Gummy Shark

Commonly known as flake, this succulent white flaky flesh exhibits subtle ocean flavours, well suited to baking and frying.


BY Women’s Industry Network


  • 6 x 250g portions of Gummy Shark
  • Salt and pepper to taste
  • 3 tbls butter
  • 6 shallots, finely chopped
  • 1/2 small red capsicum, finely chopped
  • 3 tbls chopped parsley
  • Juice of one lemon


  1. Preheat oven to moderately hot (190˚c)
  2. Season fillets with salt and pepper
  3. Cut x6 squares of aluminium foil enough to wrap each portion
  4. Heat butter in pan and fry shallots and capsicum until softened about one minute, stir in parsley and season
  5. Place a portion on each piece of foil, top with vegetable mixture and add a generous squeeze of lemon
  6. Wrap foil around potions and crimp edges to seal
  7. Place parcels on a baking dish and cook for 20 minutes until flakes easily with a fork



Restaurant Name

Women’s Industry Network and cook with SA Seafood – Recipe Book



SAWIN is a not for profit group affiliated with WINSC (Women’s Industry Network Seafood Community) who seek to provide an inclusive environment for women of the seafood community to grow their skills and profile. SAWIN has undertaken to also promote the SA Seafood Industry through educational opportunities and events. As a not for profit group we rely on our members and donations so if you wish to be a member or make a seafood or financial donation please contact us

Nutritional benefits – mixed species Shark, raw
Serving size 100 g

% Daily Value*Amount DV %
Total Fat4.5 g6%
Saturated Fat0.9 g4%
Cholesterol51 mg17%
Sodium79 mg3%
Total Carbohydrate0 g0%
Dietary Fiber0 g0%
Sugar0 G0%
Protein21 g42%
Vitamin D0.60 mcg3%
Calcium34.00 mg3%
Iron0.84 mg5%
Potassium160 mg3%

* The Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet.  2,000 calories a day is used for general nutrition advice.

Source:  Nutrition Value Org.

 Suite 27, 6-8 Todd Street, Port Adelaide SA 5015