 The IUCN has assessed the sicklefin lemon shark globally as Vulnerable ; it is harvested using anchored and floating gillnets , beach nets , and longlines . The meat is sold fresh or dried and salted for human consumption , the fins used for shark fin soup , and the liver oil is processed for vitamins . The sicklefin lemon shark is highly susceptible to local overfishing , due to its slow reproductive rate and limited movements . Off Southeast Asia , this shark has become scarce under the pressure of expanding , unmonitored , and unregulated fisheries , and has been assessed there as Endangered by the IUCN . Widespread habitat degradation , including pollution and blast fishing on coral reefs and deforestation in mangroves , poses an additional threat to the survival of this species in the region . Already , the sicklefin lemon shark has been extirpated in parts of India and Thailand , and has not been reported from Indonesian markets in recent years despite being historically abundant there . Off Australia , the sicklefin lemon shark is taken in only small numbers intentionally and as bycatch , and has been listed under Least Concern . 
