Shark fin soup has been a delicacy in China since the 14th century, but controversy has arisen due to the millions of sharks that must be harvested each year to meet demand. The soup is made with shark cartilage, which adds a chewy and gelatinous component to the dish. Concerns about the declining global shark population have led to a shift in attitudes towards the dish, with many people finding it acceptable for special events not to include shark fin soup.
Since at least the 14th century, when the Ming dynasty began its three-century stretch at the helm of China, shark fin soup has been a delicacy of upscale Chinese. In 2011, with the dish within the financial reach of many average citizens, the practice has become controversial due to the millions of sharks that must be harvested each year to meet the demand for this exotic dish. While there are variations, shark fin cartilage forms the structural center of a soup packed with more savory ingredients such as seafood, chicken, vegetables, and an Asian-inspired broth.
Those who partake of shark fin soup note that the shark cartilage is not particularly tasty. What it does add, however, is a uniquely chewy and even gelatinous component that takes on the flavor of the surrounding ingredients. Before the fins can be used, however, the skin and soft internal bones must be removed in a special boiling and soaking process.
Once the fins are processed, they are ready to be simmered in fish or chicken broth. The broth starts with hot oil, chopped shallots or onion, and some ginger, mushrooms, and maybe rice wine. After some caramelizing, fresh stock and shark fin are added. After another short simmer, about 10 or 15 minutes, you can add the final ingredients: chicken pieces, shrimp, soy sauce, and a little cornstarch as a thickening agent. After the shark’s fin soup has boiled a final time, the chef may turn the heat down and simmer it for another 10 to 15 minutes.
According to Voice of America radio, shark fin soup has been so considered a delicacy in China that many fishermen around the world simply cut the dorsal and pectoral fins off the animals, then release them to die. An estimated 38,000,000 sharks met for this purpose in 2006, reports National Geographic. This has resulted in an estimated 9,000 tonnes (8,164.7 tons) of shark fins being imported from China each year after being harvested in waters around the world. These figures have many conservationists concerned about ecosystem imbalances.
Most Chinese in the 21st century, however, may be grappling with the dangerous consequences of a declining global shark population. According to The New York Times, a 2011 survey of Hong Kong citizens revealed that nearly four-fifths found it “acceptable” for a special event not to include shark fin soup. Since the dish is usually eaten at such events, many see this sea change as pivotal.
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