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Shark Week fans may want to think twice before eating this ocean predator, experts warn
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.
In short
- Shark meat may contain harmful mercury and heavy metals.
- It is eaten widely in several countries.
- US consumption is limited by health and sustainability concerns.
Steelman: both sides, in good faith
The strongest fair case each way — we don't pick a winner.
The case for
Shark can provide an affordable source of seafood, and in countries where it is commonly eaten it may be part of established food traditions. Where supplies are responsibly managed and consumers receive clear advice about contaminants, people may reasonably choose to include it in their diet.
The case against
Shark meat can contain high levels of mercury and other heavy metals, posing health risks that may be especially concerning for people more vulnerable to contaminants. Eating shark can also raise sustainability concerns, so avoiding it may help protect public health and shark populations.
Explained simply
Shark meat is available for sale in some restaurants and seafood markets around the world, including in the United States, though it remains relatively uncommon as a food in most Western countries. Health experts warn that shark can contain high levels of mercury and other heavy metals that accumulate in the animal's body, which can pose health risks to those who eat it.
In several countries, including Brazil, Japan, South Korea, Spain and Portugal, shark is eaten more regularly and often valued as an inexpensive source of seafood. In the United States, consumption is less widespread, largely because of awareness of both the health risks from contamination and concerns about the sustainability of shark fishing.
The warning is particularly relevant during Shark Week, when public interest in sharks peaks and may encourage some people to consider eating them. This timing coincides with growing awareness of the health and sustainability concerns that experts have highlighted.