Volume of shark fin served in Hong Kong restaurants halved last year: WWF survey

Conservationists have criticised banquet caterers for continuing to offer shark fin after a survey found demand for the controversial delicacy had fallen by nearly half over the course of a year.

The conservation body WWF said almost all caterers that responded to its first survey of shark fin consumption in the city still offered the menu item despite a declining trend in other venues, especially hotels and clubhouses.

"Many of them are still providing shark fin on their menus because the customers want it," WWF senior programme officer Tracy Tsang Chui-chi said. "They are afraid of being criticised if they refuse to provide the traditional dish."

Tsang was speaking as the organisation presented the results of its survey of restaurants, hotels, clubhouses and caterers, conducted from April to September, which drew 154 responses including 85 to questionnaires and the rest through direct interviews.

She said only 35 responded to the "sensitive" question of shark fin consumption.

These reported that their combined volume had dropped to 161kg last year from 306kg in the previous year.

Tsang said the decline was in line with the drop in shark fin imported to Hong Kong, which fell to 5,400 tonnes last year from around 8,200 tonnes in 2012.