Rather than banning shark fins with a bylaw that will likely be struck down in court, officials should focus on finding sustainable and legal sources for the Chinese delicacy, says a city report. An 11-3 vote in council last fall prompted the creation of a task force, which is set to table its report Wednesday.

Among its six recommendations are tabling the bylaw (which council did in February); requesting the federal government establish a sustainable, legal and traceable product; and supporting a public awareness and education program. While it has been a hot-button issue in Calgary in recent months, shark fins aren't common in the city's Chinese restaurants, said Richard Poon with the Coalition for Transparent and Accountable Governance, formed by Calgary's Chinese merchants after the city targeted shark fins. He noted only four or five local eateries include shark fin soup on their menus, and it is only served during banquets, once or twice a month. Shark fins cost between $60 and $250 a pound, Poon said -- meaning about $40,000 worth of the product is served annually in the city, based on his estimate of less than 200 lbs. a year.