There goes the neighbourhood – or at the very least, shark fin soup that’s found in the neighbourhood. The Huffington Post reports that Richmond restaurant owner David Chung got into a heated debate with two members of the Vancouver Animal Defense League over the delicate subject of shark fins.
Currently the possession, sale and consumption of shark fins are banned in six Ontario cities and is going into effect on September 1 in Toronto. The soup can cost anywhere from $10 to $100 and every year, several endangered shark species are killed to be eaten for the Chinese delicacy.
According to the Huffington Post, animal rights activists Marley Daviduk and Brooklyn Fowler surprised Chung at lunchtime asking for 10 fin samples from the kitchen to be tested for endangered species. Their demands were not met.
Chung openly defends the tradition of shark fins and opposes the City of Richmond considering a ban on said product.
The Province reported Chung saying, “I’m not breaking any laws. If the federal government does the science and decides that we should stop importing sharks’ fins, I will.”
Shark finning is considered to be inhumane and a widespread problem that could cause serious threats to the shark population. Often times a shark’s body is discarded into the ocean after the removal of its fins, meaning sharks are often still alive but unable to move. This leads to suffocation or death by other predators.
All this hassle doesn’t sound worth it for a bowl of soup. Chicken noodle anyone?