Sharks are a large and diverse group of cartilaginous fish that have existed for over 400 million years. Dozens of species are caught and eaten around the world, including flake (gummy shark) in Australia, mako, thresher, and blue shark. Shark flesh is firm, meaty, and mild-flavoured, making it popular in fish and chips, curries, and grilled preparations.
Shark fin — used primarily in shark fin soup, a traditional Chinese banquet dish — is one of the most controversial wildlife products in the world. The practice of shark finning, where fins are removed and the rest of the animal is discarded at sea, has driven significant population declines in many shark species. Numerous countries and jurisdictions have banned or restricted shark finning. In Australia, shark finning at sea is illegal, though whole shark can be legally landed and processed.
How it's produced
Sharks are wild-caught using longlines, gill nets, trawls, and hook-and-line fishing. They are taken as both targeted catch and bycatch in commercial fisheries worldwide. In Australia, the primary commercial shark species is the gummy shark (Mustelus antarcticus), sold as flake, which is managed under strict quotas by the Australian Fisheries Management Authority.
Shark populations are particularly vulnerable to overfishing because most species grow slowly, mature late, and produce few offspring. Many shark fisheries globally are poorly managed, and numerous species are threatened or endangered. There is no significant shark aquaculture.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for fish & seafood, not measured for this item yet. Sources & methods →
What comes from this
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
✎ Spotted something wrong? Suggest a correction
Checking who you are...