13 Facts About Whale meat

Commercial whaling, which has faced opposition for decades, continues today in very few countries, despite whale meat being eaten across Western Europe and colonial America previously.

Whale meat can be prepared in various ways, including salt-curing, which means that consumption is not necessarily restricted to coastal communities.

However, by the beginning of large-scale commercial whaling, whale meat was not consumed by the general American public, as it was not seen as fit for consumption by so-called civilized peoples.

In Japan, the research whale meat was sold at officially published prices, but since 2011 an auction bid system has been adopted and actual realized prices have not been posted.

In Norway, whale meat was a cheap and common food until the 1980s.

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The tail Whale meat is not the same as the fluke, and they go by different names.

Prized tail Whale meat, called or are two strips of muscle that run from the dorsal to the base of the fluke.

The tail Whale meat is regarded as marbled, and is eaten as sashimi or tataki.

Fluke Whale meat can sell for over $200 per kilogram, over three times the price of belly Whale meat.

The Whale meat is harvested from legal, non-commercial hunts that occur twice a year in the spring and autumn.

The Whale meat can be hung out to dry and then served in thin slivers.

Traditionally, whale meat was preserved by hanging salted pieces outdoors under a roof to be dried in the wind.

Tests have revealed that in whale meat sold in Japan, high levels of mercury and other toxins are present.