In culinary terms, can include dorsal, pectoral or tail fins from a few species of sharks which are considered a delicacy and are used in Asian, predominantly Chinese, cooking. The cartilage in the fin and the gelatin which it provides are the components of the fin utilized in cooking. Fins are sold dried, either whole or in shreds. Eaten mainly in shark’s fin soups, the gelatin imparts a characteristic texture. Also sometimes served after braising as a main dish or used in small quantities in fillings or stuffings.