The more it’s in restaurants, the more it ruins the ecosystem
It’s not difficult to see why the following dish has been banned in many countries. Though it’s a lucrative business, the depletion of sharks has terrible consequences for the environment, as it affects the equilibrium of the ocean’s ecosystem.
Image courtesy of CNN
The Icelandic dish of hákarl consists of fermenting shark meat for 12 hours before it’s hung out to dry for an additional five months. In Asia, sharks are often smoked, dried, or cooked in the controversial shark fin soup.
