Tiger shark
Conservation

The tiger shark is captured and killed for its fins, flesh, and liver. It is caught regularly in target and nontarget fisheries. Several populations have declined where they have been heavily fished. Continued demand for fins may result in further declines. They are considered a near threatened species due to excessive finning and fishing by humans according to International Union for Conservation of Nature. In June 2018, the New Zealand Department of Conservation classified the tiger shark as "Migrant" with the qualifier "Secure Overseas" under the New Zealand Threat Classification System.

While shark fin has very few nutrients, shark liver has a high concentration of vitamin A, which is used in the production of vitamin oils. In addition, the tiger shark is captured and killed for its distinct skin, as well as by big-game fishers.

In 2010, Greenpeace International added the tiger shark to its seafood red list, which is a list of commonly sold fish likely to come from unsustainable fisheries.
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