While I support not consuming sharks fin personally, I find the author's cultural comments to advocate for this a bit misleading and out of place - for e.g. the claim that "Shark fin doesn't seem to fit in with Chinese cuisine which values color, aroma and flavor." As far as I know, those aren't necessarily criteria for what Chinese food is all about. Chinese eat stuff that can look visually very unappealing to most mainstream North American diners, stuff that can smell like putrefied dead animal (many of us think that's how Western cheeses smell also). Strong flavours yes, but it's not always to everyone's liking. The one element the author fails to comprehend is texture - which is why sharksfin is so popular (apart from it being a luxury item). Chinese love the "gelatinous mouthfeel", which is why you can find wanton noodles with braised beef tendons, steamed chicken feet (China is the biggest importer of American chicken feet), soup with fish maw (the lips), and all sorts of wacky stuff the average diner wouldn't go near. I'm pointing this out because without exhibiting a bit more understanding of Chinese culinary cultures before commenting on it, I doubt you would be able convince the average Chinese (especially in mainland China, where most of the consumption would likely happen these days) to switch from shark's fin soup at weddings to say, regular seafood soup where the seafood is all sustainably caught.