Fish

Tope

Tope (Galeorhinus galeus), also called school shark or soupfin shark in some waters, is a small houndshark with firm, mildly sweet white flesh historically used for fish and chips and smoked “rock salmon” in Britain. Texture is dense and slightly meaty, with cartilaginous structure rather than fine bones. Stocks have been pressured in many regions—check local status before buying. Cut into steaks or chunks for frying, grilling, or curry; soak briefly in acidulated water or milk if residual urea aroma is present (more common in poorly handled shark). Fully cook; do not serve raw. Flavour takes batter, spice, and tomato-based sauces well. Prefer fisheries with management plans; consider more abundant white fish when conservation advice is poor.