As we all know, it’s Shark Week.
And during Shark Week, we usually celebrate the awesome terror that this eating machine inspires. But today we look at the shark as victim of high-end commerce, an at-risk species that can end up as a soup available in Las Vegas and favored by Asian tourists. Since the shark fin trade is unregulated, this means that the shark meat used in soups might be from one of the at-risk species, like the scalloped hammerhead.
Recently, biologists have discovered a way of using the shark’s DNA to trace its origins and determine whether the fin found in soup has been harvested from an at-risk species of shark.
Al Mancini, Las Vegas food writer
Demian Chapman, Institute for Conversation Science at Stony Brook University
You won’t find a paywall here. Come as often as you like — we’re not counting. You’ve found a like-minded tribe that cherishes what a free press stands for. If you can spend another couple of minutes making a pledge of as little as $5, you’ll feel like a superhero defending democracy for less than the cost of a month of Netflix.