per 100gr of raw product Kilojoules:.. 420 Calaries:.. 100 Protein:.. 21.2 Cholesterol:.. 48mg Sodium:.. 90mg Total Fat(Gil):.. 0.9g Omega:..3 EPA - 17mg 3 DHA - 252mg 6 AA - 30mg

LOCALITY: In most waters surrounding Australia. Generally caught in the warmer shallow waters of Northern Western Australia.

SIZE: Even though they can grown to many meters long and weigh many kilos, they are caught when young.

TEXTURE & TASTE: This fish does not have a flake as most fish do. Its texture is fibrous and firm with a mild flavour. Being the smaller species, the iodine and ammonia usually present in the larger fish is not so common in this smaller species.

COOKING: Being a firm fish it is best to fry or bake, being careful not to overcook. Very popular with children as the texture and taste can resemble that of chicken. Great to marinate.

GENERAL: Shark has always been associated with a cheap fish that Fish & Chips shops use. Those days are gone. A good quality shark is similar in price to a snapper and other fish.