Shark fin has long been a staple at Chinese wedding banquets, symbolizing status, but several restaurants are pledging to stop the sale, citing health and environmental reasons.
Fins dry on a rooftop in Kennedy Town in Hong Kong.
The bigger the fin and the thicker the veining, the more expensive it is, merchants said.
Shark fin soup is served in a birthday banquet in Hong Kong.
A replacement for shark fin soup from the Four Seasons: double-boiled maitake mushroom soup.
Dried shark fin in bins at Hong Kong's Dried Seafood Market.