meat with
sweet potatoes (Iceland, 2017) In places such as
Norway,
Iceland, and
Alaska, whale meat may be served without seasoning. However, it can also be cured or marinated, or made into jerky.
Norway In
Norway, whale meat was a cheap and common food until the 1980s. It could be used in many ways but was often cooked in a pot with lid in a little water so that broth was created and then served with potatoes and vegetables, often with
flatbrød at the side.
Greenland The
consumption of whale meat by
Greenlandic Inuit is part of
their culture. However, in 2010, tourists also have begun to consume the meat. A
Whale and Dolphin Conservation (WDC) investigation has documented the practice of commercial wholesalers commissioning subsistence whalers to supply the demand by supermarkets. Whale products in Greenland are sold in 4-star hotels.
Iceland In a controversial and widely criticized move, Iceland has announced the renewal of a one-year permit allowing the
resumption of commercial whaling activities. This decision has been met with significant disappointment and concern by environmental advocates and conservation groups worldwide.
Japan Department Store in
Osaka (2010) ,
Hokkaido (2010) is
flensed in
Buckland, Alaska in 2007, valued for its
muktuk which is an important source of vitamin C in the diet of some
Inuit. Whales have been hunted for meat in Japan since before 800 AD. After
World War II, due to damage to Japan's infrastructure, whale meat became an important source of
proteins. In modern-day Japan, two cuts of whale meat are usually created: the belly meat and the tail meat. In the early 19th century, 70 different cuts were known. It can only be derived from larger baleen whales, and the
fin whale's meat has been considered superior. Some other dishes include cubed and grilled blubber, cartilage salads, and whale skin stew. The Japanese market has declined in recent years, with prices falling to $26 per kilogram in 2004, down $6 per kilogram from 1999. Fluke meat can sell for over $200 per kilogram, over three times the price of belly meat. and that more meat is caught than can be consumed by humans, with up to 20% of 2004's catch going unsold.
Native Alaskan communities For thousands of years,
Alaska Natives in the
Arctic have depended on whale meat. The meat is harvested from legal, non-commercial hunts that occur twice a year in the spring and autumn. The meat is stored and eaten throughout the winter.
Tikiġaġmiut,
Iñupiat living on the coast of Alaska, divided their catch into 10 sections. The fatty tail, considered to be the best part, went to the captain of the conquering vessel, while the less-desired sections were given to his crew and others that assisted with the kill. The skin and blubber, known as
muktuk, taken from the
bowhead,
beluga, or
narwhal is also valued, and is eaten raw or cooked.
Mikigaq is the fermented whale meat. The hunts, called "grindadráp" in
Faroese, are organized on a community level. Both the meat and blubber are stored and prepared in various ways, including
Tvøst og spik. When fresh, the meat is often boiled. A part of
Faroese cuisine, it can also be served as steak (grindabúffur). This dish comprises meat and blubber, which is salted and then boiled for an hour, served with potatoes. The meat can also be hung out to dry and then served in thin slivers. At parties some choose to serve "kalt borð" (cold table), which means a variety of cold food, which can include dried whale meat, dried blubber or blubber which is preserved in water with much salt in it, dried fish, dried sheep meat, etc. Traditionally, whale meat was preserved by hanging salted pieces (called "likkjur") outdoors under a roof to be dried in the wind. This method is still used today, particularly in villages. Today, both meat and blubber can also be stored in freezers. In 2008,
Faroe Islands Chief Medical Officer Høgni Debes Joensen and Pál Weihe of the Department of Public and Occupational Health recommended that pilot whales no longer be considered fit for human consumption due to the presence of
DDT derivatives,
PCBs and mercury in the meat. As of 1 June 2011, the Faroese Food and Veterinary Authority has advised Faroe Islanders not to eat the kidney or liver of pilot whales, not to consume more than one serving per month, and, for women and girls, to refrain from eating blubber if they plan to have children and to refrain from whale meat entirely if they are breastfeeding, pregnant or planning to conceive in the following three months.
United Kingdom During
World War II the British
Minister of Food introduced
food rationing but allowed whale meat to be distributed 'off ration', i.e. without restriction. It was not popular because the smell whilst cooking was deemed 'unpleasant', and the taste was considered 'bland' even when spiced. During the
post-World War II period, corned whale meat was available as an
unrationed alternative to other meats. Sold under the name "whacon", the meat was described as "corned whale meat with its fishy flavour removed", and was almost identical to
corned beef, except "brownish instead of red". The
Food Ministry emphasised its high nutritional value. ==Toxicity==