The Firm, Smooth Texture

These are simply the fins, stripped of skin, then repeatedly boiled to loosen the mucilaginous material, which is then scraped off. So, although the fins are dried when sold, they have already been cooked several times, and must be soaked and cooked again to make them edible. Shark’s fins come in several grades and prices. The better and more expensive fins are gelatinous, thick fins, still attached to the base (comb fins). The cheaper variety are thinner, and are sold loose. Fins must be cooked in water or stock to soften them, and to remove the fishy smell. The ideal texture is smooth resilience.