Sneaking me into auction rooms of fish markets, filling me in on the worse in the trade, and confirming all my fears of the shark industry my insider, William Bunker, tells all. 

Will comes from a background of carefully and sustainably sourced seafood, but before that, he witnessed some horrific things in the industry.  His help lead me to conduct several genetics and mercury tests on shark meat throughout Australia. When I started the testing, I had no idea what I would find. I certainly didn’t expect to find multiple infractions. I didn’t know I could walk down to a local store and buy a tiger shark steak, I never imagined finding the results of mercury levels in sharks that I did. In this episode, we talk about why eating shark is not just a bad idea for shark's health, but also for ours.


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