Traditional rules in Hawaii are changing.
The census bureau in 2007 reported the largest ethnic group living in Hawaii, 39.9 percent, are of Asian decent. For centuries, shark fin soup has been a traditional delicacy influenced by Asian culture. Residents and visitors to Hawaii, in the past have celebrated the ancient tradition of serving shark fin soup at weddings. Shark fin soup is now being banned in Hawaii due to questions of humane treatment of sharks for human consumption. As of July 1, 2010, shark fin soup, or "Wedding Soup" was no longer served in public restaurants, sold by retailers or offered by caterers in Hawaii.
Significance
Endangered sharks are threatened.
Activists, such as WildAid, have insisted that shark fin soup promotes cruelty to animals. Over 70 million sharks are harvested annually. Because of slow maturity rates of sharks, small birth numbers and overfishing, this wedding tradition could cause some species of sharks to become extinct. Without sharks, the entire ecosystem will suffer.
Tradition
The history of shark fin soup began during the Ming Dynasty in China. Shark fin soup was considered a "good luck" delicacy to be shared during special events, such as weddings. Shark fins are said to have aphrodisiac powers, and because shark fin soup is expensive and a rarity, serving this soup at a wedding was considered a symbol of wealth, prosperity and virility. The opposite is true. Shark fin soup is loaded with salt, and the shark fins may contain unsafe amounts of mercury as well as cause impotency.
What is "Finning"?
"Finning" takes place when the dorsal and pectoral fins are removed from a live shark. The rest of the shark is then removed from the boat and thrown back into the water. Pectoral fins keep the shark from sinking, while dorsal fins provide stability. In some species, the dorsal fin is attached to the spine. The shark is left to die a slow and inhumane death.
Alternatives
With the ban in place, couples marrying in Hawaii may choose to serve a seafood-based soup with ingredients such as sea cucumber or scallops, instead of shark fin. According to the Honolulu Advisor, David Chui, manager of Legends Seafood Restaurant in Honolulu, suggested substituting shark fin soup "with winter melon soup and chicken with white fungus soup."
Synthetic Shark Fin
Synthetic shark fin meat may also be utilized, although the flavor may not be exactly the same as the real thing. The flavor is determined by the other ingredients in the thick soup. Other ingredients may include: chicken broth, mushrooms and bean starch vermicelli, commonly known as "cellophane noodles."
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