Shark

Shark: Nutrition, History and Cooking Guide

Shark meat has been eaten in coastal communities worldwide for centuries, and several species play an important though controversial role in global food culture. In Britain, the spiny dogfish (Squalus acanthias) — sold in fish and chip shops as "rock salmon," "rock eel," "huss," "flake," or "rigg" — has been a staple of the fish frying trade for generations, prized for its firm, boneless flesh and good flavour. The dogfish is a small shark of British and European coastal waters that was historically landed in large quantities as bycatch and became established as an affordable fish for frying. In Iceland, hákarl — fermented Greenland shark (Somniosus microcephalus) cured by burial underground for months and then dried — is one of the most striking traditional foods in the world, with a powerful ammonia smell that is challenging even to experienced tasters. In Australia, shark sold as "flake" — primarily gummy shark (Mustelus antarcticus) — is one of the most popular fish for fish and chips. Global campaigns against shark finning — the practice of removing shark fins at sea and discarding the body — have led to significant declines in shark fin consumption and legal restrictions in many jurisdictions. Sharks are apex predators and their populations are in decline globally from overfishing and bycatch mortality.

Nutritional Value of Shark

Shark provides 130 kcal and 21 g of protein per 100 g, with 4.5 g of fat — lean and high in protein with some omega-3 fatty acids. It delivers complete protein, niacin, B12, selenium, and phosphorus. However, large shark species are apex predators that bioaccumulate methylmercury at high concentrations — among the highest levels of any commercial food fish.

Health and Safety Considerations

Mercury is a serious concern with shark consumption. Large species — mako, hammerhead, tiger, and others — can contain mercury levels significantly above safe daily thresholds. Pregnant women, nursing mothers, and young children should avoid shark entirely. The FDA specifically lists shark as a fish to avoid during pregnancy. For healthy adults, occasional consumption of smaller, younger shark species from managed fisheries — spiny dogfish, gummy shark — is generally considered acceptable, but shark should not be a regular protein choice for most people. The ecological status of many shark populations globally is deeply concerning, and choosing alternatives is environmentally preferable.

How to Cook Shark

Rock salmon/huss (spiny dogfish) — the most commonly available shark in Britain — has firm, white, boneless flesh that suits the fish and chip shop perfectly. Coat in batter and deep-fry at 190°C for four to five minutes until golden. The characteristic faint ammonia smell of fresh dogfish is normal and dissipates completely on cooking — soaking in salted or acidulated water for thirty minutes before cooking reduces any residual smell. Shark steaks from other species can be grilled or pan-seared like swordfish — firm, dense, and suited to high heat. Season boldly with herbs, garlic, and citrus.