To all you fellow ocean lovers, I know these screen shots will be an uncomfortable sight for you. They show the shark fin section of the menu for Island Tang restaurant in Hong Kong.

To me the thought of eating shark fin is about as appealing as eating a cheetah’s tail. Braised shark fin anyone?

• The End of the Line renews call to Sir David Tang to end sale of shark fin soup

There is not a chance in hell I would ever touch the stuff!

Why am I so passionate about sharks? This time last year I was living on a remote island around 14 hours boat ride off of mainland Fiji where I was helping on a marine conservation project.

I was lucky enough to dive at Shark Alley which has been described by Harper’s Bazaar magazine as ‘One of the worlds most enviable dive site’. I very much agree.

After doing our safely checks we dropped down into the sea and straight away as I was slowly lowering to deeper depths I could see 10 sharks. This became around 30 whitetip and blacktip reef sharks. I had only briefly dived with one shark before this, so I was a little nervous.

But once you get your head around the fact that you are surrounded by sharks you can take in the sheer glory of them.

I was fascinated by the ease with which they moved, how they interacted with each other, the way they swam so close to me not at all phased that I was hanging out on their turf, and the impression they gave me that I was really rather boring to them.

You know that you are in a different world and all you can feel is the utmost respect and greatly honoured to be in there presence.

This is how I like to think of sharks, living their lives the way nature intended. Not on a plate or mashed up in soup. So why not sign up to our campaign and let’s get the ball rolling. And fellow divers, I am counting on you to help save our underwater playground!

If you share my passions for sharks check out Shark Trust and Bite-Back who have been helping us to promote The End of the Line and have some great campaigns you can sign up to as well.