What is flake in Australian fish and chips?
Flake is the name used in Australian fish and chip shops for the meat of shark, traditionally gummy shark. It is popular because it has firm, boneless white flesh and a mild flavour.
Gummy shark, a small shark found in southern Australian waters, is the species most commonly sold as flake. It has no sharp bones, which makes it easy to eat, especially for children.
Flake became a standard choice in Victorian and South Australian fish and chip shops in the twentieth century. It is usually battered and deep-fried and served with chips and lemon.
Labelling and sustainability
Because flake can refer to different shark species, including imported ones, consumer groups have called for clearer labelling. Australia's Fish Names Standard recommends that flake should mean gummy shark or school shark.
Gummy shark caught in southern Australia is managed under fishing quotas, and the fishery has been assessed as sustainable. Some imported shark species, however, are threatened.
Diners who want to know exactly what they are eating are encouraged to ask their fish and chip shop where the flake comes from.
Did You Know?
Gummy sharks get their name from their flat, plate-like teeth, which they use to crush crabs and shellfish.