shark
Also known as: shark fish, shark meat
Loading...
Also known as: shark fish, shark meat
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A tangy and spicy Goan curry made with tender shark pieces simmered in a freshly ground coconut and spice masala. This authentic coastal delicacy balances sour, spicy, and savory flavors perfectly.
A traditional Goan delicacy, this shark curry features tender pieces of fish simmered in a fragrant and tangy coconut-based masala. The unique blend of spices with a hint of tamarind makes it a perfect partner for steamed rice.
A traditional Chettinad and coastal Tamil Nadu delicacy. Flaky, steamed shark meat is scrambled with onions, green chilies, and fragrant spices. This unique seafood dish is dry, flavorful, and pairs perfectly with rice and sambar.
A fiery and tangy Goan curry featuring tender shark pieces simmered in a rich, aromatic masala. The perfect balance of sour tamarind and spicy red chilies makes this a coastal classic, best enjoyed with steamed rice.
Yes, shark is a very lean source of high-quality protein, providing about 21.6g per 100g. It is rich in heart-healthy omega-3 fatty acids and essential minerals like selenium and phosphorus, though consumption should be moderated due to potential mercury levels.
Shark is an excellent lean protein source, providing approximately 21.6g of protein and less than 1g of fat per 100g serving. With only about 95 calories per 100g, it is a nutrient-dense option for muscle building and repair.
Yes, as apex predators, sharks tend to accumulate higher levels of methylmercury than smaller fish. It is recommended that pregnant women, nursing mothers, and young children avoid shark, while others should limit consumption to occasional servings.
Yes, shark is highly keto-friendly as it contains 0g of carbohydrates. Its high protein content and presence of healthy omega-3 fats make it a suitable choice for low-carb and ketogenic diets.
In Islamic dietary law, shark is generally considered halal. However, it is not kosher according to Jewish dietary laws because sharks lack the specific type of scales required for a fish to be considered clean.
Shark has a mild, slightly sweet flavor and a firm, meaty texture similar to swordfish or halibut. Because it is very lean, it can become dry if overcooked, so it is often marinated to maintain moisture.
Shark is best prepared by grilling, pan-searing, or broiling. Because of its firm texture, it holds up well on skewers for kebabs; just ensure not to overcook it to keep the meat tender and juicy.
shark is a versatile ingredient found in cuisines around the world. With 95.12 calories per 100g and 21.6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Sharks excrete urea through their skin, which can sometimes leave an ammonia-like smell in the meat. Soaking the fillets in milk, lemon juice, or brine for 30 minutes before cooking helps neutralize these odors and improves the flavor.
Fresh shark should be kept in the coldest part of the refrigerator and used within 1-2 days. For longer storage, wrap it tightly in plastic wrap and foil to prevent freezer burn; it can be frozen for up to 3 months.
Fresh shark meat should be firm to the touch and have a clean, mild scent. Avoid any pieces that have a strong ammonia smell, a slimy texture, or brownish discoloration, as these are signs of spoilage.