Along with Skate, Rays and Dogfish, Shark are unique in having cartilage instead of bones. There is a vast array of different species of Shark, roughly estimated at around 500. In culinary terms, there are four main species to look for: Porbeagle, Mako, Tope and Black Tip, though they are all frequently just sold as Shark. The fish caught tend to be between 4 and 20kg – loins are sold from the larger fish, smaller fish are usually cut into steaks. Available year round, and during the summer months, Sharks are often caught off the coasts around Cornwall. The pinkish flesh can be a little dry sometimes, so marinating is a good idea, and be careful not to overcook. If the flesh smells of ammonia, it is too old for use. Good for a Barbecue, and kebabs.