Shark Meat May Be Aphrodisiac (But You Should Always Skip the Fin!)

Shark is one of the most controversial foods considered to be an aphrodisiac. This is the result of unending demand throughout Asia (most particularly in China) for the fins of healthy sharks. The appetite for shark fins would not be so bad if the desire for shark meat matched the obsession with fins.

It’s a shame since shark meat benefits are many and fin has none.

Unfortunately, as of the early twenty-first century, there is little interest in the Asian marketplace for shark beyond the fish’s dorsal fin.

The illegal practice of shark finning

The result is rampant, illegal de-finning around the world to sell to the Chinese apothecary and restaurant trade. There, it is made into shark fin soup, treatment for aging, internal organ function and, of course, as an aphrodisiac.

To obtain fins, the sharks are caught, their fins removed, and their finless bodies are returned to the sea where they, essentially rudderless, sink to the bottom of the ocean to die. Worst of all, unlike many other Chinese, homeopathic prescriptions, there is no evidence that this soup provides measurable aphrodisiac benefits.

Shark meat nutrition

However, shark meat may help enhance that sexual glow. A 3.5-ounce serving of Mako, a variety commonly caught and served today, offers 21 grams of energy-sustaining protein to every 4.5 grams of fat. It is also a good source of magnesium as well as selenium, an important nutrient for sperm production.

A warning about mercury

It should be mentioned that shark meat can contain high levels of mercury. So, like with any fish high in mercury, such as swordfish or tilefish, you should limit your intake.

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Amy Reiley

An award-winning author of five aphrodisiac cookbooks with an MA in Gastronomy, Amy Reiley has spent the past 18 years studying the history and science behind aphrodisiac foods. She speaks on aphrodisiacs globally and has brought her knowledge of aphrodisiac foods to national television shows including The Today Show and CBS Early Show. Amy is also a freelance food, wine and health writer and wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine. Most importantly, Amy is a mother to 2 human children and 1 standard poodle.

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