In July of 2001 in Bangkok, Thailand, a group of environmentalist made a study that revealed - the shark fins produced high level of poisonous mercury. This is a heavy metallic element color silver-white and in liquid form in an ordinary temperature and is used especially in dental amalgam, in batteries, and in scientific instruments.
The US based group called WildAid protested the illegal shark fin trade and pointed out that it is not only hazardous to health but it also endangers the population of sharks. WildAid-Asia director Steve Galster was even quoted saying that the “Sharks are more dangerous dead than alive.”
Wildaid works to reduce the demand for illegal wildlife products in marketing them globally. Reports said that WildAid-Asia has conducted two separate toxicity tests at random on shark fins being sold in Bangkok and found that 70 percent were contaminated with mercury and that in one of the tested fins, it is 42 times the acceptable rate for human consumption. In medical science, the allowable safe level of mercury in one's blood is 0.5 parts per million. Over exposure may result in damage to the human nervous system and to fetuses in the case of pregnant women and also for the toddlers.
According to Galster, the result is alarming considering that next to Hong Kong, Thailand is the biggest buyer of shark fins. The tests on this shark fins were done in cooperation of Thailand's Institute of Scientific and Technology Research and even said that the previous findings of Hong Kong scientists were right.
This shark fins has become a popular soup in Asia that is why Thorn Thamrongsawad, who addressed the news conference, also a marine science professor and adviser to government on environment issues warned the public to think twice before paying much for a bowl of poison.
Importing the sharks from sources around the world, Hong Kong is the biggest trade center focusing in Taiwan. Shark fins after being processed is then sold to Asian countries with Thailand as its biggest market with traditional Chinese as their number one customers. In Thailand there are tourist companies that included shark fin soup in their restaurant's menu and even organized tours to take tourist to Thailand to take a sip of this hot soup. In Thailand, a bowl of shark fin soup costs between $12-200.
Thailand is popular with its visitors because it maintains its low prices for the guest consumers. The Chinese nationals believe that the shark fins has high nutritional value. While mackerel fish provides more nutrition based on the study sponsored and conducted by Thai Ministry of Public Health.
It is the hope of the Thailand's environmentalist and lawmakers that the study and findings of WildAid would prompt the government to act against shark hunting.
Despite of these facts, it is interesting to know that in a Four Season's hotel in Hong Kong known as Lung King Heen you will find the following menu for Shark's Fin:
- Braised Superior Shark's Fin Soup with Fresh Whole Abalone
- Braised Supreme Shark's Fin and Lobster Served with Superior Broth
- Braised Supreme Shark's Fin Soup
- Double-Boiled Supreme Shark's Fin Soup with Chicken and Bamboo Piths
- Double-Boiled Supreme Shark's Fin Soup with Yunnan Ham and Brassica
- Braised Supreme Shark's Fin Soup with Bird's Nest
- Braised Hoi Fu Shark's Fin Soup with Crab Roe and Gold Leaf
- Braised Hoi Fu Shark's Fin Stuffed in Bamboo Piths
- Braised Shark's Fin Soup with Crab Meat
- Braised Shark's Fin Soup with Fish Maw and Shredded Chicken
- Hot and Sour Shark's Fin Soup with Assorted Seafood
While in Malaysia, they make a shark's fin omelets very delicious. They even serve this specialty during wedding in a classy restaurant. In the Philippine's Northern province called Samar, shark's meat is one of the most popular dish. They would make a tasty “kinilaw dish” (meat of shark mixed with vinegar, onion chops and ginger). The shark's meat may smell a bit awkward and putrid but people there have perfected its method in cleaning the meat. They can make it well prepared and fresh that the putrid smell would definitely vanish.
In Catbalogan, Samar, people there describe shark dish as one of the most delicious in the entire archipelago. It is also the favorite choice of local and foreign visitors. Most people agree that it tastes a lot better than other variants of dishes like that of pork meat and tuna meat. It is because the shark's meat is tastier brought upon by its distinct and unique flavor and it especially because of its being cartilaginous.
The shark's meat cooked in “kinilaw” dish is the favorite side dish of beer drinking folklore with matching local coconut wine or “tuba”. Shark's meat is their preferred food before, during and after drinking session.
Another local popular food here is called “Linabo” (another kind of shark meat dish that is cooked with shredded pieces of shark meat and combined with sautéed onions, tomatoes and sugar). Other variants of shark meat can also be cooked with its soup and vegetables called “tinola.”
One unique way of cooking shark's meat by Filipinos is with the mixture of coconut milk; this special menu allows shark meat to get extra taste of juice from coconut milk with pepper and onions. Some local housewives cook shark with pineapple juice to make the taste sweeter.
There may be different ways to present these sharks meat and sharks fins as foods but the danger of over fishing may soon result to the extinction of species of Sharks. In the last 20 years according to WildAid, the demand for shark fins have doubled and its prices increased three times in the world market. The catch is estimated to 100 million dead sharks or 800,000 tons a year.
