Experts caution against regular shark meat consumption due to mercury risks

Shark flesh is a traditional protein source in regions such as Brazil, Iceland, South Korea, Japan, Spain and Portugal, and can be found in select U.S. eateries. While a three-ounce serving supplies high-quality protein, selenium, B12 and omega-3 fatty acids, experts highlight that sharks accumulate mercury and arsenic because they are long-lived apex predators. Lisa Young of New York University and Kantha Shelke of Johns Hopkins University recommend treating shark meat as an occasional novelty rather than a regular dietary component, urging pregnant, breastfeeding or child-feeding individuals to avoid it.

They point out that comparable nutrients are available from lower-mercury fish like salmon and sardines. Although some shark stocks have been depleted by overfishing abroad, U.S. shark fisheries are among the more sustainable. The advice underscores the need to balance culinary curiosity with public-health considerations.