Shark’s Fin Some­how Still a Thing

HK Magazine - - NEWS -

With Lu­nar New Year ap­proach­ing, The Hong Kong Shark Foun­da­tion has sur­veyed 375 Chi­nese restau­rants across the city, and found that over 98 per­cent of them are still serv­ing shark fin soup on their Chi­nese New Year din­ner menu. In ad­di­tion, the foun­da­tion re­viewed 2,470 reg­u­lar menus, of which over 85 per­cent still in­clude shark fin dishes. Joan Chan, the foun­da­tion’s Cam­paign Di­rec­tor, says that there has been a sig­nif­i­cant drop of 30 per­cent in the num­ber of shark fins im­ported into Hong Kong be­tween 2012 and 2014. Fur­ther­more, the gov­ern­ment has elim­i­nated shark fin from all of its of­fi­cial ban­quets, and over 60 per­cent of four-and five-star ho­tels in the city have promised to stop serv­ing this tra­di­tional Chi­nese del­i­cacy. But de­spite that the sur­vey shows that the sit­u­a­tion is far worse than ex­pected, says Chan, and Hong Kong peo­ple are still con­sum­ing a con­sid­er­able amount of shark fin—de­spite the cru­elty with which it is har­vested.

Our take: Why are we still talk­ing about this? It doesn’t even taste of any­thing!

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