Found in temperate waters, thresher sharks inhabit the Atlantic Ocean from the Gulf of Maine to the Gulf of Mexico. In the Pacific, they range from British Columbia to southern California. These fish move with the season and water temperature; big fish tend to swim north in summer and south in winter. Reaching 25 feet in length, the thresher is identified by its small mouth and a tail that measures almost half of its total body length, which is used to stun prey.
California's commercial thresher shark season is open August 15 to December 15 inside 25 miles of the coast. Most thresher are caught within 25 miles of the mainland in an area extending from central California to the Mexican border. California fishermen with special permits employ super large-mesh (18"-22") drift gillnets to catch thresher, fishing at night and retrieving the catch at dawn. The fishery is closed in spring and early summer to protect breeding populations. Thresher are slow-growing sharks that give birth to live young, usually two to four pups a year.
Shark has become increasingly popular dining fare in the last decade. The primary shark harvested in California, thresher possesses firm texture, mild flavor, and pinkish colored flesh. A popular meat for grilling, it is also excellent when broiled, baked, or steamed. Other mild-flavored, equally tasty shark species landed in California include mako, also called bonito shark, and nearshore shark species such as angel, leopard , and soupfin shark
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