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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. [22] People still call the belly and tail cuts by their special whale meat names; also, different parts of the body such as the tongue retain their jargon names (see below).
In modern-day Japan, two cuts of whale meat are usually distinguished: the belly meat and the tail or fluke meat. Fluke meat can sell for $200 per kilogram, over three times the price of belly meat. [8] Fin whales are particularly desired because they are thought to yield the best quality fluke meat. [10]
As whales grow, mercury accumulates in the liver, kidney, muscle, and blubber, and cadmium settles in the blubber, [18] the same process that makes mercury in fish a health issue for humans. Whale meat also bioaccumulates carcinogens such as PCBs , chemical compounds that damage human nervous , immune and reproductive systems , [ 19 ] [ 20 ...
The fresh meat sold for up to 15,000 yen ($140) per kilogram (2.2 pounds), several times higher than the prices paid for Antarctic minkes, at a wholesale market in Sendai, one of several cities on ...
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The pygmy right whale shares several characteristics with the right whales, with the exception of having a dorsal fin. Also, pygmy right whales' heads are no more than one quarter the size of their bodies, whereas the right whales' heads are about one-third the size of their bodies. [11] The pygmy right whale is the only extant member of its ...
Bowhead whales are still hunted in northeastern Canada: two to four per year. [9] Harvested meat is sold through shops and supermarkets in northern communities where whale meat is a component of the traditional diet. [16] Hunters in Hudson's Bay rarely eat beluga meat. They give a little to dogs, and leave the rest for wild animals. [17]