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Makos harvested for food weigh from 15 to 120 lbs. The Mako has a sweet taste with a dense, pinkish-white flesh and meaty firm texture similar to swordfish. Low in fat it has a firm in texture and moderately-strong in flavor, some steaks and fillets contain darker sections of reddish meat that have a more pronounced flavor.
Shark is a cartilaginous (without skeleton) and meat may be streaked with red, but should show no bruises, blood spots, holes or tears. In mako steaks, there is a dark, round bloodline, which may be removed. Like all sharks the Mako has no urinary tract which means they carry the urea in their blood expelling it through their skin. This means the fish must be bled immediately and iced to prevent the urea in the tissues from turning to ammonia. Steaks and fillets are excellent grilled, broiled, baked, poached, or pan-blackened. Chunks can be marinated and made into kebabs, or added to soups and stews.
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The Mako is harvested from the subtropical waters around
the world. In the United States the Mako is taken from fisheries off
southern California, in the Gulf of Mexico ad following the Gulf Stream
north to New England.
