Shark’s Fins Naturally Attached to Bodies, Sustainablity of Shark Resources
In order to
conserve and sustainably utilize shark resources, on 19 January 2012, the
Council of Agriculture proclaimed the Directions on the Disposal of the Fins of the
Shark Catches of Fishing Vessels (known as regulation
on “Shark’s Fins Naturally Attached to Bodies”). The measure was to be
implemented progressively from coastal fisheries and extending to distant water
fisheries, from large-scale vessels to small-scale fisheries.
The prevailing measures
taken by international fisheries management bodies on the conservation and
management of shark resources include prohibition on catching of shark species
with low abundance, and the application of the ratio of fins to shark carcass
of not over 5% at time of landing of shark catches. Nevertheless, under the
measure of 5% fin ratio, the practice of shark finning still exists and the use
of shark resources is not sustainable. To ensure sustainable utilization of
shark resources, the government considered the need to promote the measure of
“shark’s fins naturally attached to bodies”. Under this regulation, fishing
vessels are classified into 3 categories, namely, fishing vessels using ice to
preserve shark catches; fishing vessels over 100 GRT using refrigeration to
preserve shark catches; and fishing vessels under 100 GRT using refrigeration
to preserve shark catches. The measure was to be implemented in accordance with
the fishing conditions of these categories of vessels, with buffer time for
stronger advocacy. Administrative penalty was not to be imposed until 1 April
2012. At the outset, fine was imposed on violators, and following up with more
stringent sanctions, such as suspension of fishing license.
Sharks are important fisheries resources. In Taiwan, shark’s
meat is prepared into various delicacies
such as smoked shark’s meat, fish balls and fillets, forming part of Taiwan’s
traditional dietary culture. The government’s decision to implement the measure
of “Shark’s fins naturally attached to bodies” earlier than the measure taken
by international fisheries management organizations was also to ensure the
heritage of Taiwan’s traditional dietary culture, apart from its strenuous efforts
to conserve and manage shark resources as a member of the international
community.