Shark Fin Cuts (image) University of British Columbia Share Print E-Mail 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 Usage Restrictions None Share Print E-Mail Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.