Shark’s Fin

This is arguably the most highly regarded exotic foodstuff in China. The fins, which are laboriously cleaned, processed, soaked, and then cooked, have been a Chinese tradition for almost five hundred years. They are said to benefit the heart, lungs, and kidneys and to enhance the complexion. The most highly regarded fin is the top, or dorsal, fin. But the fin itself is almost never eaten. Rather it is the thin, gelatinous strands of cartilage that make up the fin that are consumed, usually in soups or braises. Whole dried fins can be bought, but their prices are prohibitive. The strands, processed and dried, are sold in markets and herbal shops for use in soups. While their quality does not match that of whole fins, they will give diners the shark‛s fin soup experience, if treated with care. Check fin strands closely when purchasing to make sure they are well cleaned. Sometimes they have been poorly processed and have bits of fin meat adhering to them. Store the strands in a tightly covered container in a cool, dry cupboard until using.