Whale Meat

Whale meat, broadly speaking, may include all cetaceans, meaning whales, dolphins and porpoises, and all parts of the animal: muscle, or meat, organs, or offal, skin, known as muktuk, and fat, or blubber. Commercial whaling for food continues today in very few countries, mainly Iceland, Japan and Norway, alongside indigenous subsistence practices in Greenland, the Faroe Islands and Native Alaskan communities. Its consumption has been denounced by critics on wildlife conservation, toxicity, particularly mercury, and animal rights grounds, while Indigenous groups contend that whale meat represents their cultural survival.