Looking for Mako Shark in CT? Come to Atlantic Seafood Market


If you’re looking to turn the tables and become a shark-eating-man (or woman), then the Mako Shark is a tasty way to conquer the beast of the seas. Part of the Mackerel Shark family, the Mako Shark is also known as the “Blue Pointer”. The name Mako comes from the Maori language, a Polynesian dialect, and it means both shark and shark tooth. Even as sharks go, the Mako is a big one, usually reaching about 10 feet in length and weighing in at up to 300lbs. They can be much heavier though, with the largest recorded Mako shark ever caught tipping the scales at a whopping 2,200 lbs.

The Mako Shark is a good-looking creature, sporting a dark blue coloring on its back and sides, tapering into a pristine white lower down on the sides and on the underside. It prefers a warmer climate, and rarely will venture into waters that are below 65 degrees. It is a common species in the warmer areas of the Atlantic Ocean, with the most concentrated numbers along the South American coast and in the Gulf of Mexico. However, under the right conditions, Mako sharks will travel as far north as Nova Scotia. Speaking of travel, the Mako Shark is one of the fastest species of the sea. It can reach speeds of over 60 mph and can hurl itself up to 30 feet in the air1. It can also cover large distances quickly when pursuing prey or in search of a mate. In 1998, a Mako Shark that had been tagged in California was caught by a Japanese fishing vessel shortly after, having traveled a significant 1725 miles1.

In our opinion, the Mako Shark gets to enjoy a pretty scrumptious diet, with Tuna, Swordfish, and Mackerel making up the bulk of its diet. Considering they do all of this while hanging out in tropical waters in some of the world’s most desirable locations, the life of a Mako Shark is like a never-ending luxury cruise (except for the ones who get caught that is.)

When it comes to culinary exploitation, the meat of a Mako Shark is a delicious treat that can be prepared in a multitude of ways. The color of their flesh is somewhere in between ivory and pink and features a dense texture along with a mild taste and average “oily” factor2. If you ever catch a Mako Shark, it is imperative that you let it bleed out and then ice it immediately, to ensure optimum flavor later on. Its flavor and texture have been described as being similar to those of swordfish, which makes the Mako Shark an ideal candidate for grilling.  As an extra tip, you can tell when a Mako Shark is done cooking by way of making a small cut with a sharp knife into the thickest part of its flesh. If it is ready, the meat will be opaque yet will also be moist and will flake easily2.

We’ll conclude today’s lecture on the Mako Shark by sharing a recipe for Mako Shark Steaks in Herb Butter from CDKitchen.com that we’re sure you’ll heartily enjoy.

Mako Shark Steaks in Herb Butter

Ingredients: 2 pounds mako shark steaks, rinsed in cold water, salt, to taste, 4 garlic cloves, 1 cup of butter, 1/4 tsp marjoram, 1/8 tsp of thyme, 1/4 tsp of seafood seasoning of choice, 1 lemon cut into wedges, 1 medium chopped onion, freshly-ground black pepper to taste, fresh chopped parsely, 1 pinch ground oregano, 1 pinch of salt, and 1 pinch ground oregano3.


1. Melt the butter in a saucepan, along with the onions, herbs, seasoning, and garlic. After melting,               steep for one hour.

2. Place your Mako Shark steaks into a baking dish and top them with the butter mixture.

3. Cook for 15 minutes at 350 degrees.

4. Extract the dish from the oven, garnish with parsley & lemon wedges and enjoy!3

Works Cited

1. Author Unavailable
Shortfin Mako Shark

2. Author Unavailable
Mako Shark

3. Author Unavailable
Mako Shark Steaks in Herb Butter

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