Shark-fin soup

Shark fin soup

Alternative names	Shark's fin soup
Type	Soup
Place of origin	China
Main ingredients	Shark fins, broth

Imitation shark fin soup

A bowl of imitation shark fin soup, served in 2017 in California for a Chinese American family during Chinese New Year.
Alternative names	Mock shark fin soup, vegetarian shark fin soup
Type	Soup
Place of origin	China
Region or state	Hong Kong
Main ingredients	Imitation shark fins (may use konjac gel, cellophane noodles, vermicelli, shark fin melon, or other alternatives), broth

Shark fin soup (or shark's fin soup) is a traditional soup or stewed item of Chinese cuisine and Vietnamese cuisine, served at special occasions such as weddings and banquets, or as a luxury item in Chinese culture. The shark fins provide texture, while the taste comes from the other soup ingredients.

The soup originated centuries ago during the Song dynasty, serving the imperial family and court members. During the Ming dynasty, the dish's popularity increased and by the time of the Qing dynasty was in high demand. Once commercial fishing and trade increased, the soup became highly sought-after while income levels of Chinese communities rose worldwide. International concerns over the sustainability and welfare of sharks have impacted consumption and availability of the soup. Consumption reduced by 50–70% in China between 2011 and 2013. Imitation shark fin soup is a version of the soup prepared without the use of actual shark fins; synthetic shark fins or other alternatives replicate its chewy, gelatinous texture, and are economical and painless to cook.

Genuine shark fin soup or stew is made with shark fins obtained from a variety of shark species. Raw shark fins are processed by first removing the skin and denticles, then trimming them to shape and bleaching to a more-desirable colour.

Sharks' fins are sold in many forms: dried, cooked, wet and frozen. Canned ready-to-eat shark fin soup is also available in Asian markets.

There are two types of the dried form, cooked/skinned (shredded) and raw/unskinned (whole), the latter requiring more preparation. Both need to be softened before they can be used to prepare soup.

In shark fin soup, the fins themselves are virtually tasteless. The taste comes from the soup; the fins are used for their texture rather than adding any flavor. It has a "chewy, sinewy, stringy" texture. Krista Mahr of TIME called it "somewhere between chewy and crunchy." Dave Lieberman of OC Weekly wrote that it is a "snappy, gelatinous texture". Most westerners' reaction to eating shark fin for the first time is that it has almost no taste.