Shark Meat Consumption Surges in India

January 9, 2024

A new study finds that shark and ray meat, historically eaten only by Indian coastal and tribal communities, has grown popular at restaurants catering to tourists and middle-class consumers. This rising demand could drive overfishing of already threatened shark populations.

Researchers identified nearly 2,650 seafood establishments in 10 Indian coastal states and territories that featured shark meat dishes on their online menus. Goa had the highest density at 36% of surveyed restaurants, followed by Tamil Nadu at 35%.

Collectively, these businesses sell around 252 tonnes of shark meat yearly – equal to nearly 10% of India’s estimated annular elasmobranch landings. And the proportions are likely increasing amid declines in more traditional fish catches.

Rising Popularity Among New Groups

Sharks and rays have been consumed by traditional fishing cultures in India for centuries. But demand has climbed since the 1960s and ’70s, both globally and in India.

Once restricted to low income coastal dwellers, shark meat is now growing popular with foreign tourists at resorts in Goa and affluent locals wanting to try exotic dishes.

Species frequently appearing on menus include threatend sharks like milk sharks, gray sharpnose sharks, and reticulate whiprays. Even deep sea sharks are showing up in curries and other preparations.

Sustainability Concerns

With over a third of global shark and ray species threatened and 95% jeopardized by overfishing, this surging demand for their meat raises conservation alarms.

India already ranks among the world’s top three shark fishing nations. Experts warn increased consumption will tempt its substantial fishing fleet to illegally target protected species like whale sharks.

The focus on small shark species and juveniles of larger predators can also critically disrupt reproductive cycles, accelerating population declines.

Policy Considerations

While India has banned shark finning and trade in fins from all species, loopholes allow the meat trade to continue driving exploitation.

Strategies to curb consumption could include awarenes campaigns on health risks, promoting alternative seafoods, and making the product less affordable through fees or reduced fishing quotas.

In the end, reducing India’s shark meat demand will take acknowleding it as an emergent threat on par with the shark fin trade in order to justify stronger protections.

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