Fish
Shark
Shark flesh is dense, boneless (cartilaginous skeleton), and mild when fresh—sold as steaks, cubes, or traditional products such as dogfish for fish and chips. Urea in the muscle can convert to ammonia if the fish is poorly bled or stored; good shark smells clean, not chemical. Texture is meaty and firm, closer to swordfish than to flaky white fish. Grill or stew with assertive marinades; British rock salmon (dogfish) is a classic fried portion. Many shark species face conservation pressure—prefer well-managed fisheries and avoid threatened species and shark fin trade products. Soak briefly in acidulated water or milk if a faint ammonia note is present, then cook thoroughly.
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 4.8 g
- Saturated Fat 1.04 g
- Trans Fat 0 g
- Monounsaturated Fat 1.97 g
- Polyunsaturated Fat 1.87 g
- Cholesterol 50.8 mg
- Sodium 85.9 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.6 g
- Water 77 g
- Energy 121 kcal
- Water 77 g
- Protein 20.6 g
- Animal Protein 19.5 g
- Fat 4.8 g
- Saturated Fat 1.04 g
- Monounsaturated Fat 1.97 g
- Polyunsaturated Fat 1.87 g
- Vitamins 48.9 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.26 mg
- Vitamin B5 — Pantothenic Acid 0.74 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 12.3 µg
- Vitamin B12 — Cobalamin 3.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.6 mg
- Vitamin K 0.5 µg
- Minerals 428 mg
- Major Minerals 340 mg
- Trace Minerals 88.6 mg
- Salt 0.19 g
- Sodium Chloride 0.19 g
- Cholesterol 50.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 3.2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.26 · vitamin-b5-pantothenic-acid: 0.74 · vitamin-b6: 0.42 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 12.3 · vitamin-d: 1.5 · vitamin-e: 0.6 · vitamin-k: 0.5 ·
Minerals
Sodium: 85.89 · Potassium: 187 · Calcium: 67 · Iron: 1.2 · Zinc: 0.4 · Iodine: 87 ·
Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.
History
Coastal and river fishing for shark and related species supplied essential protein long before agriculture spread globally.
Salting, drying, smoking, and fermenting extended the shelf life of shark and enabled long-distance trade.
Ice preservation and railway transport brought fresh shark to inland cities beyond fishing ports.
Industrial freezing, aquaculture, and global logistics made shark widely available in international markets.