Post by Elena Lin
This Lunar New Year, as families all around Asia were preparing celebratory feasts and sumptuous spreads, we at Ocean Geographic were gearing up to launch a campaign that could potentially change Chinese luxury cuisine forever. With the robust growth of the Asian economy, shark fin soup has surged in popularity. No longer a delicacy that only the richest could afford, the sales of shark fins have skyrocketed – and therein lies the greatest threat to the survival of sharks since the start of their existence.
Sharks are one of the most majestic creatures in the oceans. They have been around for over 400 million years, branching out into more than 400 different species. Several of these are apex predators, and play a crucial role in maintaining the delicate balance in the ecosystem. Without them, many other sea creatures that humans depend on for food will slowly die out as well.
Unfortunately, shark populations have seen an alarmingly sharp decline in recent years, with some species dwindling as much as 90% in just the last 20 years. Fishermen seldom discriminate between species when killing sharks for their fins, although many of them are already endangered. 70 to 100 million sharks of all species are caught and killed each year. Sharks have a long gestation period of up to 2 years, and give birth to very few young each time. The present rate of fishing will inevitably result in the extinction of this magnificent animal.
A more gruesome issue in shark fishing is the cruelty it involves. The fins of a shark are of highest demand and value, and are usually the only portions that are harvested. After a shark is caught, its fins are sliced off while it is still alive. Most of the time, the fishermen will discard the rest of its body, throwing it back into the ocean. Bleeding and in great pain, the shark is unable to steer or swim without its fins. It sinks to the bottom of the sea, where it can take up to a week to die of starvation or asphyxiation.
Ocean Geographic has rallied a team of dedicated individuals from all over Asia to start a movement to curb this unsustainable and inhumane practice, starting in the metropolis of Singapore. Michael Aw, the director of this magazine, organised the first meeting in Singapore in early January with over a dozen other like-minded diving enthusiasts. “No Shark Fins Singapore 2013” was born. The aim of the campaign is to eradicate shark fin from the menus by 2013.
The campaign will span the course of just over a year, starting with raising awareness and gaining support, and concluding with lobbying the Singaporean government to veto the import and sale of shark fins. Singapore is a modern cosmopolitan city with immense influence over the rest of Asia. With Singapore on board the movement, we can make a great leap toward realising the goal of keeping shark fins off the table and on the sharks, where they belong. “No Shark Fins Singapore 2013” will revolutionise Chinese luxury cuisine.
This Lunar New Year, as families all around Asia were preparing celebratory feasts and sumptuous spreads, we at Ocean Geographic were gearing up to launch a campaign that could potentially change Chinese luxury cuisine forever. With the robust growth of the Asian economy, shark fin soup has surged in popularity. No longer a delicacy that only the richest could afford, the sales of shark fins have skyrocketed – and therein lies the greatest threat to the survival of sharks since the start of their existence.
Sharks are one of the most majestic creatures in the oceans. They have been around for over 400 million years, branching out into more than 400 different species. Several of these are apex predators, and play a crucial role in maintaining the delicate balance in the ecosystem. Without them, many other sea creatures that humans depend on for food will slowly die out as well.
Unfortunately, shark populations have seen an alarmingly sharp decline in recent years, with some species dwindling as much as 90% in just the last 20 years. Fishermen seldom discriminate between species when killing sharks for their fins, although many of them are already endangered. 70 to 100 million sharks of all species are caught and killed each year. Sharks have a long gestation period of up to 2 years, and give birth to very few young each time. The present rate of fishing will inevitably result in the extinction of this magnificent animal.
A more gruesome issue in shark fishing is the cruelty it involves. The fins of a shark are of highest demand and value, and are usually the only portions that are harvested. After a shark is caught, its fins are sliced off while it is still alive. Most of the time, the fishermen will discard the rest of its body, throwing it back into the ocean. Bleeding and in great pain, the shark is unable to steer or swim without its fins. It sinks to the bottom of the sea, where it can take up to a week to die of starvation or asphyxiation.
Ocean Geographic has rallied a team of dedicated individuals from all over Asia to start a movement to curb this unsustainable and inhumane practice, starting in the metropolis of Singapore. Michael Aw, the director of this magazine, organised the first meeting in Singapore in early January with over a dozen other like-minded diving enthusiasts. “No Shark Fins Singapore 2013” was born. The aim of the campaign is to eradicate shark fin from the menus by 2013.
The campaign will span the course of just over a year, starting with raising awareness and gaining support, and concluding with lobbying the Singaporean government to veto the import and sale of shark fins. Singapore is a modern cosmopolitan city with immense influence over the rest of Asia. With Singapore on board the movement, we can make a great leap toward realising the goal of keeping shark fins off the table and on the sharks, where they belong. “No Shark Fins Singapore 2013” will revolutionise Chinese luxury cuisine.
http://www.causes.com/causes/645393-no-shark-fins-singapore