Seafood | Keto Low Carb Gluten Free

Shark

Chondrichthyes (Class) / various species Allergens: Fish
Shark

Sourcing & Taxonomy

  • Family Chondrichthyes (Class)
  • Primary Cuisine Global (Coastal regions)
  • Seasonality Varies by species, often Year-Round in some regions
  • Source Wild-caught fish

The Forktionary Angle

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Definition

Cartilaginous fish, sometimes consumed as food, characterized by its firm, meaty texture and strong flavor.

Sensory Profile

TasteGamey, Strong, Fishy, Ammonia-like, Umami
TextureFirm, Meaty, Flaky
AromaStrong, Fishy, Ammonia
AcidityLow

Technical Metrics

Nutrition Facts

Per 85g (3 oz)
Calories130 kcal
Total Fat4 g
Saturated Fat1 g
Trans Fat0 g
Cholesterol50 mg
Protein21 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium10 mg
Iron0.5 mg
Potassium300 mg

Chef’s Secret

To neutralize the ammonia taste in shark, soak it in buttermilk, milk, or diluted vinegar for at least an hour before cooking.

Substitutions

Best Match

Swordfish

1:1

Similar firm, meaty texture and strong flavor, ideal for grilling or searing.

Marlin

1:1

Another large, firm-fleshed fish with a robust flavor profile, great for steaks.

Tuna (Steak)

1:1

Offers a meaty texture and strong flavor, though often less gamey than shark.

Monkfish

1:1

Known as "poor man's lobster," firm and mild, good for various cooking methods.

Buying Guide

Avoid shark due to sustainability concerns and high mercury. If consumed, soak in milk or lemon to reduce ammonia taste.

Flavor Pairings

Citrus garlic herbs spicy marinades tropical fruits strong sauces.