As more North American states ban shark fins, Shirley Zhao explores what such a move might mean for the Hong Kong market
Along Sheung Wan’s Des Voeux Road West, the potent aroma is unmistakable. It’s that of dried seafood – one of the most traditional of Hong Kong industries – and it wafts over much of the Western District from more than 200 shops selling dried and salted fish, flattened squid, oysters, scallops, abalone, fish maw and more. But there’s one product that sticks out more than most: shark fins, preserved in large glass jars and tagged with price tags soaring well above $1,000.
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