Bykov, V.P., 1983

 

 Northwestern Atlantic, in September

 The meat does not have the specific odor typical of other species of sharks, but it has more fat. In England and Sweden, the meat is considered to be of higher quality than the meat of other fishes. Marketed frozen, chilled, salted or smoked. Canadians use the meat for fish fingers. Japanese prepare national dishes from it. `Balyks' are made from it.