Toxic Mercury Found in 1/3 of Shark Meat Sold Across Europe

A shocking new investigation has revealed that nearly one-third of shark meat sold in European markets contains dangerously high levels of toxic methylmercury—often without consumers even knowing they’re eating shark at all.

Marine conservation groups tested shark meat samples from restaurants, fish markets, and supermarkets across Europe, uncovering mercury levels that exceeded EU safety limits by up to four times. The contamination was particularly severe in tope sharks, where every single sample tested failed safety standards, while nearly 23% of blue shark samples also exceeded safe consumption levels.

“We were astonished at how high the contamination levels were in all of the samples,” said Julian Münster, a marine biologist with Stop Finning Deutschland who co-authored the October report. The average mercury concentration across all samples came dangerously close to maximum permitted levels, raising serious public health concerns about regular consumption.

Adding to the problem is widespread mislabeling that disguises shark meat under more appealing names. European retailers commonly sell shark as “rock salmon,” “huss,” or “schillerlocke” in Germany, and “veau de mer” or “saumonette” in France—leaving consumers unaware they’re purchasing shark at all. This deceptive labeling means people are unknowingly consuming contaminated fish that could pose health risks, particularly for pregnant women and children who are most vulnerable to mercury poisoning. The findings highlight the urgent need for better food safety monitoring and transparent labeling practices in Europe’s seafood markets.