Shark fin has long been a staple at Chinese wedding banquets, symbolizing status, but several restaurants are pledging to stop the sale, citing health and environmental reasons.
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Fins dry on a rooftop in Kennedy Town in Hong Kong.
Alex Hofford/WildAid
The bigger the fin and the thicker the veining, the more expensive it is, merchants said.
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Shark fin soup is served in a birthday banquet in Hong Kong.
Tracy Tsang/WWF-Hong Kong
A replacement for shark fin soup from the Four Seasons: double-boiled maitake mushroom soup.
Four Seasons/Courtesy
Dried shark fin in bins at Hong Kong's Dried Seafood Market.
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Shark fins with skin in the drying process near Sheung Wan in Hong Kong.
Elson Li/WWF-Hong Kong
A shark fin trader was reportedly illegally subletting roof space from a fish maw trader in order to dry his wares.
Alex Hofford/WildAid
The environmental nonprofit WildAid found more than 18,000 shark fins found drying on a Hong Kong rooftop in 2013.
Alex Hofford/WildAid
Hong Kong's Dried Seafood Market offers all sorts of varieties, including shark fin and sea cucumber.
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Protests against shark fin at the popular Hong Kong restaurant chain Maxim's.
