Shark meat is consumed in many countries and remains available in some US restaurants and seafood markets, but experts warn that it can carry high levels of mercury and other heavy metals. The warning is particularly relevant during Shark Week, when public interest in sharks may encourage people to consider eating them despite health and sustainability concerns.

Consumption is especially common in Brazil, Iceland, South Korea, Japan, Spain and Portugal, where shark can be an inexpensive source of seafood. It is less common in the United States, largely because of concerns about the sustainability of shark fishing and possible health risks from contaminants.