Top Chefs Shun Shark Fin Soup, But You Can Still Get it Anyway

We’ve just had a couple big foot chefs–Alice Waters and Scott Boswell– shun shark fin soup, but a quick check around shows it’s still common in most American cities. Shame works when a celebrity chef gets linked with shark finning, the hideous way fins are hacked off a live shark, which is then thrown back to die, decimating shark populations worldwide. But what about the 56 restaurants in New York City that still serve shark fin? Or San Francisco’s 69 shark fin restaurants?

A search on New York Magazine‘s Menu Pages reveals how easy it is to find shark fin soup around the country. New York City has 56 restaurants serving shark fin. 35 restaurants serve shark fin soup. Three are vegetarian–meaning it’s mock shark fin soup.

Not surprisingly, the biggest hunk–20–are in Chinatown.But they’re all over the city, not just in restaurants only frequented by Chinese diners. Shanghai, near Macy’s, serves five versions ranging from $33-$41. The Upper East Side’s Our Place has a bowl for $12. A place near China Town sells it by the quart for take-out. >In Bay Ridge, Brooklyn, East Harbor Seafood Palace features a whole shark-fin soup category on its menu, with options from $55-$75.

San Francisco: 69 restaurants serving shark fin, 4 vegetarian Los Angeles: 31 shark fin-serving restaurants. (The swanky Mr. Chow in Beverly Hills has imitation shark. Pacific Coast Highway Chinese Restaurant has a whole menu division of the real thing.) Philadelphia: 11 shark fin purveyors, 4 vegetarian Boston:

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