Many in the Bay Area’s Chinese community find themselves at odds with new legislation aimed at banning the sale and import of shark fin, the main ingredient of the Chinese delicacy known as shark fin soup.
But environmentalists and politicians, including State Assemblymen Paul Fong (D-Cupertino) and Jared Huffman (D-San Rafael) site the declining populations of sharks worldwide as the reason for introducing Assembly Bill (AB) 376, which—unlike the federal ban on the shark finning—aims to stop the practice at the market place.
The bill is now being reviewed by attorneys and may see a vote by a state assembly committee within the next month.
Roberto Daza and Major Tian spoke with an expert from the California Academy of Sciences about the impact that the demand for shark fins is having on the survival of shark species, as well as with people who either support or oppose the ban.
You can read other Oakland North coverage about the reaction from people in Oakland’s Chinatown here.