Appendix: Selachian Cookery 373 



(it looks like anemic spaghetti), here is a simplified Shark Fin Soup 

 recipe provided the authors by Y. K. Kealoha of the Ke-Aloha Hawaii 

 House in Miami: 



Simplified Shark Fin Soup 



6 ounces dried shark fin 2^ pound chicken (fryer) 



% pound lean pork 2 tablespoons cornstarch 



Pork bones 



Rinse the shark fin and soak for 4 hours in 8 cups of warm water. 

 Pour ofi^ the water, rinse again and drain. Place in a pot, add 6 cups of 

 warm water, bring to a boil, and simmer for 1 hour. Pour oflF the water 

 and repeat the process. Drain. Bring the pork, pork bones, and 8 cups 

 of water to a boil and simmer for 15 minutes. Add the chicken and 

 simmer for 30 minutes. Remove the chicken, pork, and pork bones. 

 Remove the breast meat of chicken and shred. Add the shark fin to the 

 stock and simmer for 1 hour. Add the shredded breast meat (and, if 

 desired, some finely shredded Virginia ham), salt, and a mixture of 2 

 tablespoons cornstarch and 2 tablespoons water. Simmer for 5 minutes. 

 Serves 6. 



Here is another recipe from the Home Economics Department of 

 the Honolulu Gas Company. It adds a Pacific flavor to the soup: 



Shark Fin Soup (Hawaii Style) 



% pound shark fin 16 cups water 



^ chicken 2 egg whites 



^ pound lean pork ^ teaspoon gourmet powder 



4 dried scallops Salt to taste 



y^ cup lean ham (diced) 



Soak and clean the shark fin as usual. Parboil and rinse in cold water. 

 Repeat 3 times. Drain. Boil the chicken, pork and dried scallops in water 

 over a low flame for 1 hour. Take out the chicken and the pork. Discard 

 the scallops. Add the shark fin and boil for 1 hour. Shred the chicken meat 

 and the pork and add with the ham to the shark fin. Beat egg whites 

 and stir into the soup. Add salt and gourmet powder. (A small amount 

 of cornstarch and minced green onion may be added.) Serve very hot. 



Shark Fin Soup Supreme 



Madame Grace Chu is a product of Old China. She left China when 

 the Communist regime took power, and lives today in New York City, 

 where she teaches advanced classes in Chinese cookery. In her advanced 

 classes, however, she only speaks of The Shark Fin Dish. It is, to her, 



