Louis J. Sheehan, Esquire .  Immense numbers of sharks each year are slaughtered for their fins—not meat, just their fins. This harvest helps feed a growing appetite throughout Asia for a popular soup, one with snob appeal comparable to that of caviar. Indeed, a single bowl of shark-fin soup can cost $100 in a high-end Hong Kong restaurant. http://louis3j3sheehan3esquire.wordpress.com

The key ingredient of shark-fin soup is cartilage, which after hours of simmering, takes on the