Seafood of the Week - Shark Fin Soup

Shark fin soup

Shark fin soup (or shark's fin soup) is a popular soup item of Chinese cuisine usually served at special occasions such as weddings and banquets, or as a luxury item in Chinese culture. The shark fins provide texture while the taste comes from the other soup ingredients. The soup originated centuries ago during the Ming Dynasty. Demand for the soup has increased as income levels of Chinese communities worldwide have risen. International concerns over the sustainability and welfare of sharks have impacted consumption and availability of the soup.







Shark fin soup dates back to Ming Dynasty China and is considered by Chinese as one of the eight treasured foods from the sea.  The popularity of shark fin soup rose in the late 18th and early 19th centuries as standards of living began to improve. The delicacy was coveted by emperors because it was rare, delicious, and required elaborate preparation.Holding both culinary and symbolic significance, the dish is popular at important occasions such as weddings, banquets, and important business deals. It symbolizes wealth, power, prestige and honor. This staple of gourmet Chinese cuisine is a show of respect, honor, and appreciation to the guests.







Genuine shark fin soup or stew is made with shark fins obtained from any of a variety of shark species. Raw shark fins are processed by first removing the skin and denticles, then trimming them to shape and bleaching to a more desirable color.
There are two types of the dried form, cooked/skinned (shredded) and raw/unskinned which requires more preparation. Both need to be softened before they can be used to prepare soup.
Sharks' fins are sold in many forms: dried, cooked, wet and frozen. Canned ready-to-eat shark fin soup is also available in Asian markets.







Shark fins used in the soup are the cartilaginous dorsal, pectoral and caudal fins.
Fins are sometimes harvested by a process known as shark finning. The person performing shark finning often leaves the shark to die in the ocean after having cut the fins off. This is a major cause of shark population decline worldwide.






In shark fin soup, the fins themselves are virtually tasteless. The taste comes from the soup, while the fins are valued for their texture. It has a "chewy, sinewy, stringy" texture. Krista Mahr of TIME called it "somewhere between chewy and crunchy." Dave Lieberman of OC Weekly wrote that it is a "snappy, gelatinous texture". Most westerners' reaction to eating shark fin for the first time is that it has almost no taste. However, texture is prized as much as taste in Asian cuisine.







Chinese culture has lauded shark fins alleged properties to boost sexual potency, enhance skin quality, increase one's qi or energy, prevent heart disease, and lower cholesterol.
It is alleged in old Chinese medical books that shark fins helps in areas of rejuvenation, appetite enhancement, blood nourishment and is beneficial to vital energy, kidneys, lungs, bones and many other parts of the body.
Vitamin content of typical shark fin soup is much less than that of typical vegetable soup, containing almost no vitamin A. However, it contains slightly more iron, zinc, riboflavin, and phosphorus than normal vegetable soup.
There are claims that shark fins prevent cancer; however, there is no scientific evidence, and one study found shark cartilage to be of no value in cancer treatment.
WildAid, a wildlife non-governmental organization, warned that eating too much shark fin can cause sterility in men. It is known that larger fish like shark, tuna and swordfish contains high level of methylmercury. For soon-to-be pregnant, pregnant women, nursing mothers and young children, FDA/EPA have advised them to avoid consumption of fish high in mercury.

Shark fins and other shark parts for sale in a Chinese pharmacy 

Shark fin soup is a popular delicacy in China, and is eaten in Chinese restaurants around the world. Peter Knights, executive director of WildAid, said in 2001 that the shark fin trade more than doubled in the prior 15 years.
A survey carried out in China in 2006 by WildAid and the Chinese Wildlife Conservation Association found that 35% of participants said they had consumed shark fin soup in the last year, while 83% of participants in an online survey conducted by the World Wide Fund for Nature, said that they had consumed shark fin soup at some time.
In Hong Kong restaurants, where the market has traditionally been strong, demand from Hong Kong natives had reportedly dropped in 2006, but this was more than balanced by an increase in demand from the Chinese mainland, as the economic growth of China has put this expensive delicacy within the reach of a growing middle class.
Based on information gathered from the Hong Kong trade in fins, the market was estimated in 2004 to be growing by 5% a year. Consumption of shark fin soup has risen dramatically with the middle class becoming more affluent, as Chinese communities around the world enjoy increasing income levels. The high price of the soup means it is often used as a way to impress guests or at celebrations, 58 percent of those questioned in the WWF survey said they ate the soup at a celebration or gathering.
By late 2013, however, a report in The Washington Post indicated that shark fin soup was no longer seen as fashionable in China. The movement against shark fin soup began in 2006, when WildAid enlisted Chinese basketball star Yao Ming as the front person for a public relations campaign against the dish. The campaign was taken up by a coalition of Chinese businessmen, celebrities, and students, and began bearing fruit in 2012, when China passed a ban on shark fin imports. In January 2013, China Daily reported that officials in Zhejiang province found that many shark fin soup restaurants were selling artificial shark fins, and that one-third of the samples that the officials had obtained contained dangerous amounts of cadmium and methylmercury. Within two months of the China Daily report, China ordered officials throughout the country to stop serving dishes made from protected wildlife at official banquets, and in September, the Hong Kong government issued a similar order. According to WildAid, consumption of shark fin soup in China has dropped by 50 to 70 percent since 2011. China's commerce ministry indicated that consumption of shark fin soup during the 2013 Spring Break holiday had decreased by 70 percent from 2012, and Hong Kong industry groups reported that shark fin imports were down by 20 to 30 percent from 2012. Also, anecdotal evidence points to a worldwide drop in shark fin prices and a move away from shark fishing in parts of Africa.







Mock shark's fin was first used in Hong Kong during the 1970s. From the 1990s onward, mock shark’s fin became popular in many restaurants throughout China. Substitutes for shark fin exist, commonly known as Mock Shark's Fin'. Products can be made from various ingredients, primarily gelatin. An alternative uses soy. A Japanese company uses pork gelatin. A popular, low-cost 'fake sharks fin soup' made using vermicelli is widely available in Asia. They can also be made from cellophane noodles or fensi. Other varieties included chicken breast, Jinhua ham, and pig's skin. Today, mock shark's fin can also be purchased in preserved form from local supermarkets and convenience stores.