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Origin: North Carolina, South Atlantic
For the more adventurous seafood lover out there we have, Mako Shark. A flavor and texture most often compared to Swordfish, Mako Shark tends to have a hint of sweetness as well. Whether grilled, broiled, or baked Mako Shark offers a firm and hearty protein source. Marinating for an hour prior to cooking will help make the flavor of Mako Shark a bit more mild. Season Mako with pepper (white/black), sea salt, garlic, or old bay.