Is shark good for humans? An Examination of Health, Safety, and Ethics

January 12, 2026 •

4 min read

Over 100 million sharks are killed annually, yet the question remains: is shark good for humans to eat? As apex predators, sharks accumulate high levels of heavy metals like mercury, presenting significant health dangers to anyone who consumes them.

Quick Summary

Consuming shark meat is extremely risky for human health due to the accumulation of high levels of mercury and other toxins. This practice also has severe environmental and ethical consequences due to the role sharks play in marine ecosystems and the threat of overfishing.

Key Points

Significant Health Risks: Shark meat is unsafe due to high concentrations of mercury, lead, and arsenic from bioaccumulation.
Vulnerable Populations: Pregnant women, nursing mothers, and children should strictly avoid shark meat due to mercury's neurological risks.
Unpleasant Flavor and Toxins: The presence of urea, which becomes ammonia upon death, gives shark meat a pungent taste and can damage kidneys.
Environmental Damage: Consuming shark meat fuels unsustainable fishing practices that endanger shark species and destabilize marine ecosystems.
Deceptive Labeling: Consumers are often unknowingly eating shark meat due to misleading product labels like 'flake' or 'surimi'.
Nutritional Alternatives: The nutritional benefits of shark meat can be acquired more safely from other, less contaminated, and more sustainable types of fish.
Ecosystem Importance: Sharks are crucial apex predators that maintain marine food web balance; their removal has widespread negative effects.

The Health Dangers Lurking in Shark Meat

While shark meat has been consumed in some cultures for centuries, modern research reveals significant health risks that make it a poor dietary choice. The primary danger stems from bioaccumulation, the process where toxins accumulate in organisms as they move up the food chain. As an apex predator, sharks sit at the top, leading to dangerously high concentrations of toxic heavy metals and other harmful compounds.

Mercury Contamination and Neurological Risks

Perhaps the most concerning toxin found in shark meat is mercury, specifically methylmercury. This neurotoxin can have devastating effects on human health, especially on the nervous system. The potential health issues include neurological damage, developmental delays in children, cognitive deficits, and kidney damage. Health authorities consistently advise vulnerable groups, such as pregnant women, nursing mothers, and young children, to completely avoid shark meat due to these severe risks. Cooking the meat does not eliminate the mercury, as it is chemically bound to the muscle tissue.

Other Dangerous Contaminants

Beyond mercury, studies have identified other toxic elements in shark meat, including lead and arsenic. A study cited by Keiko Conservation found dangerously high levels of arsenic in species like the sandbar and hammerhead shark. Lead poisoning from consumption can lead to symptoms ranging from headaches and abdominal pain to seizures and coma in severe cases. The long-term effects of consuming these contaminants can be severe and life-altering.

The Problem of Urea and Ammonia

Sharks use urea to maintain the proper balance of water and salt in their bodies. When a shark dies, the urea in its flesh breaks down into ammonia, giving the meat a strong, pungent, and unpleasant odor. To make the meat palatable, some chefs and processors try to mask the smell by soaking it in milk or brine, but this does not remove the underlying chemical. Excessive urea intake can damage the human kidneys and consuming fermented shark meat (like the Icelandic 'Harkal') can be particularly damaging.

The Ethical and Environmental Cost

Beyond the direct health risks, the consumption of shark meat has profound ethical and environmental consequences.

Apex Predators and Ecosystem Stability

Sharks are crucial for maintaining the health and balance of marine ecosystems. By preying on the sick, weak, and overpopulated, they ensure the genetic health of their prey species and prevent population explosions that could destabilize the food web. The removal of sharks can cause a trophic cascade, leading to a decline in biodiversity and the potential collapse of coral reef systems. For example, the disappearance of sharks can lead to an increase in stingray populations, which in turn overeat clams and oysters, disrupting the natural filter-feeding process of the oceans.

Unsustainable Fishing and Endangerment

The demand for shark products, including meat and fins, has driven the overfishing of many shark species, pushing them towards endangerment. Many sharks have a long lifespan and reproduce slowly, making them particularly vulnerable to overfishing. The practice of 'finning', where fins are cut off and the body is discarded, is cruel and a major driver of mortality. While sustainable shark fishing exists for some limited species (like Atlantic spiny dogfish), the broader impact is overwhelmingly negative.

Mislabeling and Consumer Deception

Consumers are often unaware they are eating shark meat, as it is frequently mislabeled in restaurants and stores under generic names like 'flake', 'rock salmon', or 'surimi'. This deception prevents consumers from making informed choices and contributes to the unsustainable trade without their knowledge or consent.

Shark Meat vs. Sustainable Seafood: A Comparison

To highlight the clear differences, consider this comparison table contrasting shark meat with safer and more sustainable seafood options.


Feature	Shark Meat (General)	Salmon (Wild-Caught)	Tilapia (Farmed)
Mercury Levels	Dangerously high due to bioaccumulation; not safe for regular consumption.	Generally low to moderate; levels are monitored and considered safer for consumption.	Very low due to its lower position on the food chain.
Toxins (Arsenic, Lead)	High risk of contamination, often exceeding acceptable limits.	Minimal risk; generally considered safe from these heavy metals.	Minimal risk; low trophic level limits toxin accumulation.
Urea and Flavor	Contains high levels of urea, which breaks down into unpleasant ammonia.	No urea, resulting in a clean, non-ammonia flavor profile.	No urea, resulting in a mild, neutral flavor.
Sustainability	Highly unsustainable; many species are threatened or endangered.	Varies, but well-managed wild fisheries and farm operations exist.	Generally considered a sustainable option due to efficient farming.
Nutritional Value	Lean protein and some omega-3s, but benefits are negated by toxins.	Excellent source of high-quality protein and beneficial omega-3s.	Good source of protein, but lower in omega-3s compared to fatty fish.

Conclusion: The Final Verdict on Consuming Shark

In short, when considering the question, "Is shark good for humans?" the answer from both a health and ethical perspective is a definitive no. While some sources may mention the presence of protein or omega-3 fatty acids, these minimal benefits are completely overshadowed by the high and dangerous levels of mercury, arsenic, and lead that sharks accumulate throughout their lives. Furthermore, consuming shark meat contributes directly to the unsustainable overfishing of these vital marine apex predators, threatening the very health of our oceans. There are countless healthier, safer, and more sustainable seafood options available that provide the same, if not greater, nutritional value without the associated health risks and ethical concerns. To protect both human health and marine ecosystems, it is best to leave shark off the menu entirely and opt for responsible seafood choices.

For more on ocean health and the role of sharks, consider visiting the Save Our Seas Foundation.

Frequently Asked Questions

Sharks are apex predators, meaning they are at the top of the food chain. As they eat smaller fish that have also accumulated mercury, the toxin becomes concentrated in their bodies, a process called bioaccumulation, resulting in dangerously high levels.

No, cooking does not remove mercury from shark meat. The metal is chemically bound to the proteins in the flesh, and heat has no effect on its toxicity.

Larger and older sharks tend to have higher concentrations of toxins than smaller ones. However, studies have found dangerous levels of contaminants in many commonly consumed shark species, making any consumption risky.

Sharks have high levels of urea in their flesh. After they die, the urea breaks down into ammonia, causing the meat to smell and taste pungent.

Eating shark fuels overfishing, which severely impacts shark populations. This disrupts the marine ecosystem, potentially leading to a cascade effect that harms other species and ocean health.

Shark meat is often sold under deceptive names like 'flake', 'rock salmon', or as part of 'surimi' (imitation crab). Checking labels carefully and asking vendors is important, but choosing seafood lower on the food chain is the safest option.

Excellent alternatives that provide similar nutritional benefits without the toxic load include wild-caught salmon, tilapia, and Atlantic cod, which are generally lower in mercury and more sustainably managed.