By Irena Theriot
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Extra resources for All About Whaling and Conservation Issues
The nets made escape more difficult and, in its struggle to escape, the whale got tired sooner. Right whales, humpback whales, fin, minke and gray whales were primarily hunted. Blue whales, sei, Bryde's and sperm whales were however also taken when possible. Once ashore, the whale was quickly flensed and divided into its separate parts for various warehouses and further processing. Although the primary use for whales was meat, the entire whale was utilized in a variety of products including lamp oil, soaps, fertilizer, folding fans (baleen), and more.
An annual catch of 956 pilot whales (1990–1999) is roughly equivalent to 500 tonnes of meat and blubber, some 30% of all meat produced locally in the Faroe Islands. Food preparation Tvøst og spik. Black meat of the pilot whale and blubber (middle), together with dried fish (left) and potatoes. Whale meat and blubber is a Faroese specialty. Well into the last century meat and blubber from the pilot whale meant food for a long time. Everybody got a share, as is the custom to this day. The meat and blubber can be stored and prepared in a variety of ways such as Tvøst og spik.
The earliest records of hand thrown harpoons date only back to the 12th century. Inshore whaling in Taiji, Japan Organized whaling Organized open-boat shore whaling began in the 1570s; and continued into the early 20th century. Techniques were dramatically developed in the 17th century in Taiji, Wakayama. Wada Chubei Yorimoto established a fishery by organizing the group hunting system in 1606. Whalers would spot whales from stations along the shore and launch boats to catch them with harpoons and lances.
All About Whaling and Conservation Issues by Irena Theriot