Whale meat

Whale meat, broadly speaking, may include all cetaceans (whales, dolphins, porpoises) and all parts of the animal: muscle (meat), organs (offal), skin (muktuk), and fat (blubber). There is relatively little demand for whale meat, compared to farmed livestock. Commercial whaling, which has faced opposition for decades, continues today in very few countries (mainly Iceland, Japan and Norway), despite whale meat being previously eaten across Western Europe and colonial America. However, in areas where dolphin drive hunting and aboriginal whaling exist, marine mammals are eaten locally as part of a subsistence economy: the Faroe Islands, the circumpolar Arctic peoples (Inuit in Canada and Greenland, related native Alaskans, the Chukchi people of Siberia), other indigenous peoples of the United States (including the Makah of the Pacific Northwest), Saint Vincent and the Grenadines (mainly on the island of Bequia), some of villages in Indonesia and in certain South Pacific islands. Like horse meat, for some cultures, whale meat is taboo, or a food of last resort, e.g. in times of war, whereas in others it is a delicacy and a culinary centrepiece. Indigenous groups contend that whale meat represents their cultural survival. Its consumption has been denounced by detractors on wildlife conservation, toxicity (especially mercury), and animal rights grounds. Whale meat can be prepared in various ways, including salt-curing, which suggests that consumption is not necessarily restricted to coastal communities.