What is this? While not all sharks make it to the dinner table, some of the most delectable are Mako, Sevengill, Shovelnose, Dogfish, Soupfin, and Blacktip. However, due to their high mercury content, it is advised to consume the meat moderately, especially among pregnant women and children.
Gummy Shark (also called Flake) is one of Australia's premium eating sharks. If buying Flake ensure you ask if it is Gummy Shark, as this is the only Australian shark allowed to be called this. As a smaller shark it has a sweet and delicious flesh, and are popular for their boneless and thick flakes.
Shark meat is commonly marketed as 'flake' in Australia, particularly in Victoria. The name 'flake' only refers to two species of gummy shark according to the Australian Fish Name Standard – one species from Australia (gummy shark) and one from New Zealand (rig).
Bull sharks are, if anything, even more delicious than gar. The flesh is firm, moist, snow white in color and extremely mild. An added benefit is that they are cartilaginous fish, meaning they have no bones to deal with.
Shark meat has been shown to carry levels of toxic metals such as mercury that far exceed what is allowable for human consumption. A recent article demonstrates that sharks can also carry the dangerous and often fatal marine toxin ciguatoxin.
Shark meat is also salty and more likely to contain bacteria like salmonella because the shark spends so much time in warmer ocean waters. While you technically can eat great white sharks, it is not recommended to consume this type of meat excessively.
Shark meat is popular in Australia, where it is known as flake. Flake is sourced primarily from gummy shark, a small, bottom-feeding species abundant along the east coast of Australia.
Gummy sharks are the only targeted sharks in Commonwealth fisheries. They are targeted in the Southern and Eastern Scalefish and Shark Fishery. When targeting gummy shark, fishers may also incidentally catch school shark which are considered to be overfished.
"Flake, which is the primary ingredient in your fish and chips, is gummy shark either from Australia or New Zealand," he said.
The great white shark, also known as the "white pointer," is the largest and deadliest predatory shark in the ocean.
In fact, nearly all attacks in Australian coastal waters have been attributed to just three species: Great white sharks, tiger sharks and bull sharks (which aren't usually found in Victorian waters). Other potentially dangerous sharks in Victoria include bronze whalers.
The great white shark has killed the most humans resulting in 52 known fatalities, though roughly 300 unprovoked attacks are recorded from the great white.
Blue shark meat is edible, but not widely sought after; it is consumed fresh, dried, smoked and salted and diverted for fishmeal. There is a report of high concentration of heavy metals (mercury and lead) in the edible flesh. The skin is used for leather, the fins for shark-fin soup and the liver for oil.
Soaking shark meat in milk for four or five hours tempers the strong, fishy flavor, he said. Afterward, ways to prepare a toothsome shark dinner are limited only by the chef's imagination. "You can bake it, grill it, make shark kabobs with vegetables and onions," Ramirez said.
The majority of unprovoked attacks on humans where a species is identified involve three large culprits: the great white, tiger and bull sharks.
Australia's oceans are also home to the three most deadly sharks responsible for almost all recorded shark attacks in Australia, namely the Great Whites, Tiger Sharks and Bull Sharks. That being said, despite the omnipresent fear of shark bite, 97% of all shark species are harmless.
A great white shark was captured near Kangaroo Island in Australia on 1 April 1987. This shark was estimated to be more than 6.9 m (23 ft) long by Peter Resiley, and has been designated as KANGA.
The largest species, also the largest of all fishes, is the plankton eating giant the whale shark (Rhincodon typus). The largest measured specimen was 12.65 m long and weighed 21.5 tonnes, but the whale shark probably attains 18 metres.
Hoki (Macruronus novaezelandiae) is also known as blue grenadier, blue hake, or whiptail. Hoki is a wild-caught fish, caught in the cooler waters of southern Australia and New Zealand, plus the Pacific and Atlantic coasts of South America . Hoki are long and sleek, growing up to 1.3 m in length!
Smaller sharks have sweet and delicious flesh, and are popular for their boneless and thick flakes. They have been used for “fish and chips” becuase they have no bones, but should not be overlooked for barbecuing, poaching, braising and baking. Marinate first in oil and lemon to tenderise the flesh.
Flake, an umbrella term for shark meat fillets in Australia, is popular because of its white colour, mild flavour and soft texture, but according to the Australian Fish Names Standard, only two types of shark - gummy shark and New Zealand rig - should be sold under the term.
Milk | This is the key to a delicious grilled fish. Soak the shark meat in milk for about 3-4 hours. It will eliminate a lot of the overly-gamey taste and virtually remove any ammonia overtones. Don't skip this ingredient.
Chinese influencer Tizi has been fined $18,522 over a viral video that showed her cooking and eating a great white shark. A Chinese food blogger who sparked fury after cooking and eating an endangered great white shark in a TikTok video has been slapped with a hefty fine by Chinese authorities.
Like other firm-fleshed white fish, shark meat can be grilled, pan-seared, baked, or even made into ceviche. It's sold both in the fillet, which are boneless cuts taken parallel to the spine, and steaks, which are bone-in cuts made by slicing directly across the fish.