In Perth alone, over 100 restaurants in the city serve the cultural delicacy Shark Fin soup. Available on almost every Chinese restaurant menu, shark fin foods can command a price well into the hundreds for larger species. The practice of catching sharks, removing the fins, and throwing live sharks back into the ocean where they take days to die is the illegal and ethically fraught practice of shark finning.

Amanda Elizabeth, Marine Biologist and academic has been a pioneer in the crusade to end this illegal trade in Australia through her organization Fin Free Soup which raises awareness and affects change at a grassroots level. In Shark Soup Amanda Elizabeth goes behind the scenes in the shark fin trade, tracing the origins of where Australian restaurants source their fins from Hong Kong to Perth.