It is the fin of a shark.

Shark fins are actually thin, filamentous cartilage taken from the fins of sharks, made by drying the fins of sharks from the chest, abdomen, and tail. Sharks are cartilaginous fish, and the fin bones are shaped like vermicelli, but are more crunchy to bite into than vermicelli.

Shark fin is one of the eight treasures of seafood and is known as one of the four delicacies of China along with bird's nest, sea cucumber and abalone. The main ingredient of shark fin is collagen, but not much of it can be absorbed by the body after consumption.

Grade Distribution of Shark's Fin

The shark's fin is divided into six kinds according to the color: yellow, white, grey, green, black, and mixed (yellowish-white), among which yellow, white, and grey are superior. Because of the origin and baking method is not the same, there are freshwater shark's fin saltwater shark's fin.

Freshwater shark's fin is dried by sunlight or impregnated with lime water, which is of better quality; saltwater shark's fin is impregnated with brine, which is of lower quality than freshwater shark's fin. Shark's 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, which are the second best quality.

The shark's fin is mainly produced in China's coastal provinces of Guangdong, Fujian, Taiwan, Zhejiang, Shandong and the South China Sea islands. Japan, the United States, Indonesia, Vietnam, Thailand and other places are produced. Generally speaking, imported shark's fins to the Philippines Luzon yellow as the best.