Various shots of shark fin soup served at a restaurant. Hong Kong's busy Sai Yun Pun district serves as the center of global trade in shark fins, which are considered a delicacy in many Asian diets. To harvest shark fins, fisheries ply the world's ocean, some utilise the whole of the shark while other sharks are caught solely for their fins. Once caught, the sharks are finned by fishermen and returned to the ocean, where they bleed to death. Fins are later salted and dried for sale to consumers. Estimates suggest that Hong Kong handles 50 to 85 percent of the world's shark fin imports.