Shark fin is a food product made from finely filamentous cartilage from shark fins, which is dried and other processes.

Those made from the dorsal fin are called spine fins, dorsal fins or split fins, which have more meat; those made from the pectoral fins are called wing fins or upper green fins, which have less meat; those made from the caudal fin are called tail fins, hooked tips or tail hooks; and those made from the anal fins are called ruffled fins and fin roots. The tail fin and the anal fin have the most meat and the fin has the least. It is a famous mountain delicacy in China.

Ancient people called sharks for sharks, fish, also written as sandfish, and other sea wolves, swallowing the ship, swallowing the mountain of the nickname, but the earliest people processed shark products are fish skin and fish lips.

Shark fins are 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 with Luzon yellow from the Philippines is the best.

Grade Distribution:

Shark's fins are divided by color, there are six kinds of shark's fins such as yellow, white, grey, green, black, and mixed (yellowish-white), among which yellow, white, and grey are superior. Due to the origin and baking method is different, 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 inferior quality to freshwater shark's fin.

The shark's fin can also be categorized according to the form of integrity 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.

Reference: Baidu Encyclopedia - Shark's Fin