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Blue Shark

Blue Shark

Moqueca Assado Frito Cozido

Carne branca Carne mole Sem espinha

Médio risco Extrativista

Sharks and rays are very close relatives and belong to the group of cartilaginous fish. A common characteristic of these species is late sexual maturation, low fecundity, and slow growth, which makes these fish susceptible to overfishing. Both have very tasty meat. In the case of sharks, the meat is very white and boneless, while ray meat has some darker fibers interspersed with white meat, and depending on the cut, it may have cartilages resembling a large, flattened spine. Ideal for preparations in sauces. The price is always very attractive, but it's good to be careful when buying. Most species of rays and sharks are at risk of extinction and, therefore, prohibited from being fished and sold.
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General information

General characteristics

It is a globally distributed and highly migratory species. It has a dark blue upper body, lighter on the sides, and a white underside. Its mouth contains triangular, serrated, pointed teeth, which are curved in the upper jaw and arranged in rows. The Blue Shark is viviparous, meaning it has internal fertilization and gestation. The gestation period can range from 9 to 12 months, which is why females are much larger than males. They can live up to 20 years.

Location and habitat

Generics: Brazilian Coast

Scientific and other names

Prionace glauca; blue shark, cação (Portuguese common name), focinhudo (Portuguese common name), mole-mole (Portuguese common name) or tubarão-de-focinho (Portuguese common name)

Other white-fleshed fish

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