The shortfin mako (Isurus oxyrinchus) is a pelagic shark and one of the fastest fish in the ocean, capable of bursts exceeding 70 km/h. It is found in open waters across all major oceans, from the surface down to depths of around 500 metres. Adults typically range from 2 to 3 metres in length.
Mako shark has been eaten in many coastal cultures, particularly around the Mediterranean, in parts of Asia, and in the Americas. The flesh is dense, moist, and mild, with a texture sometimes compared to swordfish. It is sold fresh and frozen, often as steaks.
However, shortfin mako populations have declined significantly due to overfishing, and the species is listed as Endangered by the IUCN. Many fisheries now have catch restrictions or bans. In Australia, mako shark is taken as bycatch in longline fisheries and is subject to management controls. Consumers should be aware of the conservation status of this species.
How it's produced
Shortfin mako sharks are exclusively wild-caught. They are primarily taken as bycatch in commercial longline and purse seine fisheries targeting tuna and swordfish, though some directed fisheries exist. Recreational anglers also target mako for sport, particularly in the Atlantic.
There is no aquaculture for mako sharks. Due to steep population declines driven by overfishing and their slow reproductive rate, international fisheries bodies have introduced catch limits and retention bans in several regions. As an apex predator, mako shark can also accumulate higher levels of mercury than smaller fish species.
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