Shark and sturgeon are also cartilaginous fish. The meat is often pink, but may also vary from white to beige. Deep red color in shark flesh can be due to bruising; to the variety of the fish, or to the cut originating from an oily region of the shark. Whatever the cause, red meat is considered inferior because it will retain a strong flavor.

Shark meat may have an ammonia- type odor. In the water, urea is excreted through the skin. Enzymatic action turns this into ammonia after the shark is slaughtered. The strong odor and flavor can be reduced by soaking the flesh in milk or in a mixture of vinegar and water prior to cooking. The meat can be braised, stewed, fried or cut into steaks and broiled.

Sturgeon is a prehistoric, armor- scaled fish known as a source for caviar. Its firm white meat resembles that of shark. The sturgeon lives half of its life in fresh water and half in salt water. There are 30 known species which are distributed throughout the Northern Hemisphere. It may be poached, smoked, pan-fried or broiled. It is considered a delicacy when smoked.