Shark meat can be eaten by humans, but the U.S. Food and Drug Administration recommends limiting consumption to once or twice a month. Shark liver should not be eaten, as it contains toxic levels of some vitamins.
The Mote Marine Laboratory for Shark Research found mercury levels above the FDA's action level of one part of mercury per million in one-third of 124 sampled sharks. Mercury levels are also a concern in other predatory fish, such as tuna and swordfish. Shark meat tends to spoil quickly. Many shark species have strongly flavored meat that must be iced for 24 hours followed by brining for two hours to be palatable.