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Shark fin soup is a recipe commonly served in Chinese restaurants as a main course, or in smaller portions, as an entrée.
The name of this soup is not a figure of speech; it is actually made with real sharks' fins. The fins are first trimmed, dried, then bleached before the membrane is broiled with chicken stock and other ingredients prior to being served. Considered a highly pricey delicacy, the best shark fin soup can fetch up to US$100 per bowl. In places where they are highly demanded like in Hong Kong, genuine sharks' fins can sell for US$400 per kilogram.
According to wildlife conservationists, much of the sharks' fins are commonly cut from living sharks in a process called finning, which are then thrown back into the sea to die. This activity is vigorously opposed by animal welfare groups.
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