The sand shark (Carcharhinus plumbeus) is a species of requiem shark found in shallow waters off the eastern coast of North America from New England to the Florida Keys, the northern Gulf of Mexico, and down to Brazil. They are often caught as bycatch by commercial and recreational fishermen in Florida waters. Sand sharks are edible, but due to conservation concerns, there are regulations in place regarding harvesting them. This article will examine if it is legal to eat sand shark caught in Florida, food safety considerations, and preparation methods if retained.
Quick Answer
Yes, it is legal to eat sand shark caught recreationally or commercially in Florida if it is harvested within regulations. Sand shark is not a prohibited species and does not have a size limit for recreational harvest. There are some concerns over elevated mercury levels, so pregnant women and children should avoid consuming large amounts. Sand shark has firm white meat and is suitable for grilling, frying, or in chowders and soups if properly cleaned and prepared.
Sand Shark Regulations in Florida
Sand sharks are not currently prohibited from harvest in Florida state or federal waters. According to the Florida Fish and Wildlife Conservation Commission (FWC), there are no recreational daily bag or vessel limits for sand shark fishing with rod and reel. There is also no minimum size limit. This makes sand shark legal to catch and harvest recreationally in Florida.
For commercial harvest, sand sharks fall under a commercial shark permit managed by NOAA Fisheries. This permit allows fishermen with appropriate gear types like gillnets to retain sand shark along with other small coastal shark species like Atlantic sharpnose and blacknose shark. There are some commercial trip limits and quotas in place to avoid overharvest.
Overall, sand sharks are not a protected or prohibited species in Florida, making them legal to catch and eat within the regulations. Anglers and commercial fishermen should ensure they have the proper permits and do not exceed any harvest limits.
Sand Shark Identification
Properly identifying sand sharks is important to ensure you are harvesting the correct species. Sand sharks can be distinguished by the following characteristics:
– Body color gray or brownish-gray above, white below
– Moderately large first dorsal fin with long free rear tip
– Origin of first dorsal fin over or slightly before pectoral fin rear tips
– No interdorsal ridge between dorsal fins
– Dorsal fins of about equal size
– Fairly long and pointed snout
– Upper teeth strongly serrated, lower teeth smooth edged
Sand sharks are medium in size, reaching around 5-6 feet long as adults. They resemble some other requiem shark species like spinner and blacktip sharks. Taking care to identify the distinguishing features will ensure only sand sharks are harvested.
Food Safety of Eating Sand Shark
Overall, the flesh of sand shark is considered safe to eat in moderation. Sand sharks are coastal sharks that do not feed as high on the food chain as some larger pelagic shark species. Their mercury levels are generally lower as a result.
That said, sand sharks and other small sharks do still contain moderate levels of mercury. The EPA recommends limiting shark consumption to no more than once per week for lower-mercury fish. Pregnant women, nursing mothers, and young children should also limit intake to no more than once per month.
For the general population, the FDA recommends limiting shark consumption to an average of 12 ounces per week. This amount is considered safe for most adults and children over age 12. Consuming excessive quantities of shark liver or other internal organs should also be avoided, as these contain the highest mercury concentrations.
As long as consumption is limited to recommended amounts, sand shark is considered safe to eat healthwise. Properly cleaning, preparing, and cooking the shark meat can also help reduce potential mercury exposure when eating it.
How to Clean and Prepare Sand Shark for Cooking
Sand sharks should be thoroughly cleaned and prepared soon after catching to maintain quality. Here are some tips for cleaning sand shark:
– Bleed out shark immediately after catching by making a cut near the tail and placing it in cold saltwater. This helps flush blood from tissues.
– Remove all internal organs from the body cavity. Discard liver and other organs as these have the highest mercury levels.
– Cut off dorsal, pectoral, and caudal fins with a sharp knife.
– Remove the skin by carefully slicing between the skin and flesh.
– Rinse thoroughly and cut the boneless fillets into portions. Shark flesh is dense with a firm white texture.
– Soak fillets for 30 minutes in saltwater, milk, or a brine solution to draw out blood and impurities.
– Rinse again, pat dry, wrap tightly in plastic, and chill on ice or refrigerate immediately. Use within 2 days.
Proper bleeding, cleaning, and chilling helps improve flavor and texture while reducing potential fishy taste or odors. Take care to remove all traces of internal organs, skin, and blood to reduce mercury exposure.
Cooking Methods for Sand Shark
The dense, meaty flesh of sand shark holds up well to a variety of cooking methods including:
Grilling
Sand shark fillets can be seasoned with spices and herbs and grilled over high heat. Cook 4-6 minutes per side depending on thickness until opaque and flaky. Brushing with oil or marinade helps prevent sticking. Grilled shark has a pleasant, lightly charred flavor.
Pan Searing
Pat fillets dry and season with salt and pepper or Cajun seasoning. Heat oil in a skillet over high heat and sear fillets 2-3 minutes per side. Finish cooking in a 375F oven until opaque in center. Pan seared shark has a crispy outer crust.
Baking
Coat fillets with breadcrumbs or flour and bake at 375F for 15-20 minutes until golden brown and cooked through. Top with lemon, herbs, or other ingredients for added flavor. Baking is a low-fat method of preparing sand shark.
Frying
Cut shark fillets into nugget sized strips, coat in flour, egg wash, and breadcrumbs. Deep fry at 350F for 2-3 minutes until golden brown and crispy. Serve with tartar sauce, cocktail sauce, or other dipping sauces. Fried sand shark makes tasty appetizers.
Soups and Chowders
Add bite sized pieces of sand shark during the final 5-10 minutes of cooking soups, chowders, or seafood stews. The heat gently cooks the shark, and it will break into tender flakes. Pair with classic shark chowder seasonings like potato, corn, bell pepper, and celery.
Sand shark is versatile for many cooking methods. Consumers should adhere to recommended consumption limits and enjoy the mild flavor and meaty texture of properly prepared sand shark.
Nutritional Value of Sand Shark
Sand shark provides a good source of lean protein as well as some beneficial vitamins and minerals:
| Sand shark (3oz portion) | Calories | Protein | Fat |
|---|---|---|---|
| Raw | 105 | 22g | 1g |
| Cooked | 120 | 24g | 1g |
– High quality complete protein needed for muscle tissue growth and maintenance.
– Low fat and low calorie. Contains heart-healthy omega-3 fatty acids.
– Good source of B-vitamins including B12, niacin, riboflavin, and B6.
– Provides selenium, zinc, iron, potassium, and magnesium.
The protein content is similar to other lean meats, but has the added benefit of healthy fats. Sand shark balances nutrition with flavor and palatability.
Purchasing Commercially Caught Sand Shark
Sand shark is not an extremely common item, but may be found frozen or fresh in some specialty seafood markets and fish mongers in Florida where it is fished. Here are some tips for purchasing commercially caught sand shark:
– Look for fresh sand shark at local fish markets near major fishing ports like Key West, Destin, Panama City, etc.
– Check for shark that isVery fresh smelling with no “fishy” or ammonia odors.
– Flesh should be firm, shiny, and white with no discoloration or drying around edges.
– Red bloodlines along the centerline are normal but avoid darkening flesh.
– Purchase frozen shark that is vacuum sealed without visible ice crystals or freezer burn.
– Confirm shark was processed and frozen quickly after catching for best quality.
– Speak with your fishmonger for exact species identification and harvest date/location.
– Ask how the shark was handled and processed to ensure proper techniques were used.
Buying fresh, sustainably-harvested sand shark supports local Florida fisheries when staying within recommended consumption guidelines.
Conclusion
Sand sharks are legal to harvest and consume within regulations in Florida. While moderation is recommended, sand shark can be an occasional part of a healthy, well-rounded diet. When properly handled, cleaned, and cooked, the mild flavor and firm texture of sand shark can be enjoyed in chowders, on the grill, or in other favorite seafood dishes. With some diligence to find it fresh or frozen, sand shark can provide a local, sustainable fish option for Florida residents and visitors.
