The
Whalemeat Association of Great Britain is an organisation dedicated to combatting the
plethora of untruths and misinformation surrounding the harvesting of whales for human
consumption. Whereas most people have no objection to the wholesale slaughter of sheep,
cows and other mammals, and happily conspire to empty the sea of cod and herring, there
seems to be a general consensus that the killing of whales is intrinsically wrong.
The origins of this fallacy are two-fold. On the one hand, the word "whale" is generally taken to mean those beautiful black and white killer whales at Sea-World (eg "Free Willy") or the ugly but vastly more impressive Blue Whales, both of which are purportedly threatened with extinction. Of course these are not the whales we are referring to at all, the ones currently being culled by the Norwegians are an entirely different species, ugly little whales which are about as threatened as garden ants, so arguments about extinction cut no ice with us.
On
the other hand, even if these whales were threatened with extinction - so what?
Species have come and gone since the beginning of time, both with and without human help.
Ever seen a Brontosaurus in the flesh? No. Nature's way is the survival of the fittest -
and right now, the fittest is us. Getting rid of the whales would simply leave more
fish for us - but this is not really an issue, there are plenty of small ugly whales that
no sensible person cares about, just waiting to be served up with chips and ketchup.
If you wish to support us in our struggle to get this great delicacy of the sea back on our dinner tables, please send us an e-mail! And do try one of our delicious recipes.
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| The Waters Family
Recipes | The Greenland
Whalefishers | Top of Page
For 4 servings
600 g whalemeat cut into strips
1 red pepper in strips
3 stalks of celery in small pieces
10 sliced mushrooms
1 small tin of sliced bamboo shoots
1 sliced onion
3-4 tablespoons of soya oil
1 teaspoon of grated ginger
1/2 dl soya sauce
1/2 teaspoon cornstarch flour
1 dl vegetable stock
salt and pepper
Warm the oil in a wok or deep frying pan.
Add the meat and fry quickly until brown.
Sprinkle some salt and pepper on the meat.
Remove the meat from the pan and keep it warm.
Fry the vegetables quickly until soft.
Stir ginger, soya sauce, vegetable stock and flour together.
Pour the mixture into the pan and let it boil.
Add salt and pepper to taste.
Add the fried meat and serve with jasmine rice.
For 4 servings:
800 g whale in 1 cm thick slices
1 red onion
½ squash
1 yellow pepper
2 tomatoes
melted butter for basting
Cut the meat into slices about 1-2 cm thick.
Baste with melted butter and grill the meat 2-3 minutes on each side.
Use your fingers to test if the meat is cooked. Raw meat is squashy, medium done is a
little firmer, and well-done is firm.
Remove the whale steaks from the grill while still a little squashy, it will continue to
cook itself and is juicy and tender while still a little red in the middle. Whalemeat can
quickly get dry if it cooks too long, so good heat and short cooking time are important.
Disclaimer | Old Joke
| The Waters Family
Recipes | The Greenland
Whalefishers | Top of Page