page_title: Shark fin soup
section_title: Imitation shark fins
hierarchical_section_title: Shark fin soup / Imitation shark fin soup / Imitation shark fins
caption_attribution_description: English: This is a batch of defrosted imitation shark fin. It imitates the real shark fins' chewy, gelatinous texture.
context_page_description: Shark fin soup is a traditional soup or stewed dish found in Chinese cuisine. The shark fins provide texture, while the taste comes from the other soup ingredients. It is commonly served at special occasions such as weddings and banquets, or as a luxury item.
  The soup originated centuries ago during the Song dynasty in China, serving the imperial family and court members. During the Ming dynasty, the dish's popularity increased and by the time of the Qing dynasty shark fin soup was in high demand. After the nineteenth century, the soup became highly sought-after dish as income levels of Chinese communities increased around the world. However, it has been condemned by the Humane Society International, which states that approximately 100 million sharks are killed each year for their fins. Currently, international concerns over the sustainability and welfare of sharks have impacted consumption and availability of the soup worldwide. Recently, health concerns about the high concentration of BMAA in shark fins have arisen.
context_section_description: Substitutes for shark include imitation shark fin, konjac gel, various forms of noodles, and others. "Mock shark's fin" soup appeared in Hong Kong during the 1970s. From the 1990s onward, it became popular in restaurants throughout China. The shark fin is replaced with an imitation and edible mushrooms, kelps, seaweeds, bean sprouts, bamboo shoots, and beaten eggs are added, as in the traditional soup.
  Imitation shark fin (素翅), typically from Japan, Hong Kong, and Taiwan, is known as suchì in Chinese Mandarin and sou ci in Chinese Cantonese, literally means "vegetarian fin". A Taiwanese manufacturer's recipe for it contains water, gelatin, alginic acid, sugar, casein, and triolein to reproduce the chewy, gelatinous texture of shark fins. However, some of these imitations absorb the broth more quickly than the real shark fin. Konjac gel (known as moyu tofu in Chinese Mandarin, mo wu dau fu in Chinese Cantonese, and konnyaku in Japanese) can also be used as a substitute for shark fin once it is julienned into thin strands using a chef's knife, produce slicer, or food processor. While cellophane noodles are also often used as an alternative to shark fins, some cooks find them too soft and unable to withstand simmering long enough for flavors to be absorbed, consequently the imitation shark fin or julienned konjac gel are more desirable. Other substitutes include Cucurbita ficifolia (shark fin melon, shark fin soup squash), chicken breast, jinhua ham, vermicelli, soy, sea cucumber, bird's nest, pig's skin and gelatin.
  In 2015, a seafood company from San Francisco was working on a variation of imitation shark fin using algae-derived ingredients and recombinant proteins.
  Alternatives to shark fin are inexpensive and easier to prepare. Imitation shark fin, konjac gel, and other alternatives can be purchased in preserved form from Asian supermarkets and convenience stores.
caption: A batch of defrosted imitation shark fin; it imitates the real shark fins in appearance and gelatinous texture and it, along with julienned konjac gel, commonly used since the late-20th century as popular alternatives to them even before being banned due to being less expensive than the actual shark fins.
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