Cazón

Cazón is a common name used for several species of small sharks, particularly dogfish, belonging to the family Squalidae. The term is especially common in Spanish-speaking countries and is often applied to meat from smaller shark species, such as Squalus acanthias, though regional usage varies and several species may be labeled cazón. These sharks are typically found in temperate and subtropical coastal waters around the world. They have cartilaginous skeletons and rough skin with dermal denticles. They are small to medium-sized; individuals commonly reach about 0.5 to 1.5 meters in length, though larger specimens exist. Reproduction is typically ovoviviparous, with females giving birth to live young after development inside eggs.

Cazón is valued for its white, lean flesh with a delicate flavor, but the meat contains numerous small bones, which affects preparation methods. In cuisine, cazón is used in a variety of ways. In Spain, particularly in Cádiz and Andalusia, cazón en adobo is a traditional dish where fillets are marinated, battered and fried. In other regions, cazón is sold fresh for frying, stewing, or making fillets for soups, stews, or tacos. Conservation and management measures target dogfish due to their role in marine ecosystems and their susceptibility to overfishing, with some populations currently monitored or restricted.

Nutritionally, cazón meat provides protein and omega-3 fatty acids while remaining relatively low in fat; as with other shark species, mercury levels can vary and may be considered for sensitive groups.