A series of restaurants in Hong Kong cook eel from an endangered species

According to a study by the University of Hong Kong (HKU), nearly 90% of eel products sold at 80 sushi restaurants that participated in the survey belonged to critically endangered or endangered species.
Hong Kong is a city famous for its diverse cuisine. The sushi restaurants here have become a popular destination for many residents. However, diners may not realize they are consuming an endangered species in their meals, according to the report. South China Morning Post.

Overexploitation The researchers analyzed DNA to test eel products, including grilled eel and sushi, sold in restaurants. The results recorded that nearly 50% of the samples were identified as European eels (Anguilla anguilla) on the endangered animal list. This species is threatened by overexploitation due to increased consumer demand from Asia, especially China and Japan. These two countries consider eel a delicacy and aphrodisiac. Critically endangered and endangered eels are being sold in sushi restaurants in Hong Kong. Photo: South China Morning Post. European eels are listed in Appendix II of the Convention on International Trade in Endangered Species (Cites). The Ordinance for the Protection of Endangered Species of Fauna and Flora requires an export permit and inspection of the species upon arrival in Hong Kong. Of the 80 samples, 36 were confirmed as critically endangered European eels, 29 were American eels, and 5 were Japanese eels. Critically endangered European eel is sold in 45% of the 80 sushi restaurants surveyed in Hong Kong. Photo: South China Morning Post. Gap The World Wide Fund for Nature (WWF) said the results showed the animals were illegally existing in Hong Kong’s eel supply chain. The organization calls for urgent action to stop the illegal wildlife trade. To this day, Hong Kong remains one of the biggest hubs for the illegal wildlife industry, with a record number of wildlife seizures. In February, HKU published a study showing that thousands of species are legally trafficked through Hong Kong with inadequate traceability. At the heart of the problem lies a vague code system that customs officials around the world use to classify species. “The codes used for the eel trade are too general and only list products that are goods of the Anguilla species. However, those codes do not distinguish between different Anguilla species and their life stages,” said Jovy Chan, wildlife conservation manager at WWF. “Complete, specific and accurate commercial data are important to facilitate the implementation of conservation policies for eel species. In addition to European eels managed by Cites, some parts of Asia, for example the Philippines, Indonesia and Taiwan, have bans on the trade in European eels. Customs codes have a key role to play on issues of legality, traceability and sustainability of eels,” added Ms Jovy. David Baker, staff member of HKU’s Conservation Forensic laboratory and who led the eel study, said the results reflect the vulnerability of the retail market. “Our hope is to partner with WWF. This enhances surveillance at distribution points to prevent illegal seafood products from entering the market,” Mr. Baker said. A fisherman releases a Japanese eel in the Enshu Sea off Hamamatsu, Shizuoka Prefecture. Photo: South China Morning Post. In 2020, HKU published a study showing that nearly half of eel products retailed in supermarkets and convenience stores in Hong Kong are endangered European eels. Based on DNA testing, the study found that nearly half (45%) of retail eel products originate from critically endangered European eel species. Products are only labeled as “eels”. “Consumers have the right to know where their food comes from and whether it is sourced in ethical and sustainable ways. This problem is not limited to eels,” Mr. Baker said.