70% of shark fins exceed mercury limits, with nutrition coming mainly from ingredients
The nutritional value of shark fins is primarily derived from their ingredients. Professor Ma Zhiying stated that from a nutritional perspective, the main component of shark fins is incomplete protein, which has a low absorption rate and nutritional value far inferior to foods like eggs, milk, and legumes. In essence, the nutritional content of a bowl of shark fin soup comes predominantly from its accompanying ingredients.
70% of shark fins exceed mercury limits. From a food safety standpoint, shark fins are even more concerning. Sharks are at the top of the marine food chain and have long lifespans, causing them to accumulate increasing amounts of heavy metals in their bodies. The environmental organization Wild Aid released a report stating that toxicity tests conducted on shark fins sold in Bangkok in May 2001 found that 70% of the samples were contaminated with mercury, at levels 42 times the acceptable limit for humans. Long-term consumption of shark fins can damage the central nervous system and may impair the reproductive system, leading to male infertility. Pregnant women who consume significant amounts of these toxins may risk fetal abnormalities.
Maximum consumption: 190 grams. It is advisable to moderate the intake of seafood, as almost all fish and shellfish contain mercury, particularly the harmful methylmercury. Carnivorous fish from deep-sea environments have a strong ability to accumulate mercury, so careful selection is necessary when choosing seafood. When traveling, if the safety of local seafood cannot be guaranteed, limit consumption to a maximum of 190 grams of locally caught seafood per week, and avoid consuming any other seafood during the same week.