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Whale back on the menu in Norway - 14th September 2020
Norway’s diners may be developing a taste for whale meat again, years after demand had plummeted.
Following the ban on commercial whaling 30 years ago, Iceland, Norway and Japan are the only countries that continue hunting these aquatic mammals, under the guise of scientific research. In recent years, much of Norway's haul has ended up in Japan, where the appetite for whale meat is slightly higher, but for the first time in years Norwegian businesses have reported a lift in domestic consumption of the meat.
Not widely served in Norway’s restaurants, it can be found on the menus specialising in local cuisine in the country’s north, where it is considered a delicacy. Hopen Fisk, a company based in the northern Lofoten region, has already seen its entire stock of whale meat exhausted. Their general manager, Ersnt Iseli, reported that sales had "exceeded all expectations" and speculates that coronavirus may have had a hand in increasing local appetites for the meat.
With Covid-related travel restrictions imposed beyond Norway, many have been staycationing in the country’s own go-to holiday destinations. This has not only created a growth in local tourism, but has also piqued an interest in local and traditional cuisine.
It's a sudden change in appetite, as a 2019 survey commissioned by Oceancare revealed that a mere 4% of polled Norwegians dined on whale meat with any regularity and a sizeable majority had not so much as tasted it.
Greater supply of whale meat may also be playing a part in its resurgent popularity. The Norwegian government eased the requirements on whaling vessels earlier this year, only demanding one person with whaling experience be on board. This move was criticised by conservationists who raised concerns for the well-being of the animals being killed. The government insists the changes have been made without compromising animal welfare or sustainability, but with minke whales designated a protected species, animal activists remain unconvinced.
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