Shark Week: A Look at Shark Meat Consumption

It’s Shark Week, and while these creatures are often feared for their strength and danger, some species are also enjoyed as seafood.

Shark meat is consumed worldwide, with significant popularity in countries like Brazil, Iceland, South Korea, Japan, Spain, and Portugal. In the United States, eating shark isn’t as common—mainly due to health and sustainability issues—but it can still be found in some seafood markets and restaurants.

For many, shark meat serves as an affordable source of protein. A 3-ounce raw portion has about 18 grams of protein, but there’s a catch: it might contain harmful levels of toxins.

Lisa Young, a registered dietitian and adjunct professor at New York University, mentioned that, “Shark meat provides high-quality protein and nutrients like selenium and certain B vitamins, making it a good source of lean protein. But the drawbacks typically outweigh the benefits.”

Because sharks are large, long-lived predators, they tend to accumulate high mercury levels and other contaminants over time, as noted by Young.

Kanta Shelke, a senior lecturer at Johns Hopkins University, added that, “Nutritionally, you can eat as much or more than salmon or sardines without the risk.” However, that benefit accompanies a high mercury content, making shark meat a risky choice on the commercial market.

“Skip if you are pregnant, planning to become pregnant, breastfeeding, or breastfeeding a child.”

Excessive mercury can negatively impact the central nervous system, particularly in developing fetal brains, as well as affecting pregnant women, breastfeeding mothers, and children.

Sharks also bear arsenic, another harmful substance, according to Shelke. For healthy adults, incorporating shark into the regular diet isn’t recommended. Young advised keeping seafood intake to lower-mercury options as much as possible.

Interestingly, Brazil remains the top global consumer of shark meat. One traditional dish from Iceland, called hakarl, involves fermenting Greenland shark using ancient preservation methods—it’s said to smell quite potent due to its ammonia content.

Despite some shark populations declining globally from overfishing, the National Oceanic and Atmospheric Administration (NOAA) states that shark fisheries in the U.S. are among the most sustainable worldwide.

In the U.S., certain shark species often stand in for other seafood. You’ll find them in dishes like fish and chips, fish pies, and even crab cakes during specific seasons. K&S Roti Shop in Stratford, Connecticut, is reportedly one of the few restaurants in the state offering traditional Caribbean breaded shark meat.

While Shelke has suggested that eating shark can be safe as an occasional treat, she warns against exceeding your “weekly mercury budget” if you plan to have tuna or swordfish as well. For pregnant individuals, the recommendation is clear: it’s best to avoid shark altogether.