Is Great White Shark Meat Toxic?

December 29, 2025 •

4 min read

Great white sharks are known to possess blood mercury levels that would be fatally toxic to most other animals. This fact underscores the critical health question: is great white shark meat toxic and safe for human consumption?

Quick Summary

The meat of great white sharks contains dangerously high levels of mercury, lead, and arsenic, accumulated through biomagnification up the marine food chain. It also has a high urea content, which converts to foul-smelling ammonia and poses additional health concerns.

Key Points

High Mercury Levels: As apex predators, great white sharks bioaccumulate extremely high concentrations of mercury, a potent neurotoxin that is dangerous for human health.
Harmful Heavy Metals: The meat also contains elevated levels of other toxic heavy metals, including lead and arsenic, which can lead to organ damage, seizures, and an increased risk of cancer.
Urea Content: The high urea concentration in shark flesh breaks down into foul-smelling ammonia upon death, giving the meat an unpalatable taste and potentially straining the kidneys when consumed.
Biomagnification Process: The magnification of toxins occurs as pollutants move up the food chain, concentrating most heavily in long-lived top predators like the great white.
Conservation Concerns: The great white shark is a vulnerable species, and consuming its meat contributes to the demand that threatens its populations globally.
Alternative Seafood: Safer and healthier alternatives to shark meat, such as salmon or cod, offer similar nutritional benefits without the toxic risks.
Illegal Trade: The consumption of great white shark meat often contributes to the illegal trade of protected species and can be deceptively labeled in some markets.

The Dangers of Biomagnification

As apex predators at the top of the marine food chain, great white sharks accumulate high concentrations of toxins from their prey, a process known as biomagnification. This means that with every fish and marine mammal a shark consumes, it ingests and stores the heavy metals and other pollutants those animals have accumulated. Over a great white's long lifespan, these toxins build up to dangerous levels in its tissue, far exceeding safe limits for human consumption. Mercury, in particular, is a potent neurotoxin that can cause severe neurological damage in humans.

Why Mercury is a Major Concern

Mercury is a naturally occurring element, but industrial pollution has significantly increased its presence in the ocean. In water, it is converted into methylmercury, a highly toxic organic compound that is easily absorbed by marine life. Unlike other toxins, methylmercury is not easily excreted by fish, so it builds up in their bodies. As it travels up the food chain, its concentration magnifies exponentially. For a large, long-lived predator like a great white shark, this results in extremely high concentrations of methylmercury in its flesh.

Effects of Mercury Poisoning from Shark Meat:

Neurological damage, including memory loss and coordination issues.
Impaired brain development in children and fetuses.
Kidney damage and potential kidney failure.
Cardiovascular diseases.
General muscle weakness, numbness, or tingling.

Other Hazardous Heavy Metals

Beyond mercury, studies have also identified dangerous levels of other heavy metals in shark meat, including lead and arsenic. These metals also bioaccumulate and pose their own serious health risks to humans. For example, lead poisoning can cause abdominal pain, headaches, seizures, and comas, while arsenic can damage the lungs, skin, and kidneys, and has been linked to an increased risk of cancer.

The Problem with Urea

Another significant issue with consuming shark meat is its high concentration of urea. Sharks use urea to regulate the osmotic balance between their bodies and the saltwater they live in. While alive, this system functions normally, but upon death, the urea in the shark's blood and tissue begins to decompose and convert into ammonia. This process is responsible for the strong, pungent odor and taste often associated with poorly prepared shark meat. While soaking the meat in milk, lemon juice, or vinegar can help mask the smell, it does not remove the underlying chemical from the flesh, making the meat fundamentally different and less palatable than other fish.

Health Implications of Urea

While urea is a natural byproduct of protein metabolism in humans, ingesting high levels from an external source is not healthy. In large enough quantities, it can put a strain on the kidneys and potentially lead to kidney damage or failure. This is particularly concerning for those with pre-existing kidney conditions. The consumption of fermented shark products, like the Icelandic dish 'Harkarl,' which intentionally concentrates urea, can be especially damaging to human health.

Ethical and Conservation Factors

Beyond the health risks, consuming great white shark meat is an ethical and environmental concern. The International Union for Conservation of Nature (IUCN) lists the white shark as a 'Vulnerable' species, facing extinction due to overfishing and other human impacts. Supporting the trade of great white shark products fuels the demand for this protected animal, putting further pressure on their already strained populations. Many regions and global treaties, such as CITES, require strict controls or bans on trading great white shark products.

Comparison of Mercury Levels: Shark vs. Safer Fish Options


Fish Species	Mercury Level (PPM)	Health Advisory	Reason for Level
Great White Shark	High (0.979+ average)	Avoid entirely	Apex predator, high bioaccumulation
Mako Shark	High (0.98 average)	Avoid	High trophic level
Salmon	Low (0.014 average)	Excellent Choice	Lower trophic level
Cod	Low (0.014 average)	Excellent Choice	Lower trophic level

Conclusion: The Final Verdict on Great White Shark Meat

The verdict on consuming great white shark meat is clear and conclusive: it is toxic and should be avoided. The combination of extremely high levels of harmful heavy metals like mercury, lead, and arsenic, alongside the unpalatable and unhealthy urea content, poses a significant risk to human health. This is a direct consequence of the shark's biological role as a long-lived apex predator, which leads to the process of biomagnification. Moreover, ethical and conservation concerns regarding the vulnerable status of great white sharks further strengthen the case against their consumption. Health organizations like the FDA and EPA advise against eating shark meat, especially for vulnerable populations such as pregnant women and children. Instead, consumers should opt for safer, more sustainable seafood options that offer nutritional benefits without the associated toxic risks. For those interested in sustainable seafood choices, organizations like the Monterey Bay Aquarium's Seafood Watch offer excellent recommendations (https://www.montereybayaquarium.org/seafood-watch/).

Other Toxic Contaminants

Recent research has also identified other harmful substances in shark meat, including PCBs, PFAS, and other persistent organic pollutants. Like heavy metals, these chemicals bioaccumulate in shark tissue over time. This highlights that toxicity is a multi-faceted problem, not limited to a single contaminant. The overall burden of these pollutants in great white shark meat makes it a dangerous dietary choice for humans and even pets.

Frequently Asked Questions

Great white shark meat is toxic because sharks are apex predators that accumulate high levels of heavy metals, such as mercury, lead, and arsenic, through a process called biomagnification. Additionally, their meat contains high levels of urea, which converts to harmful ammonia after death.

No, cooking or freezing does not eliminate the toxic heavy metals like mercury from shark meat. These toxins are stored in the shark's tissue and remain dangerous regardless of preparation method. While soaking may mask the urea's ammonia smell, it does not remove the compound itself.

Consuming great white shark meat can cause mercury poisoning, leading to neurological damage, cognitive issues, and kidney problems. The presence of lead and arsenic can also cause a range of symptoms, from headaches and pain to severe organ damage and cancer.

While the legality varies by region, the great white shark is a protected species under international treaties like CITES and is listed as vulnerable by the IUCN. Consumption supports a trade that is harmful to the species and ocean ecosystems, and is illegal in many places.

Shark meat can smell like ammonia because sharks have high concentrations of urea in their bodies. After the shark dies, the urea breaks down into ammonia, causing a strong, unpleasant odor.

Yes, many other species of sharks, particularly large, long-lived ones, also accumulate high levels of heavy metals and other toxins through biomagnification. Health advisories against consuming shark meat generally apply to most species, and the FDA recommends avoiding shark meat altogether.

For those seeking healthy and safe seafood, options like salmon, cod, and tilapia are excellent choices. They are lower on the food chain, have significantly lower levels of mercury, and are often more sustainably sourced.