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Muktuk [1] (transliterated in various ways, see below) is a traditional food of Inuit and other circumpolar peoples, consisting of whale skin and blubber. A part of Inuit cuisine , it is most often made from the bowhead whale , although the beluga and the narwhal are also used.
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.
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 ...
"I thought I was done for, that I was dead," Simancas said in a video obtained by USA TODAY. "It was like three strange seconds down there, and now, looking back, I reflect on what mistakes led me ...
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:
Whale blubber, which tastes like arrowroot biscuits, has similar properties. [12] Whaling largely targeted the collection of blubber: whalers rendered it into oil in try pots, or later, in vats on factory ships. The oil could serve in the manufacture of soap, leather, and cosmetics. [13] Whale oil was used in candles as wax, and in oil lamps as ...
Mostly-plant products like his, he says, are the future, rather than absolutes. “It tastes like what you'd expect, and it's better for you and the planet.” This story was originally featured ...
The flavor is variously described as "rancid," "stale," and like "cardboard," and even compared to "damp dog hair." [ 1 ] Warmed-over flavor is caused by the oxidative decomposition of lipids (fatty substances) in the meat into chemicals (short-chain aldehydes or ketones ) which have an unpleasant taste or odor.