I guess I'm in before the fin (bann)... I went to a Chinese wedding in March that served shark fin soup. It was f'n delish, the unique rubbery texture is what's sought after for the soup.
I wonder why the rest of the shark is not used? Must be too tough and grisly, or boney.
How is this even a civic matter? That's it I'm going to Red Deer to load up on a bunch of contraband--shark fin, plastic bags, trans fat, phosphate fertilizer and dandelion spray.
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