Shark's fin is actually filamentous cartilage in shark's fin, which is made by drying the fins of shark's chest, abdomen and tail. Sharks are cartilaginous fish, and their fins are shaped like vermicelli, but they are brittle when bitten.

Shark's fin is one of the eight treasures of seafood, and it is also called the four great delicacies in China along with bird's nest, sea cucumber and abalone. The main component of shark fin is collagen, but not much can be absorbed by human body after eating.

Graded distribution of shark fin

Shark fin is divided into six colors: yellow, white, gray, blue, black and mixed (yellow-white), of which yellow, white and gray are the best. Due to different producing areas and baking methods, there are fresh water wings and salt water wings.

Fresh water wings are dried in the sun or soaked in lime water, and the quality is good; Salt water wings are impregnated with salt water, and the quality is not as good as that of fresh water wings. Shark fin can also be classified according to whether its shape is complete or not. When it swells up, it becomes a whole wing, called a row wing, which is the top grade; After rising, it spreads out into strips, which is called scattered wings and has defects.

Shark fin is mainly produced in Guangdong, Fujian, Taiwan Province, Zhejiang, Shandong and other coastal provinces and South China Sea islands. Japan, the United States, Indonesia, Vietnam, Thailand and other places have production. Generally speaking, the imported shark fin is the top grade of Lu Zonghuang in the Philippines.