Assemblyman Paul Fong (D-Cupertino) says that the demand for shark fin soup is driving illegal shark-finning ships, where workers throw the finless creatures back in the sea to die. Growing popularity of the bland, gelatinous dish has led to millions more shark deaths, upsetting the undersea ecosystem, environmental groups say.
Fong's proposal has already drawn opposition from state Sen. Leland Yee, whose staffer who said today that laws banning finning ships are already sufficient enough to stop the practice.
"There is a lawful way to allow restaurants to offer shark fin soup," said Adam Keigwin, Yee's chief of staff.
Assemblyman Jared Huffman (D-San Rafael) plans to co-sponsor the Fong bill."There's a very lucrative market that continues fueling the practice," Huffman was quoted as saying.
In San Francisco's Chinatown neighborhood, shark flesh is so ubiquitous that dim sum shops advertise shark fin dumplings for $1. Your correspondent can report that the fare tastes like a goopy pork dumpling, and is definitely not worth a shark's cruel death.