Jessica
Flexton dives into the world of shark finning to explore why the shark
population is diminishing to meet the demand for shark fin soup
Sharks have a long-standing
reputation as one of the most frightening and feared animals in the world. Media
coverage is full of horror stories and often depicts sharks as dangerous and
monstrous creatures. Yet in reality, you are more likely to get struck by
lightening than be attacked by a shark. And sadly, due to inhumane practices
such as shark finning, the shark population is in serious decline and fast
becoming an endangered species.
Shark finning is the process of
catching the shark and cutting off the fin whilst the fish is still alive. The
remains are often thrown back into the ocean where the shark suffers a slow
death, is eaten by other fish, or drowns. This practice is completely legal,
widespread and largely unmonitored. Due to the increasing demand for the soup
the acquisition of a shark fin has become extremely desirable and has made
finning a multi-million pound industry. The price of a shark fin starts from
£150, making the product the most valuable dried seafood on the market.
As sharks don’t embody the same
loveable characteristics as dolphins and whales, they are frequently overlooked. I
believe that if the same practice was applied to dolphins, whales, or any other
fish, there would be worldwide uproar. Interestingly there are over 375
different species of sharks but only 12 are known to attack humans. While there
are between 50-70 shark attacks a year globally, only five-15 are fatal. Yet an
estimated 100 million sharks are killed each year for cultural and recreational
purposes.
Shark fin soup is particularly popular
in China,
its surrounding territories and Chinese communities internationally. Hundreds
of years ago shark fin soup was an Asian delicacy eaten only by the rich and
elite on social occasions, such as weddings and banquets. The soup is comprised
of shark fins which are flavoured with chicken stock and herbs and then the fin
is bleached to appear more appealing. It is desired for its rarity and
prestigious preparation and is said to have mythical qualities. Today the dish
is still considered to be a luxury cuisine but is now consumed in vast
quantities and is available extensively in restaurants across the world.
However, the selling of shark fin soup is now banned in Toronto,
California, Hawaii,
Washington, Oregon,
Palau, Honduras
and the Maldives.
For many Asian people shark fin
soup is a dish of great traditional importance. “It is our culture and is
really important to the Chinese. The Chinese communities in countries where it
has been banned are very angry,” said Kat, who is Chinese and an avid-lover of
shark fin soup. “It is delicious and it’s really tasty. If you did not have
shark fin soup at your wedding people would criticise your family. Each table
has a bowl of shark fin soup and if the
whole fin is not in the bowl then it’s considered cheap. Everyone has it,” she
added. However, Joe, a Canadian who ate the soup in Hong Kong said, “it has the texture of motor oil and has
no taste.”
Many people claim that the delicacy
has powerful health benefits: it can improve energy, provide aphrodisiacal
qualities, prevent heart disease, and lower cholesterol. However, others have outlined
the dangers of consuming shark fin soup due to the high concentrations of
mercury in the fins which can be potentially harmful for children, pregnant
woman and can cause sterility in men. Also, it has been claimed that shark fin
soup can put you at a greater risk of developing degenerative brain diseases
such as Alzheimer’s.
Since the increase of shark fishing,
the number of endangered species has risen to 39, including the Hammerhead,
Tiger, and Great White. It is claimed that less than 3,500 Great Whites are
left in the world’s oceans. “We’re overfishing them for their fins - some 73 million sharks are killed
every year, just for shark fin soup. This is having a catastrophic impact on
global shark populations. Its estimated that 1/3 of open ocean sharks are
threatened with extinction,” says a
spokesperson from WildAid. Although sharks are the top predators in the
underworld’s food chain, their extinction would have an extreme knock-on effect
across the whole ocean. The eco-system is a strongly structured web and needs
sharks to regulate the ocean’s food chain. The law for shark fishing allows any
shark to be killed at any age, species, or size. Sharks take seven-20 years to
fully mature and only produce one or two pups at a time. If one shark is killed
then an entire generation could effectively be killed off.
“The message to fishers and management
agencies is - don’t supply the market with shark fins until sustainable
management practices and comprehensive traceability systems are in place for
shark fins,” says a spokesperson for the World Wildlife Fund. As sharks take
such a long time to develop it is simply unsustainable for sharks to reproduce
at the same rate that they are being killed. “We suggest that consumers don’t
buy or eat shark fins or any other shark product unless that product is
certified through an independent, credible certification process. Currently, no
shark fin or other shark products meet these requirements,” adds the World
Wildlife Fund.
Sharks have been swimming the ocean
for 400 million years, long before the arrival of the dinosaurs. If something
is not done to change, regulate, or ban shark finning entirely, then the
sustainability of sharks will undoubtedly suffer, and these ancient creatures
may become extinct. Although shark fin soup is significant within Chinese
culture, it is no longer viable for the conservation of the ocean and the
impact of overfishing could have disastrous consequences. It must be decided what
is of greater importance; culture or sustainability?
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