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In 1998–1999, Harvard researchers published their DNA identifications of samples of whale meat they obtained in the Japanese market, and found that mingled among the presumably legal (i.e. minke whale meat) was a sizeable proportion of dolphin and porpoise meats, and instances of endangered species such as fin whale and humpback whale.
A beached whale carcass should not be consumed. In 2002, fourteen Alaskans ate muktuk (whale blubber) from a beached whale, resulting in eight of them developing botulism, with two of the affected requiring mechanical ventilation. [28] This is a possibility for any meat taken from an unpreserved carcass.
Dolphin meat is dense and such a dark shade of red as to appear black. Fat is located in a layer of blubber between the meat and the skin. When dolphin meat is eaten in Japan, it is often cut into thin strips and eaten raw as sashimi, garnished with onion and either horseradish or grated garlic, much as with sashimi of whale or horse meat ...
Pilot whale meat (bottom), blubber (middle) and dried fish (left) with potatoes, Faroe Islands. For thousands of years, indigenous peoples of the Arctic have depended on whale meat and seal 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 ...
A new study in the journal Frontiers in Toxicology found that microplastics in the fish we consume are far more widespread than you may think.. In late December, researchers from Portland State ...
Have no fear meat-eaters, we've gathered the best and worst meats you can find so you'll be better prepared for dinner. Check out the slideshow above for the 10 best and worst meats to eat. More food:
Like toothed whales, they have a dense network of blood vessels (rete mirabile) which prevents heat-loss. Like in most mammals, heat is lost in their extremities, so, the arteries are surrounded by veins to reduce heat loss during transport and recover heat transferred from the arteries to the surrounding veins as it travels back into the core ...
The nation’s most popular protein has a few qualities that induce anxiety in the kitchen: slimy texture, occasional blood clots, and the ever-present risk of Salmonella. But as if home cooks ...