Stony Brook University researchers have been claiming that most of the US restaurants are making use of some species of sharks while preparing shark fin soup, as per a recent report.

The revelations are being seen after a study carried out by the team. Samples of the soup were taken for the review from all over America and the same led the researchers to conclude that most of the sharks under environmental protection were being used as an ingredient.

Also, it is being said that all these eight species were either those classified as threatened or at risk of the same. Even the Scalloped Hammerhead shark, which is already enlisted amongst endangered ones, was being used.

The study at Institute for Ocean Conservation Science included testing DNA of these species, as per the findings. A technology from Pritzker Laboratory at Chicago’s Field Museum was used that allowed to modify old methods as well as look at which samples worsened while the fin treatment went on.

“This is further proof that shark fin soup here in the United States -- not just in Asia -- is contributing to the global decline of sharks”, avowed Liz Karan, global shark conservation’s manager from the Pew Environment Group.