Shark meat, despite offering high-quality protein and nutrients like selenium and B vitamins, contains dangerous levels of mercury and other environmental contaminants, according to health and nutrition experts. These risks generally outweigh the nutritional benefits.
Sharks, as large predators at the top of the food chain, accumulate high levels of mercury and other toxins over their lifespans. Kantha Shelke, a senior lecturer of food safety regulations at Johns Hopkins University, noted that shark meat carries the highest mercury burden among commercially available seafood. It can also contain arsenic and the neurotoxin BMAA. "Nutritionally, one can get just as much or more from salmon and sardines but without the risk," Shelke stated.
Health Concerns
The high mercury concentration is particularly concerning for pregnant women, those planning to become pregnant, breastfeeding mothers, and children. Mercury can adversely affect the central nervous system, especially the developing fetal brain. Experts strongly advise these groups to avoid shark meat entirely.
For healthy adults, shark meat should not be a regular part of the diet. If consumed, it should be an occasional food rather than a staple. Registered dietitian Lisa Young recommends choosing lower-mercury seafood more frequently to meet the general recommendation of eating seafood about twice a week. Young added that for healthy adults, shark should not be a regular part of the diet and if consumed, it should be an occasional food rather than a staple.
Global Consumption and US Market
Shark is consumed in various parts of the world, including Brazil, Iceland, South Korea, Japan, Spain, and Portugal. In the United States, it is less common due to sustainability and health concerns, though it can still be found at some restaurants and seafood markets. Some shark species are used as substitutes for other seafood in dishes like fish and chips or in imitation crab products. On the Gulf Coast, grilled or fried shark steaks are sometimes served.
While some shark fisheries in the U.S. are reported to be sustainable, the consumption of the meat remains a health concern. Eating shark as a "one-time culinary experience for the novelty" is permissible, Shelke said, but she cautioned individuals to be mindful of their overall weekly mercury intake, especially if also consuming other high-mercury fish like tuna steak or swordfish.
In a notable market trend, a Long Island market's lobster salad, which reportedly uses shark meat, increased its price to $129.99 per pound after going viral in 2024.