U.S. wild-caught from California
Thresher shark, fox shark, sea fox, swingletail, whiptail shark, thintail shark
Shark: Those who have paid attention to the various bans on food in California would have an instant reaction to seeing this word on their menu. It is shark fin, to be exact, that has been deemed unethical to eat in our state. Millions of sharks each year are stripped of their fins, a key ingredient in a coveted Chinese soup, and tossed back to sea: a wasteful and altogether terrible act in the name of food.
Migrating in the eastern Pacific Ocean, they cruise the coast from Washington to Baja Peninsula, Mexico, following their preferred water temperatures. These sharks can reach up to 20 feet in length, but with their small mouths and timid nature they pose little threats to humans. The most pronounced aspect of their physique would undoubtedly be their caudal fin, spanning about half of the length of the entire shark, which is used to stun their prey.
Much like swordfish, the Pacific common thresher shark is typically sold in a steak form, having firm meat that does well on a grill, with little flaking. These strong swimmers—often seen jumping clear out of the water—are quite lean, so take care not to overcook.