Fish
Blue Shark
B tier
Blue shark meat appears in some European and Asian markets as steaks with a firm bite and mild flavour when ultra-fresh. The culinary challenge is urea breakdown—anything less than perfect handling smells of ammonia and should be refused. If cooking legal, well-managed product, use strong marinades, tomato stews, or high-heat grill. Better choices usually exist among abundant whitefish. Documented here as a named market variety of shark.
Track this ingredient
Unit
Characteristics
Preparations
GrilledMarinatedStewed
Traits
Ammonia RiskControversialFirmFirm SteakMarket NameMild When FreshSustainability Concern
History
ES
Spanish and Portuguese ports marketed blue shark steaks from longline catch.
Restaurant use of blue shark declined amid conservation campaigns.
Some certified fisheries still landed blue shark under strict rules.