Shark meat is often mislabeled as a different kind of fish, confusing consumers and sometimes putting their health at risk. Australia is a huge consumer of shark meat—even though most Australians don’t even know their eating sharks. Shark meat is often toxic, contaminated with heavy metals such as mercury and other toxins. Sharks are also at risk of overfishing. In the 11th installment of The Deep End, Fusion’s Madison Stewart examines the problem of mislabeling—examining the case of one particular seafood shop in Melbourne Australia—tracking the journey shark meat travels to market.