Pacific Shortfin Mako Shark

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.
Two shortfin mako sharks. Mako sharks are fast-moving and streamlined. They propel themselves through the water with short strokes of their thick, powerful tails. Photo: Southwest Fisheries Science Center, NOAA Fisheries Service.
Pacific Shortfin Mako Shark prepared
Shortfin mako shark steaks. (Photo credit: U.S. Food and Drug Administration)
Tagged shortfin mako shark. Photo: Southwest Fisheries Science Center, NOAA Fisheries Service.

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

Seafood Guide