Shark

Shark is a term used to refer to various species of cartilaginous fish from the order Carcharhiniformes and other similar groups, known for their elongated bodies and flexible skeletal structure. Although it may sound unusual, in many regions of Latin America, shark meat is a culinary ingredient valued for its flavor and firm texture.

Origin: Sharks are found in marine waters worldwide, from coastal areas to the open sea. In gastronomy, its consumption is common in countries with a coastal fishing tradition such as Mexico, Colombia, Venezuela, and some regions of the Caribbean. Shark meat is used in dishes like broths, stews, fried preparations, or even in ceviches.

Properties: Shark meat is rich in protein and low in fat, making it a healthy and nutritious option. It contains minerals such as phosphorus and iron, as well as essential fatty acids. However, because these fish can accumulate heavy metals, it is recommended to consume it in moderation and ensure it comes from a safe source.

Synonyms in Spanish from Latin America: depending on the region, shark may be called by different names such as cazón (very common in Mexico and Central America), tollo (in Chile and Argentina), or simply tiburón. These terms can vary according to the specific species and local custom.