A Detailed Explanation of Shark Fin Processing Techniques and Methods

Shark fin is made by processing the dorsal fin, pectoral fin, and the front part of the lower lobe of the caudal fin of sharks. It is rich in nutritional value and has effects such as nourishing the blood, nourishing qi, tonifying the kidney, tonifying the lung, and tonifying the stomach. In order to further standardize shark fin processing techniques, the following introduces the technology for processing fresh shark fins into clear fins.

I. Process flow

Quick-frozen shark fins -> thawing -> drying -> removal of basal meat -> scalding the sand -> scraping the sand -> washing -> bleaching -> rinsing -> deboning -> sun-drying or oven-drying -> grading -> packaging -> finished clear fins.

II. Operating methods

1. Drying: place under the sun to sun-dry or dry in a drying room. The temperature in the drying room should preferably be controlled at about 40°C.

2. Removal of basal meat: use a knife or electric saw to remove the basal muscle of the shark fin completely.

3. Scalding the sand: use clear water at 1.2 times the weight of the dried shark fin, heat it to about 60°C, immerse the shark fin in the water, and stir from bottom to top so that the raw material is heated evenly. Maintain the water temperature at about 50°C and soak for about 20 minutes. Try scraping the fin a few times with a fingernail or a small knife. If the sand grains scrape off easily, pour in cold water, adjust the water temperature to about 40°C, remove the blood stains, mucus, and impurities on the fin, then scoop it out and drain.

4. Scraping the sand: use a sand-scraping knife to scrape off the sand from the base of the fin toward the tip.

5. Washing: use clear water to wash off the sand grains adhering to the surface of the fin, then scoop it out and drain.

6. Bleaching: immerse the washed fin in a hydrogen peroxide solution (1 part 40% hydrogen peroxide solution plus 15 parts clear water) and soak for about 20 minutes.

7. Rinsing: rinse the fin with running clear water for about 60 minutes to wash away the putrid meat, residual hydrogen peroxide, and salt in the fin.

8. Deboning: use a boning knife to remove the central cartilage of the fin. For the pectoral fin, tear it apart by hand into two halves; for the dorsal fin, split it into two pieces connected at the fin tip.

9. Sun-drying or oven-drying: place under the sun to sun-dry or dry in a drying room, and control the moisture content of the finished fin at below 12%.

10. Grading: grade according to the variety, part, size, and quality of the shark fin.

11. Packaging: place shark fins of the same grade into plastic bags, press them firmly, tie the bag openings tightly, and package them externally in cardboard boxes.