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Shark fin soup, a Chinese food delicacy, has come under fire from activists who claim it has a devastating impact on shark populations. Photograph by: Undated handout photo |
Editorial: A soup in bad taste
Calgary Herald
July 12, 2012
We’re generally opposed to telling retailers and restaurants what they can and cannot sell, but we’re firmly on side with Ald. Brian Pincott in his effort to ban the sale of shark fin soup in the city.
It’s a “brutal and horrible practice,” says Pincott. “I personally believe this to be a crisis in our oceans.”
Even the government of China has joined the growing tide against the Asian delicacy, promising the dish won’t be served at state banquets within three years. We’re expecting more decisive action in Calgary, where the matter will be debated Monday at city council.
It’s estimated that between 26 million and 73 million sharks are killed annually for their fins, putting their numbers at risk. The fish are usually tossed back into the water alive, where they suffocate or are eaten by other predators, to save room on the boat. The fins, sadly, are among the most valuable seafood product in the world, fetching as much as $20,000 each.
A Calgary ban — which would affect only a handful of eateries in the city — would follow prohibitions in some Canadian cities and five U.S. states.
Pincott has been working with Shark Fin Free Calgary, which on Thursday afternoon had collected 8,238 names on its petition, with the goal of reaching the 10,000 mark. We say it’s high time to take this repugnant dish off the menu.
Calgary Zoo throws weight behind alderman’s push to ban shark fin soup
Brutal killing of sharks for Chinese food delicacy ‘appalling,’ says zoo president
By Bryan Weismiller,
Calgary Herald
July 13, 2012
A city alderman’s fight to ban shark fin soup picked up an ally Friday as the Calgary Zoo slammed the divisive dish.
Zoo officials announced they’re backing Ald. Brian Pincott’s motion to prohibit the possession of shark fins, which council is set to debate Monday.
“The statistics which show that millions of sharks are brutally killed each year solely for their fins is appalling and absolutely unsustainable,” zoo president Dr. Clement Lanthier said in a letter to Pincott.
The Chinese food delicacy has come under fire from activists who claim it has a devastating impact on shark populations.
Mainly due to overfishing, one-third of sharks are now threatened with extinction, said Axel Moehrenschlager, the zoo’s head of conservation research.
“It’s important for Calgary to take a stand because millions of sharks are being harvested every year to supply the shark fin trade for soup,” Moehrenschlager said.
During a finning, sharks get their flippers cut off before being tossed back into the water alive to die slowly, he said.
Similar bans have been approved in Toronto, Port Moody, B.C., and the state of California. The government of China also announced earlier this month that the soup will be banned at state banquets within three years.
Shark fin is served at 30 Calgary restaurants, according to Shark Fin Free Calgary. However, the anti-fin group says many shops don’t advertise it on menus.
Owner Daisy Chu said the soup is being phased out at Shanghai Palace Restaurant in Calgary because it’s costly and less appealing to western tastebuds. Prices range from $50 to $200 per bowl.
Owners are feeling pressured to scrap the soup, Chu added: “Right now everybody is saying it’s not good.”
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