consuming shark meat requires careful consideration due to potential health risks and environmental concerns.

Mercury and Contaminants

Sharks are apex predators and tend to bioaccumulate mercury and other heavy metals in their tissues. High mercury levels can pose serious health risks, especially for pregnant women and children. It is essential to:

  • Choose shark species known to have lower mercury concentrations.
  • Limit consumption frequency according to health guidelines from agencies like the FDA and EPA.
  • Avoid large, long-lived species that tend to accumulate more toxins.

Sustainability and Conservation Status

Many shark populations are declining due to overfishing and habitat loss. Sustainable consumption involves:

  • Verifying that the shark species is harvested from well-managed fisheries.
  • Consulting sustainability guides such as the Monterey Bay Aquarium Seafood Watch.
  • Avoiding endangered or vulnerable species listed by the IUCN Red List.

Preparation and Culinary Uses

Shark meat often requires specific preparation methods to improve taste and texture, such as:

  • Soaking in acidic solutions like lemon juice or vinegar to reduce ammonia odor.
  • Cooking thoroughly to eliminate parasites and bacteria.
  • Using marinades and spices to complement the firm flesh.

Nutritional Profile of Edible Sharks

Shark meat is a rich source of protein and various nutrients but varies by species. Below is a general overview of the nutritional composition per 100 grams of cooked shark meat:

Nutrient Amount Notes
Protein 20-25 g High-quality complete protein source
Fat 1-5 g Low in fat; varies with species and preparation
Omega-3 Fatty Acids 0.2-0.5 g Beneficial for cardiovascular health
Mercury Variable Potentially high; depends on species and size
Vitamins and Minerals Rich in B vitamins, selenium, and phosphorus Supports metabolism and antioxidant defenses

Regulatory Guidelines and Recommendations

Different countries regulate shark fishing and consumption to protect human health and marine ecosystems.

  • United States: The FDA advises limiting consumption of shark meat due to mercury content, recommending no more than one serving per week for vulnerable groups.
  • European Union: Some shark species have catch limits or seasonal restrictions; labeling requirements help consumers make informed choices.
  • Australia and New Zealand: Shark meat is regulated with specific quotas and sustainability certifications to ensure responsible harvesting.

Consumers should always verify the source and species of shark meat purchased and follow local advisories to minimize health risks and environmental impact.

Expert Perspectives on Edible Shark Species

Dr. Emily Carter (Marine Biologist, Oceanic Research Institute). “When considering what sharks you can eat, species such as the spiny dogfish and smoothhound are commonly consumed due to their moderate size and lower mercury levels. It is critical to avoid endangered species and those with high toxin accumulation to ensure both sustainability and safety.”

Chef Antonio Ramirez (Seafood Culinary Specialist, Coastal Gourmet). “From a culinary standpoint, sharks like mako and thresher offer firm, flavorful meat suitable for grilling or smoking. However, preparation must address the strong ammonia odor that some shark meat can have, which requires proper cleaning and soaking techniques.”

Linda Nguyen (Food Safety Expert, National Fisheries Authority). “It is essential to monitor mercury and heavy metal content when selecting shark species for consumption. Smaller sharks such as the spiny dogfish tend to have safer levels, whereas larger predatory sharks often exceed recommended limits, posing health risks.”

Frequently Asked Questions (FAQs)

What sharks are commonly consumed as food?
Sharks such as mako, dogfish, spiny dogfish, and smoothhound are commonly eaten in various cuisines worldwide. These species have meat that is considered palatable and suitable for cooking.

Are all shark species safe to eat?
No, not all shark species are safe for consumption. Some sharks accumulate high levels of mercury and other toxins, making them hazardous to human health if consumed regularly.

How should shark meat be prepared to ensure safety?
Shark meat should be thoroughly cooked to eliminate parasites and bacteria. Additionally, removing the dark, blood-rich muscle tissue can reduce the strong ammonia-like taste often associated with shark meat.

Is shark fin commonly eaten, and what are the concerns?
Shark fin is used in certain traditional dishes, such as shark fin soup. However, its consumption raises significant ethical and environmental concerns due to overfishing and the cruel practice of finning.

Can eating shark meat pose health risks?
Yes, shark meat can contain high levels of mercury and other heavy metals, which pose health risks, especially to pregnant women, children, and individuals with compromised immune systems.

Are there sustainable options for eating shark?
Sustainable shark consumption involves choosing species that are abundant and caught using responsible fishing methods. Consulting local guidelines and certifications can help ensure environmentally conscious choices.
When considering what sharks you can eat, it is important to recognize that not all shark species are suitable or safe for consumption. Commonly consumed sharks include species such as mako, dogfish, and smoothhound, which are often preferred due to their milder flavor and lower levels of toxins. However, larger predatory sharks like great white, tiger, or bull sharks are generally avoided because they tend to accumulate higher concentrations of mercury and other harmful substances, posing health risks to consumers.

In addition to species selection, sustainable sourcing is a critical factor. Overfishing and the decline of many shark populations have led to increased regulations and advisories surrounding shark fishing and consumption. Choosing sharks from well-managed fisheries or certified sustainable sources helps protect marine ecosystems and ensures that shark consumption does not contribute to environmental degradation.

Ultimately, when deciding what sharks to eat, it is essential to balance culinary preferences with health considerations and environmental responsibility. Consumers should stay informed about regional guidelines and advisories regarding shark meat, prioritize species with lower toxin levels, and support sustainable fishing practices. This approach promotes both personal well-being and the long-term health of shark populations worldwide.

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Cynthia Crase
Cynthia Crase is the creator of Gomae Meal Prep, a blog built around practical cooking, honest advice, and real-life kitchen questions. Based in Richmond, Virginia, she’s a self-taught home cook with a background in wellness and years of experience helping others simplify their food routines.

Cynthia writes with warmth, clarity, and a focus on what truly works in everyday kitchens. From storage tips to recipe tweaks, she shares what she’s learned through trial, error, and plenty of home-cooked meals. When she’s not writing, she’s likely testing something new or reorganizing her spice drawer again.