Shark Fin Soup: History, Preparation, and Sustainability Considerations

Shark fin soup, also called shark fin stew, is a Chinese fish soup. This recipe serves several people and takes about four hours. It uses shark fins, chicken broth, and fish stock from the fins. The soup is lightly thickened with cornflour and finished with sesame oil. The fins are kept on the surface when served.

Sources linked this dish to China, and a historical note places it on Chinese seas during the 1800s. Pirates under the control of Ch’ing Yih Szaou reportedly made a version that took at least four hours to prepare. Recipes vary, but shark fin is treated as the key ingredient in each version.

In recent years, shark fin soup has been criticised for its negative impact on shark populations. If you choose to cook it, follow local laws and supply rules. This method focuses on long simmering, careful straining, and a short final boil. These steps help keep the broth clear while warming the other ingredients.

• Shark fins: 400 g
• Dried, ground shrimp: 100 g
• Dried Dongu mushrooms: 10 large (about 60 g)
• Dried bamboo shoots: 50 g
• Ginger root, sliced: 30 g (about 1 small piece)
• Bacon fat: 2 tbsp (about 30 g)
• Salt: 1 tsp
• Soy sauce: 2 tbsp
• Chinese white wine: 4 tbsp
• Chicken broth: 750 ml
• Water for soaking and simmering: as needed
• Fish stock from red-boiled fins: about 500 ml (from the cooking liquid)
• Sesame oil: 1 tsp
• Cornflour (cornstarch): 1 tbsp (about 8 g)

• 2 large pots with lids
• Fine strainer or sieve
• Mixing bowl for soaking
• Knife and chopping board
• Measuring jug and spoons
• Wooden spoon for stirring

Prep notes

Soaking and cleaning take time, so start early. Keep the soaking water for mushrooms and shrimp separate, then discard it as stated. The fish stock comes from cooking the fins, so do not throw away that liquid. Cut soaked bamboo shoots into thin strips, so they warm through fast in the final pot.

Step-by-step procedure

1. Clean the fins and place them in lukewarm water.
2. Soak ground shrimp and dried mushrooms for 30 minutes in 250 ml warm water. Discard the water.
3. Soak dried bamboo shoots until soft. Cut them into thin strips.

4. Clean and scale the fins well. Put them in 1 litre of water.
5. Simmer for 1 hour. Set this cooking water aside for later.
6. Put the fins in a fresh 1 litre of water. Bring to the boil.
7. Reduce the heat, cover, and simmer for 1½ hours. Strain the fins.

8. In another pot, bring the chicken broth to the boil.
9. Add sliced ginger and the soaked shrimp. Simmer for 30 minutes.
10. Remove from the heat and strain. Discard the shrimp and ginger.

11. In a separate pot, heat the bacon fat over low heat.
12. Add bamboo shoots and mushrooms. Add the salt.
13. Sauté for 1 minute, stirring to coat.
14. Add soy sauce and Chinese white wine.

15. Add the strained chicken broth, the saved fish stock, and the fins.
16. Boil over low heat for 20 minutes. Stir often.
17. Take the pot off the heat.
18. Stir in cornflour slowly, in small amounts, to avoid lumps.
19. Sprinkle sesame oil over the soup.

Serving guidance

Serve the soup in a large bowl, as the method states. Keep the shark fins on the surface when you ladle the soup. This recipe uses soy sauce, wine, and sesame oil, so taste before adding extra salt. Serve hot, soon after thickening, since the soup can tighten as it stands.

Nutritional values (estimated)

Values vary with fin type, broth strength, and fat used. The table shows an estimate per 1 of 6 servings.

This dish relies on long simmering and clear straining, so do not rush those steps. Keep the heat low in the final boil and stir often to prevent sticking. Add the cornflour off the heat, then serve at once. If the soup thickens too much, loosen it with a small splash of hot broth.