Quote:
Originally Posted by Byrns
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Once again, not an expert, but from what I remember from Biology and entymology classses:
Small sharks and younger sharks are usually edible. As sharks get older and bigger the meat becomes more inedible and the required cooking process becomes more honerous. As sharks age, their meat becomes more filled with Ammonia.
The catch is that the biggest fins are worth the most, but those come from the biggest sharks. Big shark carcasses are also a pain for boats to carry back to the dock, especially smaller boats.
You also got other issues with sharks being apex predators with relatively long life spans. Contaminants like mercury get concentrated in their meat.
All in all, shark meat is edible, just usually not that good. It can be good, but only under fairly limited circumstances. As a result, the value gets driven way down and it no longer becomes worth it for fishermen to transport the sharks back to port.