Shark Fin Cuts (IMAGE)

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. <I>Journal of Fish Biology</I>. DOI: 10.1111/j.1095-8649.2011.03215.x

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