The main ingredient of shark's fin is protein. In terms of containing protein, the quality of protein in shark's fin is no better than that of eggs and meat, which contains incomplete protein; and in terms of unsaturated fat, shark's fin, like common sea fish, has no special value.
There is no definite scientific evidence that shark fin is effective for health. The flavor of shark fin soup comes mainly from its ingredients, not from the fins themselves.
Shark fins are mainly produced in China's coastal provinces of Guangdong, Fujian, Taiwan, Zhejiang, Shandong and the islands in the South China Sea. It is also produced in Japan, the United States, Indonesia, Vietnam and Thailand.
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Expanded profile: Process Shark fins are shark fins that are dried and made into shark fins; those made from the dorsal fins are called spine fins, dorsal fins, or split fins, which have a lot of meat; those made from the pectoral fins are called pterodactyl fins or upper green fins, which have a lot of meat; those made from the caudal fins are called tail fins, hooked tips, or tail hooks; and those made from the anal fins are called The tail fin, hook tip, or tail hook is made from the caudal fin; the anal fin is called the ruffled fin or fin root. The caudal and anal fins have the most meat and the fins the least. Freshwater fins are sun-dried or impregnated with lime water; saltwater fins are impregnated with salt water. Shark fins can also be categorized according to whether the form is complete or not. The fins that become whole after rising are called row fins, which are the best quality; the fins that spread out into a strip after rising are called scattered fins. Reference: