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Contact: Leah Biery
l.biery@fisheries.ubc.ca
604-323-3737
University of British Columbia

Shark Fin Cuts

Caption: Fins labeled primary are most commonly harvested, while fins labeled secondary are only sometimes harvested; the three common fin cuts leave varying levels of meat attached to the fin.

Credit: Biery, L. and Pauly, D. (2012) A global review of species-specific shark fin to body weight ratios and relevant legislation. Journal of Fish Biology. DOI: 10.1111/j.1095-8649.2011.03215.x

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Related news release: Law that regulates shark fishery is too liberal: UBC study


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