Shortfin mako, blue pointer, bonito shark, Atlantic mako, Pacific mako
Mako shark is moist and slightly sweet, with a full-bodied, meaty taste. Both flavor and texture are similar to swordfish, but the flesh of the mako is moister, and the meat is not as sweet. Fresh, raw mako is very soft and ivory-pink or a muddy, reddish color that turns ivory white and firm when cooked. While the lean, dense meat looks very similar to swordfish, it lacks the whorls of the swordfish steak.Like all sharks, makos carry urea in their bloodstreams. They must be bled immediately and iced to prevent the urea in the tissues from turning to ammonia. If you smell ammonia, don’t accept the fish.
Fresh: H&G (belly flap removed), Wheels, Slabs or chunks, Fillets (whole side, skinless), Loins, Steaks Frozen: H&G (belly flap removed), Wheels, Slabs or chunks, Fillets (whole side, skinless), Loins, Steaks Value-added: Smoked
Swordfish, Tuna, Other sharks
Mako can be marinated, blackened, cubed for use in soups and stews, or chunked for kebabs. Wrapping or covering the meat during cooking keeps the moisture in. Trim red meat away before cooking, since bloodlines can impart a bitter taste.
Australia, Chile, Mexico, New Zealand, United States