The mako shark has deep blue coloring on its back, a white underbelly, and a forked tail. Cooked meat is off-white.
Mako meat is often mistaken for swordfish, as it is similar in taste, texture and appearance.
Harvesting shark is extremely dangerous, and many fishermen have been badly wounded in the process. As even a severed mako head has been known to bite, makos are not considered safe until on ice in the ship’s hold.
Swordfish, marlin, and tuna can be used as substitutes for mako shark.
Mako shark is found in waters between New England and Florida, throughout the Gulf of Mexico, and from California to southern Alaska.
Mako sharks are caught by longliners and are also by-catch of swordfish harvests.
This species is available year-round with peak production running concurrently with swordfish season, during the summer months.
This species has a medium full-bodied and slightly sweet flavor.
Mako has a firm texture.
Mako can be marinated, broiled, grilled, or cubed for soups, stews, and kebabs.
If the shark has not been bled immediately after it has been caught, it will take on an unpleasant ammonia smell. Soaking the meat in diluted lemon juice, vinegar, or milk can neutralize this odor. A strong odor indicates mishandled product. Avoid any shark with very dark red meat.
Mako is appropriate in the casual dining, fine dining, hotel, resort/club segments of the market.
3.5 oz (100g) raw edible portion.
Simple. Fresh. Delivered.