According to Wiki, Shark fin soup dates back to Ming Dynasty, China and is considered by Chinese as one of the eight treasured foods from the sea. This delicacy was coveted by emperors because it was rare, delicious, and required elaborate preparation - i can relate to this cos i just had the chore of preparing a box of dried Shark Fins which costed $134,00 usd. Holding both culinary and symbolic significance, this dish is a staple of gourmet Chinese cuisine which symbolizes wealth, power, prestige and honor.
Our dearest friend, Belinda celebrated her birthday last weekend and to show respect and honor, i prepared this Shark Fin Soup With Crab Meat for her and her guests as an appreciation to our dear friendship.
Luckily this soup is not a staple food and only served on important occasions otherwise i will be going around with pruney fingers. I had to blanch the dried shark fins in hot water and this process was repeated 3 times. Then the blanched shark fins had to be soaked, of which the soaking water was changed several times a day for a whole week. After soaking the translucent gelatin needles have to be separated from all impurities - this was so laborious and where pruney fingers were possible, i spend more than 4 hours doing this process.