All fish contain more omega 3 than omega 6. I looked up shark fish, and it comes under the ‘white fish’ category so the ratio of 3:6 is probably in the region of 10:1, although I couldn’t find the exact figure. (Swordfish has 800 mgs of omega-3 and 30 mgs of omega-6 per 100g, and I would imagine that shark fish is similar).

The main drawback of shark fish is that it has one of the highest levels of contaminants (.979ppm compared to .391ppm in tuna and .001ppm in shrimp).
Worryingly here are some of the recommendations from the UK Scientific Advisory Committee on Nutrition about eating fish when trying to get pregnant, or when breastfeeding:
Shark, swordfish and marlin: do not eat these if you are pregnant or trying to get pregnant. All other adults, including breastfeeding women, should eat no more than one portion per week. This is because these fish can contain more mercury than other types of fish, and this can damage a developing baby’s nervous system.

The easiest way of improving the omega-3 to omega-6 ratio in one’s diet is to reduce the amounts of omega-6 foods by cutting back on vegetable oils which are particularly high in omega-6 fats.

I enlisted the help of Pedro Carrera-Bastos to answer some of your questions.

Although grass-fed meat is generally higher in vitamin K2 than grain-fed meat is, I couldn’t find the specific content of vitamin K2 in grass-fed meat anywhere. Better meat sources of vitamin K2 include chicken thigh and goose leg (although I think it unlikely that one’s local supermarket will stock goose leg!).
Goose leg and chicken thigh have about 30 micrograms of vitamin K2/100 g.
Organ meats, especially liver, are excellent sources of vitamin K2 as well.
Also, if you ingest more than 1000 micrograms of vitamin K1, you may not need to worry about vitamin K2, because then the amount of K1 that gets converted to K2 might be adequate. 100 g of kale would provide that much K1, as well as a significant amount of bioavailable calcium.

Besides Gouda, Jarlsberg, Edam and Brie are also good sources of vitamin K2.

Regarding goats cheese, it is preferable over cheese made from cows milk because of its lower oestrogen content.

Grass-fed clarified butter is a good option to use as a cooking oil – it is a good source of vitamin K2 and doesn’t have the negative effects of other dairy foods (because it doesn’t have any of the milk proteins in it, which is generally speaking the unhealthy part of most dairy products).
Using grass-fed clarified butter instead of vegetable oil for cooking reduces your intake of omega-6 fats and increases your vitamin K2 intake at the same time.

At the moment vitamin K2 can only be measured in research laboratories.

Generally speaking, K2 research seems to be in its infancy…