a.k.a.: Bonito shark, mackerel shark

Waters:Northern Atlantic coasts

Description (in water): Makos and other sharks harvested for food weigh from 15 to 120 lbs. (Many are larger). They are long and thin with bluish-gray backs that fade to pearly bellies

Description (in market): Dense, meaty, pinkish-white flesh that's low in fat, firm in texture, and moderately-strong in flavor (some steaks and fillets contain darker sections of reddish meat that have a more pronounced flavor).

Sold as: Steaks, fillets, chunks

Best cooking: Mako shark, like chicken, is versatile and takes well to flavorful boosts like marinades and spicy sauces. Steaks and fillets are excellent grilled, broiled, baked, poached, or pan-blackened. Chunks can be marinated and kebabed, or added to soups and stews.

Buying tips: Like other varieties of shark, mako can develop an ammonia odor after the catch, especially if it is not properly iced--avoid steaks and fillets that give off such a whiff, which can indicate that the fish has been sitting around a bit too long. Keep it well iced until cooking time.

Substitutes: Swordfish, mahi-mahi, blackfish, bluefish, grouper, pompano, tuna