 The IUCN has assessed the sicklefin lemon shark globally as Vulnerable; it is harvested using anchored and floating gillnets, beach nets, and longlines.The meat is sold fresh or dried and salted for human consumption, the fins used for shark fin soup, and the liver oil is processed for vitamins.The sicklefin lemon shark is highly susceptible to local overfishing, due to its slow reproductive rate and limited movements.