SHARK FIN SOUP - A DELICIOUS AND REFINED DELICACY
As my readers may realize, I am rather of the opinion that much of the furious noise about shark fin that has cropped up of late is little more than stuck-up white folks howling about the horrid heathens and getting all self-righteous, much like they've done in the past, especially here in San Francisco.
Yes, finning practices are pretty appalling. And yes, these practices are diminishing the population of these predators.
The true offenders are the entire world's fishing fleets - and it should be kept in mind that giant factory fishing vessels are emptying the oceans at a rapid rate - so the Yanks, the Spaniards, the Peruvians, and the Northern Europeans are just as much to blame.
Much that is caught by industrial fishing practices ends up used in fertilizer.
But it's SO nice when armchair dogoodniks can scream and kvetch about an ethnic group other than their own, isn't it?
Especially when they can vent their racism.
It's very liberating to be a bigot for a good cause.
Personally I am extremely fond of shark fin soup. Truly, it is one of the finest culinary inventions, along with foie gras and nice tender veal. One of my fondest dreams is to combine all three ingredients into a fabulous multi-course feast.
Darn it all, my mouth is watering!
SHARK FIN RECIPES
I have, in kindly response to the person who commented today, as well as the reader who promised "If I find you, I'll kill you, set an example of your shark fin soup eating whore mouth", and a few others whose obscenity-laced insults did not meet my editorial standards, reposted all three of the shark fin recipes in my repertoire on my food page: http://cookingwithalizard.blogspot.com/.
Each one under its own header, of course.
For your ease and convenience.
"If I find you, I'll kill you. Set an example of your shark fin soup eating whore mouth"
SHARK FIN SOUP - PERSONAL FAVOURITE
BROCADE EMBROIDERY UPON THE OCEAN SHARK FIN
CRAB MEAT CLUTCHED SHARK FIN
Please feel free to leave me your impressions of these dishes and suggestions for improvement, or share your own recipes for this noble ingredient in the comments field.
I keenly look forward to your feedback.
NOTE: Readers may contact me directly:
All correspondence will be kept in confidence.