Demand for shark fin soup continues to reduce shark numbers
KOTA KINABALU: Demand for the lucrative shark fin soup market continues to drive shark fishing, including in Sabah’s waters, leading to a drastic decline in populations – with some species becoming endangered from overfishing.
It is estimated that 100 million sharks are killed worldwide each year – with reports of 73 million of these caught specifically for shark fin soup.
This is despite extensive scientific work that shows most shark species keep populations of other fish healthy, by removing sick and old individuals – keeping the marine ecosystem itself stable.
Species of some sharks sighted in Sabah, such as the scalloped hammerhead – which is listed on the International Union for Conservation of Nature’s Red List as ‘endangered’ – have had their populations decline by up to 90 per cent in some areas. Hammerhead shark fins are more highly valued than other species because of their high fin ray count, leading to increased targeting of this species in some areas worldwide.
Sabah’s civil society is carrying out advocacy campaigns, facilitating scientific research and engaging with the government in a bid to expedite processes that would bring about much needed protection for sharks in Sabah, which may represent a final safe haven for many endangered species. WWF-Malaysia Head of Marine Conservation Dr Robecca Jumin said it is still common to see sharks sold at markets in the State, and to receive photographic evidence of shark fins being sold to meet both local and international demand for shark fin soup.
“Efforts in Sabah, and elsewhere in Malaysia, have had positive impacts on getting some consumers to stop ordering shark fin soup - as well getting some hotels and restaurants to take it off the menu. However, this does not mean that our work is done - the reality is that demand still exists, and is still driving the trade in shark fin.
“The groups working collaboratively in Sabah appeal to the public to stop creating demand for shark fins. The high demand for shark fin is leading to overfishing of sharks, which are also sought for their meat, leather, cartilage and liver oil,” Dr Robecca said.
Groups involved in shark and ray protection advocacy in Sabah are Land Empowerment Animals People (LEAP), Sabah Shark Protection Association (SSPA), Scuba Junkie SEAS, Shark Stewards, Scubazoo, Tropical Research and Conservation Centre (TRACC) and WWFMalaysia.
These groups have previously stated their support for efforts by both the Federal and Sabah Fisheries Department efforts to list the great hammerhead shark, smooth hammerhead shark, winghead shark, oceanic whitetip shark, oceanic manta and reef manta under the Fisheries (Control of Endangered Species of Fish) Regulations 1999, which falls under the purview of the Fisheries Act 1985, while calling for more species – such as the scalloped hammerhead, all species of thresher shark and devil rays, to also be considered to be part of the list.
The regulations, which currently only protect the whale shark and sawfish, state that no person shall fish for, disturb, harass, catch, kill, take, possess, sell, buy, export or transport any of the specified endangered species except with written permission from the DirectorGeneral of Fisheries.
SSPA chairman Aderick Chong said shark fin itself does not have nutritional value and could potentially be harmful to consumers due to bioaccumulation of toxins such as mercury when consumed in large amounts over a certain period.
Bioaccumulation is the build-up of substances in an animal’s body, which occurs when the animal takes in the substance at a rate faster than it can get rid of it. Large marine predatory species, such as sharks, often build up levels of mercury in their bodies – which is toxic and harmful to humans.
“We are at a point where there is no choice but to stop consuming shark fins soup and other shark related food. If prestige or social norm is the reason for serving shark fin soup at events such as weddings, there are options such as the non-endangered Empurau which is also a highly prized fish,” he said.
Chong said SSPA is hosting an exciting public showcase at Imago Shopping Mall on November 11 with support from Go Seafood Sdn Bhd which is working with chefs from selected restaurants to come up with a suitable dish using Empurau, and which will be revealed during the event.