
Carcharhinus sorrah
Also known as: Spot-tail shark, Sorrah shark, Shirat, Balda, Pisori, Katta-sorrah, Requiem shark, [Place of collection: Goa and Mandapam]
Shark is a type of fish commonly consumed in coastal regions, enjoyed cooked as fillets or steaks. It is rich in protein and provides significant amounts of vitamin B6, biotin, chromium, and selenium.
% DV = % Daily Value (adult RDA, ICMR 2020). Values per 100g edible portion.
Shark fish is a large predatory fish found in marine waters around the world and is consumed in various cuisines, especially in coastal areas of India. It is typically prepared by cooking as fillets, often grilled, fried, or curried. The firm white flesh has a mild flavor that adapts well to diverse spices and cooking methods.
This fish is notable for its high protein content, providing about 11.8g per 100g cooked portion. It also contains exceptionally high levels of vitamin B6 and biotin, with both nutrients present at thousands of percent of the daily value, which is uncommon among fish. Additionally, shark is a good source of chromium and selenium, minerals important for metabolic and antioxidant functions.
Being a cooked fish, it is naturally free from carbohydrates and dietary fiber. It contains minimal fat, and no sugars. Shark fish is classified as non-vegetarian and is suitable for lunch or dinner meals. It is low in sodium when freshly prepared but care should be taken if salted or processed. No common allergens except fish are present.
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Values per 100g edible portion.
Nutrition data is for reference only. Values may vary by preparation method, brand, and region. Full disclaimer

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