Shark meat is aseafood consisting of the flesh ofsharks. Several sharks are fished for human consumption, such asporbeagles, shortfinmako shark,requiem shark, andthresher shark, among others.^[1] Shark meat is popular inAsia, where it is often consumeddried,smoked, orsalted.^[2] The largest consumer of shark meat in the World isBrazil,^[3] but it is also consumed regularly inIceland,Japan,Australia, parts ofIndia, parts ofCanada, theUnited States,Sri Lanka, areas ofAfrica,Mexico andYemen.^[2][4]

Sharks have been eaten at least since theLate Bronze Age (1550–1130 BC), for example in theLevant.^[5]

Unprocessed shark meat may have a strong odor ofammonia, due to the highurea content that develops as the fish decomposes.^[6] The urea content and ammonia odor can be reduced bymarinating the meat in liquids such as lemon juice, vinegar, milk, or saltwater.^[7] Preparation methods include slicing the meat intosteaks andfillets.^[1]

InEastern Africa and islands in the Indian Ocean, shark meat has been traded and has been a significant source of protein for centuries.^[1] Its consumption may occur primarily in coastal areas. It may be preserved using salt curing to extend its shelf life and to enable easier transportation.^[1]

Brazil has long been the largest consumer of shark meat in the World. The most common species fished and consumed in the country is theblue shark, but Brazil is also the largest importer of shark meat, and imported species are often not correctly identified.^[8] Shark meat is marketed generically ascação, regardless of the species. Although the wordcação translates as shark, it is not the most used one to refer to a living shark, which is more commonly calledtubarão. This causes a misconception in about half of the country not being aware thatcação is meat from sharks, or mistakenly thinking it is a specific species of shark^[9]

Shark meat is popular due to its low price and boneless nature. It is one of the most common choices of fish for the local dishMoqueca,^[10] a traditional fish stew.

Unlike Asian countries, shark fin soup has virtually no market in Brazil, so the controversial practice of fining is very rare in the country. However, a common controversy is that shark fins are often sold in Asia at high prices, while their carcasses are sold to Brazil very cheaply. The Brazilian market would be, thus, providing a justification for shark fishing, masking the waste caused by fining without actually reducing its impacts.^[11]

Shark meat is common and popular in Asia.^[2] In 1999, the combined countries of Asia led in the number of sharks caught.^[1] Asian fisheries harvested 55.4% of the world's shark catch in 1996.^[1]

Japan has a large market share in the trade of frozen and fresh shark meat, for both importation and exportation.^[1] Shark meat is typically consumed in prepared forms in Japan, such as in prepared fish sausage,surimi,fish paste,fish balls, and other products.^[1]

In Korea,dombaegi (돔배기), salted shark meat, is eaten inNorth Gyeongsang Province, and it is considered to be a local food inYeongcheon that is common in holidays.^[12]

Mori mutton, also known asmoryechi xacuti, is a spicy Goan shark fish curry. This spicy curry is made by marinating baby shark in green masala and cooking it in a curry of onion, spices, and coconut.^[13][14]

Salted, dried shark meat known asLakham (لخم) is widely consumed in the Southeastern part of Yemen, particularlyHadhramaut.

Kinunot is a traditional Filipino dish from the Bicol region, known for its use of either stingray (pagi) or young shark (pating) cooked in coconut milk (gata) with malunggay (moringa) leaves. The name "kinunot" translates to "shredded" in Bikol, referring to the finely flaked fish meat used in the recipe. The dish is often flavored with vinegar, garlic, onions, ginger, and chili peppers, giving it a rich, creamy, and mildly spicy taste characteristic of Bicolano cuisine. While traditionally made with stingray or shark, kinunot can also be prepared with other types of seafood, depending on availability and local preference. This delicacy is typically enjoyed with steamed rice and is a popular choice for festive occasions and everyday meals alike.

Shark meat is popular in Australia, where it is known asflake. Flake is sourced primarily fromgummy shark, a small, bottom-feeding species abundant along the east coast of Australia. However, due to the depletion of Australian and then New Zealand shark stocks, this demand is increasingly being filled by gummy sharks sourced from South Africa.^[15][4] Flake can be purchased as a ready-made meal from most Australianfish and chip shops, usually in the form of battered or grilled fillets.^[16]

Per theFood and Agriculture Organization of the United Nations (FAO), European countries are major markets for shark meat.^[1] Pickleddogfish is popular food in Germany, France, and other northern European countries.^[1] The meat is typically processed and consumed in steaks and fillets.^[1] In Germany, though, a preference exists for backs, belly, and smoked belly flaps, which are referred to asSchillerlocken.^[1] Per the FAO, Italy led globally in the importation of shark meat in 1999, with France and Spain following.^[1] In 1999, France imported the second-largest amount of shark meat on a global level.^[1]

Small sharks are sold in Britain asrock salmon byfish and chips shops.^{[citation needed]}

In Iceland,hákarl is anational dish prepared usingGreenland shark^[17] orsleeper shark. The shark meat is buried andfermented to cure it, and then hung to dry for several months.^[17]

In theisland ofSardinia, theBurrida (a local version ofBuridda) is a popularantipasto,^{[18][circular reference]} made boiling usually acatshark^[19] (less commonly using aCommon smooth-hound^[20]) onvinegar withonion andwalnuts.^[21]A similar dish also called Burrida is prepared in theBalearic islands ofSpain with tunas instead of catsharks.

• Bake and Shark
• Fermented fish
• List of fermented foods
• Shark fin soup
• Sharkfin and prawn dumpling in superior soup

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