pescatarianlow-carb

Shark Fillets

A firm, white fish with a mild flavor

Sustainability ConcernsMany shark species are vulnerable or endangered due to overfishing. Look for sustainably sourced options if available.

Mercury ContentShark is generally considered high in mercury. Pregnant women, nursing mothers, and young children should limit consumption.

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Common carton size

On the shelf at your store. Live pricing is coming soon.

Store raw fillets tightly wrapped in the coldest part of your refrigerator. For longer storage, freeze in airtight packaging.

Because shark can sometimes have a stronger flavor, marinating it can help mellow the taste.

Shark meat can dry out easily, so be careful not to overcook it. Aim for an internal temperature of 145°F (63°C).

Thicker fillets are best for grilling or pan-searing, while thinner pieces work well for baking or poaching.

Citrus fruits (lemon, lime)

Garlic and herbs (parsley, dill)

Butter and olive oil

Roasted vegetables

Rice pilaf or couscous

Overcooking, which leads to dry and tough fish.

Not considering the species of shark, as flavor and texture can vary significantly.

Ignoring potential mercury levels; some shark species are higher in mercury and should be consumed in moderation.

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