Help Stop Shark Finning

Humane Society International

Every year, in oceans around the world, tens of millions of sharks are condemned to a slow and painful death from the cruel and wasteful practice of shark finning. Most of these animals are killed specifically to meet the demand for shark fin soup—often having their fins removed while they are still alive. The shark is then cast back into the water to endure a painful death from suffocation, blood loss or predation by other species.

The high price of shark fin soup

Shark fin soup is an East Asian delicacy, which is traditionally served at weddings and New Year celebrations. But as the impact behind the consumption of shark fin soup becomes clearer, many prominent members of Chinese communities are speaking out against this unnecessary dish which causes so much suffering.

Tell Canada to ban shark fin imports.

Sharks are apex predators, playing an essential role in marine ecosystems. And despite common beliefs, sharks have far more reasons to fear humans than we have to fear them. This cruel and ecologically devastating practice not only endangers the very survival of sharks but also the species that rely on them.

What you can do in Canada

Several cities in Canada are leading by example, and have already passed municipal bans against the consumption, sale and possession of shark fins such as Abbotsford, Brantford, Coquitlam, Duncan, City of Langley, Township of Langley, London, Maple Ridge, Nanaimo, Newmarket, North Vancouver, Oakville, Pickering, Port Moody, and White Rock.

Choose to say no to shark fin soup. Urge the restaurants you visit to take it off the menu if they serve it. If you are planning a wedding celebration, choose an alternative dish. Many couples are now choosing not to serve shark fin soup at their celebration, instead explaining to guests that they are choosing to protect sharks and the environment. Tell Canada to protect sharks.

See more actions you can take and read all the latest news about our work on shark finning around the world.