Shark meat

Shark meat is a seafood consisting of the flesh of sharks. Several sharks are fished for human consumption, such as porbeagles, shortfin mako shark, requiem shark, and thresher shark, among others.^[1] Shark meat is popular in Asia, where it is often consumed dried, smoked, or salted.^[2] Shark meat is consumed regularly in Iceland, Japan, Australia, parts of India, parts of Canada, Sri Lanka, areas of Africa, Mexico and Yemen.^[2]^[3]

Sharks have been eaten at least since the Late Bronze Age (1550-1130 BC), for example in the Levant.^[4]

^ Cite error: The named reference Vannuccini 1999 was invoked but never defined (see the help page).
^ ^a ^b Cite error: The named reference Carwardine 2004 p. 126 was invoked but never defined (see the help page).
^ "Shark meat from SA could be dangerous for Australians". Getaway Magazine. 2020-01-23. Retrieved 2020-06-15.
^ Yonatan Adler and Omri Lernau (May 24, 2021). "The Pentateuchal Dietary Proscription against Finless and Scaleless Aquatic Species in Light of Ancient Fish Remains". Tel Aviv. 48: 5–26. doi:10.1080/03344355.2021.1904675. S2CID 235189625.