What is the shark fin soup?

Since the at least 14th century, when the Ming Dynasty began its section of three centuries at the Chinese pins, the shark fin soup was a delicacy of the upper Echelon Chinese. In 2011, this practice became controversial on the financial reach of many average citizens due to millions of sharks that must be harvested every year to satisfy the demand for this exotic food. Although there are variants, the shark of the fins are formed by the texture center of the soup, which is rich in tastier ingredients such as seafood, chicken, vegetables and Asian supplies.

Those who participate in the soup of the fins, notice that the shark cartilage is not particularly tasty. However, it adds that it is uniquely chewing and even a gelatin component that receives the taste of the surrounding ingredients. However, before the fins can be used, the skin and soft inner bones must be removed in a special process of cooking and soaking.

As soon as the fins are processed, they are ready to be cooked in fish or chicken assets.The shares start with hot oil, chopped leek or onion and some ginger, mushrooms and possibly rice wine. After some caramelization, a fresh stock together with the shark fin is added. After another short cooking spell, about 10 or 15 minutes, the final ingredients can be added: pieces of chicken, shrimp, soy sauce and a small corn starch as a thickening agent. After the soup eats the fins for the last time, the chef can reduce the heat and cook it for another 10 or 15 minutes.

According to voice of america , Shark Fin Soup was so well known as the delicacy in China that many fishermen around the world only reduced the dorsal and breast fins of animals and then relaxed them to die. It is estimated that 38,000,000 sharks were met in 2006 at this end, reporting National Geographic . This led to an estimated 9,000 tons (8,164.7 metric tons) of the fins, which are imported every year China after being harvested in waters around the world. These numbers have many environmentalists whoThey are afraid of ecosystem imbalances.

, however, most Chinese in the 21st century can catch up with the dangerous consequences of the shrinking global shark populations. According to New York Times Hong Kong's survey of 2011 revealed that they considered almost four fifths to be "acceptable" for a special event that does not include Shark Fin soup. Since food is usually consumed on such events, many consider this sea change as key.