By Irena Theriot
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Additional resources for All About Whaling and Conservation Issues
Rorqual whaling Whale weathervane atop the Nantucket Historical Association Whaling Museum By the 1850s, the Euro-American whalemen made a serious attempt at catching such rorquals as the blue and fin whale. This era was inaugurated by one Thomas Welcome Roys. Roys, while cruising south of Iceland in the 441-ton Hannibal, was able to kill a sulfurbottom (blue whale) with a Brown’s bomb gun in 1855. He realized that if he had a better way to dispatch such large rorquals as the sulfurbottom that he could easily fill his ship’s hold with whale oil.
Catches declined, and the fleet shifted to the Sea of Okhotsk for the 1855-57 seasons, and once that area began to decline, they returned to the Bering Strait region. During the winter, some of these same vessels would make their way to the lagoons of Baja California. The peak began in 1855, commencing the period of lagoon whaling known as the "bonanza period," when whaleboats were crisscrossing through the lagoons, being pulled by engaged whales, passing by calves that had lost their mothers and other ships' crews hunting whales.
The traditional preservation is by salting or outdoor wind-drying. Today the meat and blubber is often kept in the freezer. The traditional way of storage is still being practiced however, particularly in the villages. Tourists in the Faroe Islands who would like to try pilot whale meat and other Faroese food specialties can do so at different cultural events, which are mostly organized in the summer period. Tourists that consider consuming pilot whale or cetacean meat on a visit to the Faroe Islands should note the latest warnings from the Faroese Chief Medical Officers mentioned below.
All About Whaling and Conservation Issues by Irena Theriot