Experts are warning consumers to reconsider eating shark meat because of significant health risks associated with toxic contaminants [1].

These warnings are particularly relevant as public interest in the species peaks during Shark Week. The presence of heavy metals and neurotoxins in these apex predators poses a potential long-term health threat to humans who consume them regularly.

According to experts, shark meat carries the highest mercury burden available in the commercial market [1]. Mercury is a potent neurotoxin that can accumulate in the body over time, leading to various neurological issues. Because sharks are at the top of the marine food chain, they absorb the toxins of every animal they eat throughout their lives.

Beyond mercury, the meat also carries risks associated with arsenic [2]. This chemical element can be toxic depending on its form and concentration, adding another layer of risk for those choosing shark as a protein source.

Experts also highlighted the presence of the neurotoxin BMAA [2]. This specific toxin is linked to neurological degeneration and further complicates the safety profile of the fish.

"Shark meat offers high-quality protein but carries the highest mercury burden in the commercial market, plus arsenic and neurotoxin BMAA risks," experts said [2].

While the meat provides a source of protein, the concentration of these substances suggests that the nutritional benefits are outweighed by the chemical risks. Consumers are encouraged to seek alternative seafood options that do not carry such high levels of bioaccumulated toxins [1].

“Shark meat carries the highest mercury burden in the commercial market.”

This warning highlights the process of biomagnification, where toxins become more concentrated as they move up the food chain. Because sharks are long-lived apex predators, they serve as a biological reservoir for oceanic pollutants, making them significantly more hazardous for human consumption than smaller fish.