Shark fin soup: a dangerous delicacy for humans and sharks alike

Hong Kong's shark fin trade is still robust, even given recent scares over unsafe mercury levels. But public attitudes towards consumption are slowly changing

It's early February two days before the Chinese New Year. I am in Hong Kong and there are shark fins everywhere, to suit all types of consumer. You can buy them in general food stores, pharmacies and fishing villages. You can buy small ones in plastic bags, multipacks or single large ones with festive red bows tied around them.

The cartilage in the fins is usually shredded and used primarily to provide texture and thickening to shark fin soup, a traditional Chinese soup or broth dating back to the Song Dynasty (960-1279). The dish is considered a luxury item embodying notions of hospitality, status and good fortune.