REAL SHARK FIN Soup From Scratch! Clean and Cook (Blacktip Shark)

Catch and fillet the blacktip shark, removing the fins: two pectoral fins, the tail fin, and the dorsal fin.

Boil the shark fins in a pot of water to separate the cartilage and meat from the skin.

In a separate pot, prepare a chicken stock using ham hock and chicken thighs, adding water and boiling for a rich flavor.

Simmer the shark fins for about 1-2 hours until they become noodle-like and gelatinous.

Remove the fins from the water and rinse them with cold water to clean off any remaining cartilage and meat.

Strain the chicken stock to remove solids and keep the liquid for the soup.

Equipment Needed

Allergens