While it is true that finding Blue Shark meat in the main markets of Spain has a legal explanation, at least from a law perspective, scientists and experts agree that the management of this species is below of sustainability expectations.

According to Ali Hood, Director of Conservation at the SharkTrust NGO and an observer at the International Commission for the Conservation of Atlantic Tunas (ICCAT), the limits set in October 2023 by this organization are inadequate for the sustainability of the species.

To comprehend the world of fisheries and research on the effects of consuming Blue Shark meat on human health, in this episode, we also spoke with Alex Bartolí from Submon and Alice Cimino from OceanKin Conservation.

This podcast story is also available on our YouTube channel, and you can find it here.

This episode and the entire series we've titled "The Case of the Blue Shark in the Mediterranean Sea" is a production of Carijonas with the support and mentorship of Earth Journalism Network and Internews.