IN TIMES OF A GLOBAL HEALTH CRISIS
As with much of modern society, there is a complete disconnect as to where the food on the plate in front of you has come from. In supermarkets people purchase plastic wrapped meat that bears no resemblance to the actual animal they will be consuming, a convenience or ignorance that has become the norm. The same goes for the dried seafood industry. When we have given educational talks on shark fin soup it was incredible to hear so many people completely unaware that it actually came from the fin of a shark. This may be down to its translation, “wing soup” as it has been known as on some menus. When shown how these fins were obtained and the brutality and cruelty involved, many decided there and then that they will no longer consume.
For the general population however, they do not make the connection. You do not need to go out to sea on a longline fishing boat to make the connection of where your food comes from. People walk down the streets of Hong Kong past shark fins, sea cucumbers, abalone and fish maw, collectively known as the “Four Treasures of the Sea”, lying in the filthy street and then walk into a high end restaurant and buy a bowl of shark fin soup, or an abalone dish oblivious to where it has come from.
At a time when hygiene is on everyone’s priority, where are the HK authorities tasked to protect the public?