Lawmaker revises shark fin soup law


Thursday's amendment would give restaurants a one-year grace period to sell their existing stockpiles of shark fins. The bill's sponsor is Assm. Paul Fong, D-Mountain View. He says the demand for shark fin soup promotes animal cruelty.

Fisherman capture live sharks, cut off their fins and then toss them back into the ocean.

Opponents of the bill say it unfairly targets Chinese culture and tradition.

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