Shark finning has sparked numerous controversies for the horrible act of animal cruelty that has led to the banning of shark finning in 12 U.S. states. However, the ban is so difficult to effectively enforce that some restaurants in at least 10 of the states still manage to have shark fins on their menus, and some are starting to question if the ban is worth it.
Shark finning — the act of slicing fins off live sharks and throwing the wounded shark into the ocean, where they sink and eventually die of suffocation and blood loss — became illegal in U.S. waters back in 2000. Yet, shark fins have been making their way to the states from countries that don’t ban the practice and catch sharks.
Although the Animal Welfare Institute in Washington D.C. — who supports the national shark fin ban — updates their yearly list of establishments that serve shark fin soup, restaurants are still featuring the infamous soup on the their menus.
According to National Geographic, shark fin soup is a “status dish in Asian countries” and has a long history dating back to the Song Dynasty. Currently, the soup is traditionally served at wedding receptions as a sign of respect for guests.
The “luxury dish” is prepared by boiling the shark fins and removing the skin and meat. The softened protein fiber that is left behind is then shredded and put into the soup.
Trying to ban this item from restaurants is proving to be a major problem for U.S. enforcement agencies due to understaffing. Not to mention, making a case against shark fin vendors can be difficult since the trade is mostly underground, like illegal drugs.
“I know it’s going on, I know it’s out there,” says San Francisco marine warden William O’Brien. “But it’s a very private matter — it’s not the kind of thing that, you know, people are selling to the public.”
To make matters worse, the fines and jail sentences for violating the ban are usually light and don’t deter the practice.
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