Shark fin consumption in Hong Kong has dropped sharply amid growing awareness of the need to protect endangered species, Ming Pao Daily reported Tuesday, citing a survey released by the World Wide Fund for Nature (WWF).
Consumption of shark fin, a popular soup item in the Chinese cuisine, averaged 161 kilograms at every restaurant serving the delicacy last year, down 47 percent from 2012 and by more than half from 2011, according to the newspaper.
The survey, conducted from April to September and involving 85 restaurants, hotels and catering centers, showed that all Chinese food outlets offered shark fin on their menus, while 30 percent of the leisure clubs and 15 percent of the hotels would serve it only when requested by guests.
Some 29 percent of the respondents said a ban on shark fin or a decrease in its consumption had not affected their business.
When Grand Hyatt Hotel dropped shark fin soup from its menu two years ago, there were worries that revenues would be affected. However, business was hardly affected and its clients showed support for the policy, an assistant to the executive chef was quoted as saying.
Tracy Tsang Chui-chi, senior program officer at WWF Hong Kong, said she hoped all restaurants would stop serving shark fin and instead offer seafood items such as Canadian wild sea cucumber that have less impact on the environment.
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