Squalus formosus (“Formosa” being a former name for Taiwan), likely wound up in the fish market in the same way most deep-ocean sharks do—as bycatch, accidentally ensnared during hunts for other fish.
In fish markets, “it is unlikely people would know the difference”—tastewise or otherwise—between the new species and other sharks, said White, emphasizing that he hasn’t eaten the new species and doesn’t know how it’s prepared.
“Similar species in Indonesia are salted and dried for human consumption and fins used as filler in the shark-fin soup trade,” he said. “But that doesn’t necessarily reflect what they do with the sharks in Taiwan.”
Read more at National Geographic.