Group does not focus on fins
Ricky Leung seeks to reframe the shark fishing debate into one around economics rather than sustainability (‘Fins a side issue in shark fishing’, February 11).
Tens of millions of sharks are taken annually, a figure that is unsustainable whether it is for Europeans eating the meat or Chinese consuming the fins. HK Shark Foundation campaigns for the cessation of consumption of all shark products, be it fins, meat, squalene, skins or liver oil.
In Hong Kong the focus is mainly on stopping consumption of shark’s fin soup and providing credible alternatives for consumers to choose. It is heartening to read of Mr Leung’s commitment to the goal of sustainable fisheries.
He no doubt knows that Hong Kong had a thriving shark fishery in its own waters, which collapsed from the 1970s to the 1990s. This was due to overfishing and unregulated fishing.
What we have seen on a local scale we can now see playing out globally.
For the goal of sustainable fisheries to turn into a reality, we all need to take action now to halt consumption of these endangered and at-risk shark species.
Claire Garner, Founding Member, Hong Kong Shark Foundation
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