The document discusses the detrimental effects of shark finning, which leads to the extinction of shark populations crucial for oceanic balance. Sharks are often killed for their fins, primarily to make shark fin soup, with an estimated 73 million sharks killed annually. It highlights the importance of stopping this practice and encourages individuals to advocate against serving shark fin soup and offer alternatives at events.

1. A threat to our future – one bowl at a timeSHARK FIN SOUP©2010 Shark Rescue*Copyright photo courtesy of Alex Hofford

2. Shark Fin Soup – A threat to our futureThis presentation introduces sharks, how they are being hunted to extinction, what can be done to protect them, and where to go for more information.

3. About sharks* Copyright photo courtesy of AlexHofford

4. About sharks – Fascinating facts Sharks have been around for more than 400 million years.

5. One way to identify a shark from other fish is from its gill slits.

6. Shark skeletons are made of cartilage, not bones.

7. Sharks have 7 senses, including the electrosense. They can feel the faint current coming from a working muscle, like your heart.

8. Sharks reproduce by giving birth to live pups or by laying eggs. * Copyright photo courtesy of AlexHofford

9. About sharks – Fascinating factsSharks are crucial for bringing balance to the oceans.

10. They grow slowly and mature late, some taking from 12-18yrs before being able to reproduce.

11. When sharks reproduce, many only have 2-12 young per brood.

12. Every year, sharks cause fewer deaths than lightening, dogs, deer or falling coconuts.

13. Sharks are being killed much faster than they can reproduce.* Copyright photo courtesy of AlexHofford

14. About Finning* Copyright photo courtesy of AlexHofford

15. About shark fin – The awful facts Shark finning is the removal of a shark's fins, often while the fish is still alive. Fishermen often keep the fins and throw away the rest.

16. The fins are collected from around the world as the main ingredient for shark fin soup.