Flake is a term used inAustralia to indicate the flesh of any of severalspecies ofshark, particularly thegummy shark.[1][2] The term probably arose in the late 1920s when the large-scale commercial shark fishery off the coast ofVictoria was established. Until that time, shark was generally an incidental catch rather than a targeted species.
Flake rapidly became popular. It has a mild flavour, a soft texture that nevertheless remains well-defined after cooking, and a clean white appearance. A special advantage is that flake has no bones, because sharks arecartilaginous. Those qualities, combined with ready supply and a low price, saw flake become by far the most common type of fish to be served in Australianfish and chip shops. Flake remains popular, but it is no longer especially cheap.
Although the primary shark species sold as flake is the gummy shark, several others are listed below.
During the late 1960s, it became apparent that larger individuals of several shark species were contaminated with high levels ofheavy metals, particularlymercury, and a public outcry eventually led to a ban on the sale of large school sharks in 1972, which remained in effect until 1985.
InBritain,nursehound is often sold as flake.