Boat with illegal pangolin cargo crashes into protected coral reef

Adam Khor

Could it get more depressing?

http://www.treehugger.com/endangered-species/chinese-boat-crashes-protected-coral-reef-with-thousands-illegally-killed-pangolins-on-board.html

dodderangler

Funnily enough I was watching a program other day about them and how they are becoming more rare everyday with live ones been sold at markets as ones that are killed are being skinned an the scales used in medicine and the usual crap
Think warriors used the scales on their shields to protect them and they were well respected
Peoples beliefs and Chinese medicine has destroyed animals and these will soon be on extinction list
Hope the fcukers responsible are dealt with

Cork boy 55

The combination of Asian medicine/beliefs and growing Asian wealth (principally Chinese) is an environmental disaster. The list if species being threatened beggars belief.

The sad thing is that a lot of it is complete unnecessary and irrational
etc shark fins , ivory, tiger penis etc etc etc

How to stop can it be stopped?
It is illegal to sell pangolins in Chinese restaurants




In November 2010, pangolins were added to the Zoological Society of London's list of genetically distinct and endangered mammals.

from 2007 same story more or less ship full of pangolins and others abandoned

Despite the ban on pangolins, many restaurants offer their meat. The Chaoxing restaurant in Shenzhen said yesterday that pangolin was available but was only suitable for large dining parties.

"The animal is very big - about 10kg," said a waitress contacted by telephone. "We serve it in hotpot. That is the tastiest way."

According to recent reports in the Chinese media, the price of 1kg of pangolin served in Guangdong or Yunnan is between 600 and 800 yuan per kilogram (between £43 and £50).

A Guangdong chef interviewed last year in the Beijing Science and Technology Daily described how to cook a pangolin.

"We keep them alive in cages until the customer makes an order. Then we hammer them unconscious, cut their throats and drain the blood. It is a slow death. We then boil them to remove the scales. We cut the meat into small pieces and use it to make a number of dishes, including braised meat and soup. Usually the customers take the blood home with them afterwards."

http://www.guardian.co.uk/environment/2007/may/26/china.conservation

Adam Khor

I find it very disturbing that the chef mentions "its a slow death" yet they keep doing it all the same.