feb. 7, 2008 is first day of the year in lunar calendar which is celebrated by many countries across asia. this is year of the rat. so in welcoming the new year, i decided to make some shark fin soup at home and set the controversy discussion about shark fin aside for a little bit.
shark fin is one of the delicacy in chinese menu partly because of its rarity and the elaborated preparation process. i started with the dry skinned fins (see picture above), soaked them in water for hours, and steamed them for hours in wine and "high soup". for one dinner with some left over for the morning, i used about 8 fins or about 250 grams.
while shark fin is a great source of protein, it doesn't really have much flavor of its own. this is the reason the soup base itself is very important. i keep my soup simple with chicken (prefer with bone such as chicken thighs and need a lot of them), aged ham and a few other things. i simmer it for hours into concentrated essence. this is also called "high soup" and it pretty much goes well with anything including shoelaces.
with all the work and anticipation it turns out to be a very good meal. in addition to the soup i also cooked sauté "omaha" filet mignon in honey, sea scallop in xo sauce, and braised chinese mushroom with dry scallop in oyster sauce.
and what goes best with the shark fin soup after all the trouble of preparing it? i chose the hennessy "paradise" extra rare cognac this time. both the soup and the cognac were good to the last drop. to finish up, i brew myself a pot of 15-year old raw pu-erh tea. it is a new year after all.
happy new year to you all!
Wow, you make your own shark-fin soup! Not many even attempted this at home. Next time you come to Beijing, let go out to try some.
Posted by Sin-Yaw Wang on February 04, 2008 at 11:54 PM EST #
sadly, the harvesting of shark fins is driving many species to extinction. even in protected areas such as the galapagos, illegal fishing for shark is a massive problem. sharks are hooked or netted, the fins hacked off and the living carcass heaved back over the side.
at this time, i don't think it is possible to guarantee ethical shark fins, so the best thing is to avoid it. i don't bother to eat shark fin soup in uk restraunts any more. it is a pity, but reduction in global use is the only way to have a sustainable fishery.
Posted by Neil Corlett on February 05, 2008 at 08:54 AM EST #
I was going to write a comment along the lines of Neil's, but since he already did, I can only say: I agree with Neil totally. Don't eat shark fin (soup).
Posted by SwitchBL8 on February 05, 2008 at 01:30 PM EST #
What I am looking for is the 1) Preparation instructions for shark fin and then 2)the authentic method/Ingredients for making it as they do in China. Ive had it in Hong Kong and it was just wonderful but no one seems to think to put the whole recipe on line. Thanks.
Posted by Shalori on May 14, 2008 at 03:59 PM EDT #
Is there nothing more important than stuffing your face?
If I said that Giant Panda's paw is a good soup thickener would you go around condoning that they have their paw sliced off and are then let bleed to death in their tens of millions?
Find another soup. Be a modern, ethical, conscious consumer. Sharks are on their way out unless the vogue of shark's fin disappears. It WAS sustainable when few ate it. Now with so many people eagre for sharks fin in China there is a problem that sharks will be extinct very soon.
If you would like to continue to have this wonderful, apex creature around for your children, be someone they will admire and oppose shark products in any form.
Posted by dave king on May 27, 2008 at 09:36 AM EDT #