WBEZ takes a look at the slew of restaurants that are serving shortfin mako shark meat, a species at risk of extinction, during Discovery Channel's "Shark Week" this week, such as GT Fisk & Oyster (pictured). "It would be nice if people didn't start to desire shark meat as well [as their fins]," Peter Knights, founder of marine protection group WildAid, says in the story, "but I guess if you're going to kill a shark, it's better to use 85 percent of it rather than one to five percent." [WBEZ]
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