Making Sustainable Shark Fin Soup
Total Page:16
File Type:pdf, Size:1020Kb
Making Sustainable Shark Fin Soup International protection could preserve sharks for both the oceans and dinner menus Shark fin soup has represented a 90 percent, and some by 99 percent culinary delicacy for centuries. But a over recent decades,” says Elizabeth bowl that can cost up to $100 has now Griffin, a marine wildlife scientist with become a mass-produced commodity the conservation group Oceana. Los- for a rising middle class in China and ing the ocean’s top predators could across Asia. The demand has pushed also lead to the loss of other marine fishermen to kill as many as 73 million species that we love to eat. sharks per year. If monitored carefully, sustainable The meeting of the Convention on shark harvests would allow people International Trade in Endangered to enjoy shark fin soup for years. But Species (CITES) in Qatar this month zero international protection could PHOTO GETTYPHOTO IMAGES will consider placing six species of eventually lead to the same dilemma sharks on an international list of facing sushi lovers who crave bluefin threatened and endangered species. tuna. The tuna species has already be- The move would trigger requirements come so endangered that CITES must for export permits that show sharks now consider a temporary worldwide were sustainably caught, giving sharks ban on the bluefin tuna trade – or international protection. “A lot of the else the delicious fish will vanish from shark populations have declined by menus forever. Jeremy Hsu rdasia.com © READER’s digesT ASIA, MARCH 2010 23.