Shark Fin Alternatives

Many people tell us, “we want to go Fin Free at our dinner banquet but what should we serve instead of shark fin soup?” The Chinese cuisine is known for its diversity in cuisine and there are thousands of soups that can easily replace shark fin. Here are some delicious and more sustainable options.

Create your own special soup

Ask your vendor, restaurant, caterer or chef to come up with a soup that represents you as the host. Use creative ingredients that showcase your personality and values. Some hosts choose goji berries as the star of their soup to represent colour or fertility. Others use ginger to symbolize heat and spice in a relationship. Get creative!

Use a sans fin soup recipe

To find fin free and delicious alternatives to serve, we held the Sans Fin Soup Contest where chefs participated in a cooking showdown. The seven finalist chefs conjured up these soups and accompanying appetizers.

Abalone and Crab Soup & Fried Scallop Terrine
鮑魚蟹肉湯、炸干貝 捲
Edmund Yee – P2B Bistro & Bar, Sans Fin Soup Star 無翅良品之星

Ginger Duck Soup & Pan Seared BC Shrimp & Crab Cake
薑鴨湯 & 炒BC蝦 & 蟹餅
Tom Lee – Edible Canada at the Market, People’s Choice Soup 最高人氣湯品

Sans Fin Soup & Seafood Sampler
無翅湯 & 海鮮拼盤
William Tse – Sandbar, Harry’s Favourite 哈利的最愛

Faux Sharks Fin Bisque & Geoduck Combination Platter
仿魚翅濃湯 & 象拔蚌拼盤
Todd Bright – Wild Rice

Shark’s Fin Melon Cannellini Beans Soup & Chilled Tofu
魚翅瓜意大利白豆湯 & 凍豆腐
Ben Lai 黎健斌

Triple Chicken Ham Stock Consommé & Drunken Chicken Rillette
三味雞肉火腿清湯 & 醉雞肉醬
Montgomery Lau – Westin Wall Centre

Golden Bridge Soup & Smoked Vegetarian Goose
喜鵲度金橋燉湯 & 素齋鵝
John Mok 莫同進

For a copy of the recipes, please contact us.

Faux shark fin

If you are really keen on serving the traditional soup base that comes with shark fin, ask your chef to use faux shark fin, which is readily available and usually made with gelatin. We encourage you to explicitly tell your guests that you are using imitation shark fin to promote shark conservation. Remember, shark fin doesn’t add any flavour to the soup. The flavour actually comes from the chef’s broth.