瀕危野生動植物種國際貿易公約會議: 國際加強管制5種鯊魚貿易

 

Photo: Oceanic whitetip sharks have been added to the CITES list for trade restrictions. (Flickr: Tom Weilenmann)

有關報導:

明報:
國際加強管制5種鯊魚貿易
170國今研限交易鯊魚遏濫捕

星島日報:
五瀕危鯊魚貿易受嚴限

無線新聞:
擬加強管制鯊魚貿易 團體指執法有困難 

新華新聞:
國際公約通過五種鯊魚貿易禁令 保護其免遭滅絕
“瀕危野生動植種”公約國大會通過關于保護白鰭鯊提議

法新社:
瀕絕動植物保育大會曼谷登場

路透社:
濫捕釀禍 1/3種鯊魚恐瀕危

澳門新聞:
瀕危動植物公約會議禁3種鯊魚貿易

中央廣播電視台:
5種鯊魚與蝠魟 獲國際貿易保護

泰國世界日報新聞網:
維護野生動植物使地球得以永續發展 

星洲日報:
年殺億條鯊魚快滅種‧178國開會打救

國際日報:
中國代表說鯊魚保護重在源頭而非貿易環節

美國國務院:
鯊魚和蝠鲼獲國際保護

 

To read media coverage, please click links below:

ABC News:
Protections aim to moderate trade in shark fins

AFP:
5 Shark species win global trade protection 

Australia Network News:
Five Shark Species Win International Trade Protection

Bangkok Post:
CITES boosts shark protection
Sharks, manta rays win protection

BBC News:
CITES Meeting Votes to Protect Oceanic Whitetip Shark
Hong Kong Shark Fin Trade Declines
Should Shark Fins be on the Menu?

Global Post:
Five Shark Species Win Global Trade Protection

The Guardian:
Five Shark Species Win Protection against Finning Trade 
100 million sharks killed each year, say scientists 

Huffington Post:
As  Sharks Approach Fin-ish Line at CITES, China and Japan Hope to Sink Them 

International Business Times:
Shark Fin Soup off the Menu: CITES Votes to Protect Endangered Species

The Nation:
Five Shark Species and Manta Ray to Get Protection

National Post:
International Conference Debates Fate of Endangered Species 

NBC News:
Conservation body votes to regulate shark trade  (via from Associate Press)
International shark trade regulations backed

The New York Times:
Decision Looms on Trade Status of 5 Shark  Species

Reuters:
Shark Overfishing Pushes Many Species to the Brink 

South China Morning Post:
New trade restrictions to affect shark fin imports into Hong Kong

The Standard:
Chinese lust for shark depletes Indonesian Waters
CITES: a framework to protect wildlife
Wildlife groups push for sanctions against body parts crime hub Thailand

Sunday Times:
World wildlife body moves to protect five shark species

Voice of America:
Shark Species  Head for Protected List

IIP DIGITAL:
Sharks, Manta Rays Win International Protection

One Response to 瀕危野生動植物種國際貿易公約會議: 國際加強管制5種鯊魚貿易

  1. Jeffrey So says:

    I love shark

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Hong Kong Tatler: Shark Fin in Hong Kong – Mar 07, 2013

Shark Fin in Hong Kong

Mar 07, 2013

While the unwaning Chinese appetite for shark fin continues to boost the dirty trade in our city, what can we do about it? »

By Elaine Wong

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Shark fin has a sky-high price to pay, and we’re not talking about the money you pay for this expensive delicacy. It’s the plight of a shark population that is now close to the brink of extinction, which will result in the irreparable breakdown of the marine ecosystem, leaving behind an impoverished ocean for our future generations.

Sadly, there are still ten of millions of sharks being hunted to meet the growing demand for shark fin around the world every year, particularly in east Asia. And it’s heartbreaking to discover that Hong Kong is leading the world on two fronts: the top country with the highest per capita consumption of shark fin; and the top trading hub for global shark fin trade, ahead of Singapore and Taiwan, according to information provided by Shark Savers Inc. This embarrassing truth was brought back into the limelight when environmentalist and photographer Gary Stokes captured local traders drying several thousands of freshly sliced shark fins on the rooftop of a building in Kennedy Town this past winter. The world was shocked, and outraged.

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Image courtesy Gary Stokes

While Stokes’s photos are no longer making headlines, we at Hong Kong Tatler Dining still feel a responsibility to raise this environmental issue,  to ensure it is not relegated to the sidelines. Thus we headed to the renowned “Dried Seafood Street” in Sheung Wan, where over 50 stores peddling shark fins parade their wares on both sides of Des Voeux Road West. We wanted to find out what is in the mind of these traders who indirectly support the inhuman practice of shark finning – in which sharks have their fins removed alive and their carcasses discarded in the ocean.

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Image courtesy Gary Stokes

Walking along the street, we witnessed numerous stores who have flamboyant displays to show off the largest and oldest fin they have sourced, and sales of every profitable parts of the endangered fish – fins, meat and curios (teeth and jaws). When we raised the issues of sustainability and the hunting of sharks, our questions were brutally rejected; one shop owner even asserted that sharks were not endangered and that it’s the media and environmentalists’ tricks to harm their family businesses. Some also claimed that they only sold non-endangered sharks’ fin, but when we asked about the species from which the fins came from, they could not tell.

As the World Wide Fund for Nature (WWF) reports, shark populations, like those of other harvested marine fish, are not inexhaustible. The main threat to sharks worldwide is over-fishing, which has led to the decline of numerous populations and threatens their very survival. The situation is delicate and cannot be neglected.

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Ignorance is the culprit. According to the survey by the WWF, a majority of people would reduce the consumption of or even stop eating a certain seafood species if they know it’s an endangered specimen. So one of the prominent ways to reduce the consumption of shark fins is through educating people on the ocean and its ecosystem,  as well as their relations to us all. In order to spread the message and help people to understand the threat of consuming shark products, the Shark Savers is planning several events in 2013 such as a shark-free wedding contest, and the “I’m FINished with Fins” campaign that will take place for the first time in Hong Kong between May and July this year.

The campaign, which has been successfully carried out in Singapore and Taiwan, is put together by teams of volunteers, corporate good will and  celebrity endorsements. The event is primed to attract a large mass of citizens, to help push for regulatory measures in Singapore regarding the trade of shark fins.

However, the shark fin industry will see no end if there is still a demand for it. “Shark fin is seen as a symbol to show power, wealth and generosity. It is a sign of respect to the guests who are being served,” explains Chinese Executive Chef Ho Wai-sing of The Royal Garden hotel. This is the reason why shark fin is still considered a delicacy despite all the warning signs. Chef Ho reveals that diners at his restaurant will usually order shark fin during family gatherings, where sons and daughters will see this as a way to treat their parents and seniors. As a tradition passing on year after year in Asian culture, the image of shark fins is deeply rooted. The fact that it is tasteless, and endangered is no match for the psychological and cultural reasons for its consumption.

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Bertha Lo, Programme Director of the Hong Kong Shark Foundation says, “However inappropriate, it makes some people feel good about themselves, be they serving it or eating it, I’d call that a self-esteem food.” This is not solely the comment of an environmentalist. Chef Chan Yan Tak of Lung King Heen at the Four Seasons also admits to the fact that shark fins is tasteless on its own, and that the enjoyable flavour solely relies on the broth or double-boiled soup that is served with it. “For a dish (such as shark fin soup) where soup is the essence, it can also be enjoyed with ingredients even as simple as vegetables.”

Although such there is still a long way to change these deeply-rooted perceptions, a direct shortcut to help the situation is by reducing the supply on the market. Hotel and restaurant groups play very important roles in raising awareness among the local public, as they are often the major providers of shark’s fin in meals, especially for wedding banquets.

Thus, the fact that many hotels in the city have now banned shark fin in their menus is very influential, and may go some way to help reduce its consumption significantly. We are happy to see that hotel groups such as the Four Seasons, Mandarin Oriental and Shangri-La have manifested their environmental support one after another.

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Announcing the ban of shark fins in January 2012, the Kowloon Shangri-La has demonstrated strong commitment and support to preserving our delicate ecosystem. “We do not see a negative impact on our business,” says Linda Wan, the hotel’s Resident Manager. We appreciate the effort of the hotel and its efforts to create more high standard delicacies to substitute shark fin soup, to ensure diners will get the same level of satisfaction and pleasure while dining in their restaurant. In your next celebratory occasion, we recommend you treating your beloved ones to this braised fish maw broth with crab roe and fungus (pictured above) designed by chef Mok Kit Keung for a decadent and guilt-free pleasure.

Full article link here: http://hk.dining.asiatatler.com/features/shark-fin-hong-kong

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魚翅文化的反思

魚翅文化的反思

2004年,我從英國移居香港。當時我十分幸運,能結識到一位本地女孩及她當的士司機的父親,並成為好朋友。更有幸得到她們倆父女熱情招待,帶我暢遊香港南部。當日的情景記憶猶新,那天一大清早,我們到香港仔魚市場參觀,然後在珍寶海鮮舫品嚐美味的點心。這位東道主透過他女兒細心的翻譯,眉飛色舞地向我講解每道佳餚的食材。到早上十一點左右,我便深深體會到香港人如何為他們的美食,尤其是海鮮引以為傲。

我們共渡了一個美好又難忘的上午。父女倆的盛情招待令我萬分感動,也十分欣賞她父親對本土文化的熱忱。更令我受竉若驚的是,在我們那次遠行後不久,我被邀到上環一間酒家出席他的六十大壽宴會。

第一件讓我費神的事情是買甚麼賀禮。有人建議我按香港的風俗做禮金,但對我家鄉傳統而言,禮金一般被視作是沒有誠意的禮物。為報答他們對我厚待之情,我決定細心為他挑選一份禮物。他既然對美食如此講究,我便自製一個載滿我家鄉美食的禮物籃,包括有精緻的海鮮產品,如小元貝乾、煙三文魚等。他收下賀禮時雀躍不已,後來他女兒告訴我,當他逐一品嚐每種美食時,更是不亦樂乎!

接著的難題,是我不知應如何拒絕晚宴餐牌上某些菜式。由於那是我第一次出席中式宴會,所以事先向同事請教。他是一位活躍的潛水愛好者,經常與海洋生物為伴。他告訴我宴會上有機會食用海蜇(即水母),我大為困惑,更遑論說是吃海蔘!當他提及到魚翅時,我簡直為之震驚!我曾與這種令人肅然起敬的海洋皇者結伴「同游」數個小時,簡直不能想像會把牠吃進肚裡去。那同事接著跟我說,鯊魚在被割下魚鰭後,身軀隨即被扔在海中慢慢死去;不少外國人拒絕進食魚翅是不忍這殘忍的景況。這做法殘忍非常,不用多說。令我最感到困惑的是:跟據中國人的飲食文化,應會將動物身體所有的部位物盡其用,甚至連當日在珍寶海鮮舫品嚐過的雞腳也是一道佳餚;如今卻白白地將鯊魚龐大的身軀棄掉?實在令人百思不得其解。於是那同事向我解釋,正因為如此龐大的鯊魚就只有這麼一點點魚鰭,更顯魚翅彌足珍貴之處;以魚翅招待來賓以示主人家的敬意,若婉拒這番好意會被視為不敬。縱然如此,為著維護海洋生態平衡,為著數目正在急速下降的鯊魚,我還是決意找個方法婉拒這碗魚翅。

為免公開地婉拒帶來的不敬,在開席前我私下問主人家的女兒,可否安排侍應生不為我上魚翅這道菜。她竟然應允!在我還為這事情順利解決而高興之際,卻發現一碗魚翅端在我面前,當時我實在感到十分沮喪。此時,主人家女兒連忙對我說:「不用擔心,雖然魚翅是最美味的一部分,但我已囑咐廚師把湯中的魚翅都篩出來了!」在席上有另一位賓客見狀,問我為甚麼要把湯中的魚翅都篩走,我便回答他是為了環保。他卻說:「雖然你沒有把魚翅吃進肚裡去,但你卻不能讓鯊魚起死回生啊!既然如此,為何還要浪費美食呢?」我回應說:「每多一個人在公開場合中拒絕吃翅,捕鯊的人便為少一分動機。雖然我一己之力有限,但這種力量凝聚起來可不能少覷啊!」當場所有人都在笑,緊張氣氛得以緩和,而我卻暗地裡慶幸主人家不是同桌而坐。

數年後,一個在香港進行的研究估計,每年在香港這個全球魚翅貿易中轉站進行的魚翅買賣,至少令3800萬條鯊魚被殺。科學家也證實海洋中鯊魚數目不斷下降的原因與非持續性的魚翅需求有莫大關係。近年,全球反進食魚翅的運動正在蘊釀,有些地方更實施全面禁止捕殺鯊魚。就算是中國政府部門亦宣布在官方活動上停止食用魚翅。從事魚翅貿易的商人或會「斯人獨憔悴」,但護鯊行動卻無分文化界限,為地球上每一個人悍衛海洋的生態健康。

RachelVickerstaff_HeadShotRachel Vickerstaff現為香港永久居民。她在2008年看過一齣關於鯊魚的紀錄片-Sharkwater後有所啟發,於是決意為防範鯊魚危機出一分力,並成為香港護鯊會的創辦人之一。

本文刊登於29-December-2012, 明報週刊No. 2303

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