Dear Culinary Backstreets, I’ve been hearing a lot about shark fin soup in the news lately, from countries banning the dish to people protesting government intervention. What’s all the fuss about?
Imagine a wedding without Champagne. No popping corks, no celebratory toasts, no drunkenly giddy bridesmaids. Sounds like a nightmare, right? Shark fin soup is the Chinese equivalent of bubbly – only fermenting grapes has little effect on the environment, while the practice of “finning” has seriously jeopardized the survival of some species of this ancient fish. To harvest the goods, fisherman chop off a shark’s fins, then dump the still-living creature back into the water. Without its fins, the shark cannot swim and either sinks to the bottom of the ocean, where it drowns, or is eaten alive by other predators.