I was given the information that the shark species used in Syberg's restaurant is Atlantic Shortfin Mako. This species, like all other species of sharks, have extremely high levels of mercurywithin their tissue. The current FDA approval rate for mercury consumption is 1.0 ppm (parts per million, meaning mercury levels in the tissue should be below .0001%). The most recent study done on the Atlantic Shortfin Mako in 2014 by the United States Geological Survey and Marine Environmental Research Organization shows that Atlantic Shortfin Mako mercury concentrations average at 2.65 ppm (low of 1.54 ppm and a high value of 3.82 ppm). Of the world’s shark species, the mako has one of the lowest mercury levels but is still nearly triple the FDA approved amount for human consumption. These mercury toxins have the ability to concentrate and accumulate themselves in human tissue. Once accumulated, they remain over time and each consumption event concentrates the mercury levels within the tissue exponentially. The levels of mercury found in shark within a single serving (EPA recommends less than one serving of shark a month for safe consumption) are enough to result in pregnancy termination in expectant mothers. For men or women who are not expecting, accumulated exposure to such mercury levels can affect the nervous system and the circulatory system. No cooking method reduces the total concentration of mercury in the meat. As a family establishment, I am sure that the health of customers is of highest concern.

Aside from health concerns, there is also a concern with the sustainability of shark fisheries. The atlantic shortfin mako is listed as vulnerable federally, and the national marine fisheries service is asking fishermen to release mako to help stop overfishing of the species in the Atlantic to maintain populations for future generations. Shortfin makos are a population particularly vulnerable to overfishing due to their reproductive cycle. Females are not able to reproduce until sexual maturity at 18 years of age. This, along with a three-year gestational period resulting in only 8-10 pups per litter, makes this species vulnerable to pressures of overfishing. This reproductive cycle is common among all shark species. Worldwide, eleven thousand sharks are removed from the ocean PER HOUR to support the shark fishing and shark-based products. Only 5% of the world’s shark population remains in the ocean and the ocean is expected to be entirely void of sharks by 2020. Without sharks to keep the ocean ecosystem in check, all commercial fisheries will collapse as a result. Sharks are like the white blood cells of the ocean, removing sick and diseased prey. The removal of the sick and dead prey items prevents the spread of disease throughout the population. The ocean is much like a puzzle, remove the center pieces and the image will no longer be seen.