Great Hammerhead Shark vs Japanese Fugu

Sphyrna mokarran 비교 대상 Takifugu rubripes

Taxonomy & Classification

속성	Great Hammerhead Shark	Japanese Fugu
학명	Sphyrna mokarran	Takifugu rubripes
목(目)	Carcharhiniformes	Tetraodontiformes
과(科)	Sphyrnidae	Tetraodontidae
Conservation Status	Critically Endangered	Near Threatened

Physical Traits

속성	Great Hammerhead Shark	Japanese Fugu
최대 크기	610.0 cm	80.0 cm
최대 체중	580.0 kg	10.0 kg
체색	Brownish-gray to olive-gray dorsal surface with a clean countershaded white belly; no distinct patterning; first dorsal fin is tall and strongly falcate; pelvic fin tips dusky.	Dark brownish-gray back with scattered white spots and a large dark saddle-like blotch behind the pectoral fin; belly pure white; subtle orange-yellow pigment around pectoral fin base.

Habitat & Environment

속성	Great Hammerhead Shark	Japanese Fugu
수질 유형	Saltwater	Saltwater
서식 수심	1-300m	—
분포 지역	Circumtropical in warm coastal and offshore waters of the Atlantic, Indian, and Pacific oceans. Concentrates around coral reefs, continental shelf edges, and deep-water drop-offs; population …	Northwestern Pacific Ocean from the Yellow Sea and East China Sea to the Sea of Japan. Ranges from Korea and Japan south to Taiwan; favors …
서식지	Neritic	Estuaries

Cuisine & Edibility

Great Hammerhead Shark

Critically Endangered — consumption strongly discouraged. Fins are historically traded but the species faces severe population decline; eating this fish is ecologically irresponsible.

Japanese Fugu

Delicate, subtly flavored white flesh with a unique gelatinous texture; poisonous organs contain lethal tetrodotoxin. A Japanese luxury delicacy — preparation requires licensed chefs only.

Species Overview

Great Hammerhead Shark

The great hammerhead is the largest of the nine hammerhead shark species. Its distinctive cephalofoil (hammer-shaped head) houses an array of electroreceptors that allow it to detect stingrays buried beneath the sand.

Japanese Fugu

The Japanese pufferfish, or fugu, contains tetrodotoxin, a poison 1,200 times more deadly than cyanide. Despite this, it is a prized delicacy in Japan, where specially licensed chefs prepare it as sashimi, hot pot, and grilled dishes.