SBU Study: Restaurants Served Soup Made From Protected Shark Species

Researchers find DNA from the scalloped hammerhead shark, which is an endangered species.

Researchers at Stony Brook University's Institute for Ocean Conservation Science have conducted a DNA study that found that U.S. restaurants in some cities have served shark fin soup made from endangered or threatened species, according to a report published in The Daily News.

"US consumers of shark fin soup cannot be certain of what's in their soup," Demian Chapman, one of the leaders of the DNA testing, said in a statement. "They could be eating a species that is in serious trouble."

Among the species found in the soup samples was the scalloped hammerhead shark, an endangered species; smooth hammerheads, school sharks and spiny dogfish, which are listed as threatened by extinction; and others that are listed as near-threatened.

The study tested soup samples taken in Albuquerque, Atlanta, Boston, Chicago, Denver, Fort Lauderdale, Houston, Los Angeles, New York, Orlando, San Francisco, Seattle, and Washington.

Click here to read more from The Daily News.


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