
Isurus oxyrinchus
Also Known As
Mako shark, Blue pointer, Bonito shark, Pacific mako shark
U.S. wild-caught Pacific shortfin mako shark is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
Facts
Availability |
Fresh from August to January. |
Source |
U.S. wild-caught from California and Hawaii. |
Taste |
Sweet with a full-bodied, meaty taste. |
Texture |
Soft when raw, firm once cooked. |
Color |
Fresh, raw meat is an ivory-pink or muddy, reddish color. When cooked it is ivory white. |
Health Benefits |
High in protein and low in fat, and a good source of niacin, vitamins B6 and B12, phosphorous, and selenium. More information on health and seafood. |
Health & Nutrition
Nutrition facts |
|
Serving weight | 100 g (raw) |
Amount per serving | |
Calories | 130 |
Protein | 20.98 g |
Fat, total | 4.51 g |
Saturated fatty acids, total | 0.925 g |
Carbohydrate | 0 g |
Sugars, total | 0 g |
Fiber, total dietary | 0 g |
Cholesterol | 51 mg |
Selenium | 36.5 mcg |
Sodium | 79 mg |