shark fish
Also known as:
Loading...
Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, shark fish is a nutrient-dense source of lean protein, providing about 21g of protein per 100g. It is rich in omega-3 fatty acids for heart health and contains essential minerals like selenium and Vitamin B12. However, it should be consumed in moderation due to potential mercury levels found in large predatory fish.
A 100g serving of shark fish contains approximately 130 calories and 20.98g of high-quality protein. It contains 0g of carbohydrates and about 4.51g of fat, making it an excellent lean protein choice for muscle growth and repair.
While nutritious, shark is an apex predator and can accumulate high levels of methylmercury. Health organizations generally recommend that pregnant women, nursing mothers, and young children avoid it, while other adults should limit consumption to once a month to avoid mercury toxicity.
Yes, shark fish is highly keto-friendly as it contains zero carbohydrates. Its high protein content and moderate fat levels make it a suitable and filling choice for those following low-carb or ketogenic diets.
In Islamic dietary laws, shark is generally considered halal as it is a sea creature. However, it is not considered kosher in Judaism because sharks lack the specific type of scales required by kosher standards.
Shark has a mild, slightly sweet flavor and a firm, meaty texture similar to swordfish or even chicken. Because the meat is dense and not flaky, it holds up very well to grilling, broiling, and heavy seasonings.
Shark is best prepared by grilling, pan-searing, or baking. Because the meat is lean, it can dry out quickly; it is often marinated first and should be cooked just until the flesh is opaque and firm to the touch.
shark fish is a versatile ingredient found in cuisines around the world. With 130 calories per 100g and 20.98 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Sharks carry urea in their blood, which can produce a slight ammonia-like smell or taste after the fish is caught. Soaking the meat in milk, lemon juice, or saltwater for 30 minutes before cooking neutralizes these odors and ensures a cleaner flavor.
Fresh shark should be kept in the coldest part of the refrigerator and used within 1 to 2 days. For longer storage, wrap the fish tightly in plastic wrap and aluminum foil to freeze it for up to 3 months.
Fresh shark should have firm, moist flesh that springs back when pressed and a clean, briny scent. Avoid any pieces that have a strong, overwhelming ammonia smell or flesh that appears dull and slimy, as these are signs of spoilage.