Shark Week fans may want to think twice before eating this ocean predator, experts warn

It’s Shark Week, and for all their mystery, power and danger, some shark species are also prized as seafood.

Shark is eaten in many parts of the world and is especially popular in Brazil, Iceland, South Korea, Japan, Spain and Portugal. While it’s far less common in the United States due to sustainability and health concerns, it can still be found at some restaurants and seafood markets.

In many countries, shark meat is an inexpensive protein, with almost 18 grams of protein in an average 3-ounce raw portion, but it can also contain dangerous levels of toxins.

Some shark species are sold as substitutes for other seafood and have been used in the U.S. in dishes such as fish and chips and fish pie, as well as in some imitation crab products, according to Tasting Table. It is also served during certain seasons on the Gulf Coast as grilled shark steaks or fried as shark bites or in tacos.

K&S Roti Shop and Jamaican Restaurant in Stratford, Connecticut, serves a traditional Caribbean dish from the island nation of Trinidad and Tobago that incorporates breaded shark meat. It’s likely the only restaurant in the state to serve shark, Connecticut Insider reported.

Eating shark “as a one-time culinary experience for the novelty” is fine, Shelke said, but she cautioned not to exceed “your weekly mercury budget” by also eating tuna steak or swordfish that week.

“If pregnant, planning to be, breastfeeding or feeding children, please skip it,” she said.