Hong Kong — Coral Seafood Restaurant owner Norman Ho’s problem with shark’s fin soup is not that he’s worried about sharks. It’s that making a flavorful soup out of the tasteless fins is an elaborate, costly process.
The fins have to be soaked in cold water for half a day and then boiled with ginger and spring onions. Then soaked in tap water for four hours. And finally boiled for six to eight hours with chicken stock and Chinese ham to add flavor because there’s no taste otherwise.
“All the taste comes from the soup. You have to put the shark fin and the soup together,” he said. “To serve the shark’s fin soup is more or less status.”
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