Home » Food & Cooking » Recipes » Main Dish and Entree Recipes

The Healthy Whale Meat

Ranked #12,781 in Food & Cooking, #217,542 overall

Around the world, many coastal communities rely on the cultural, nutritional and economic sustenance whaling provides. In most cases, their whaling traditions and techniques have developed over centuries. In all cases, their concern for the health of their communities is vitally linked to their concern for the health of the whale populations.

Whaling communities are widespread, in many regions: the Arctic, the Caribbean, Europe, North America, Southeast Asia, and the South Pacific. In countries such as Canada, the Commonwealth of Dominica, the Faroe Islands, Greenland, Indonesia, Japan, Norway, Russia, St. Lucia, St. Vincent and the Grenadines and the United States, communities and cultures are sustained by the small-scale, sustainable harvest of cetaceans.

In this lens you will find some tasty whalemeat recepies. Try it! It`s so tasty, and healthy!

Contents at a Glance

Joint of Whale Meat Steeped in Red Wine...
Whale Steak
Whale Steak with Green Peas
Whale Pie
R.E.M. Whale Song
Sea Shepherd `s

Norwegian Whale Meat Recipe

6-8 portions:

1 1/4 kilos of whale meat
3 dl red wine
1 dl vegetable oil
3 ground cloves
1/2 teaspoonful of coarsly ground pepper
2 teaspoonfuls of salt

The Marinade
3/4 litres of juices from the meat Thickening (milk and flour) 4 dessert spoonfuls of sour cream (20% rømme) Sugar colouring Salt

It may be a good idea to bind the joint to help it keep in good shape. Place it in a small oven dish and pour the marinade over. Leave the joint there until the next day, turning it at regular intervals. Remove the joint from the dish, dry it well and rub it with salt. Cook the joint until it turns a pleasant brown colour all over, turn down the heat and add water to reach 2-3 cm up the side of the joint, approx. 3/4 litre. Let the joint simmer for about 20 minutes, turn it over and leave it for another 20 minutes. Measure enough of the juices to make enough marinade, about 3/4 litre. Add the thickening to the marinade, and then the sour cream to taste. Serve with boiled beans or other vegetables, and potatoes - boiled or fried in the pan.

Whale Steak

Norwegian Whale Steak Recipe

Whale Steak

4 portions
4 slices of whalemeat a 150 - 180 g
Salt and pepper, preferably freshly ground
4 onion rings
2 dessert spoonfulls of finely diced green or red peppers
1 dessert spoonful of finely diced parsley
1 dessert spoonful of finely diced gherkins

Carve the meat into slices of about 1.5 to 2 cm thick, beat them with your hands and press them into shape. Preheat the frying pan and melt some butter in it. Brown the butter before adding the meat. Fry the steaks on both sides. Whale meat should be fried for about 4-5 minutes on each side. The steaks taste best when they are medium rare, but they should be warmed right through and not eaten raw. Serve the steaks on a plate, place an onion ring on each of them and fill it with peppers, parsley and gherkins. Potato scollops taste good together with the steaks. Serve with a bowl of good, crisp lettuce and salad.

Whale Steak with Green Peas

Norwegian Whale Steak Recipe

One 2lb. Joint of whale meat
4Tl red wine
2Tl water
15 juniper berries
2 dessertspoons of black currant cordial
Cream
Cornflour

Brown the joint on all sides in a stewpan, add red wine, water and mashed juniper berries.

Place a weight on the lid. Simmer under lid for about 30 minutes. Remove the meat and wrap it in aluminum foil while finishing making the gravy.

Gravy: add the black currant cordial to the juices in the pan. Add cream to taste and thicken with cornflour. Cut the meat into thin slices and serve with potatoes, green peas sprouts and mountain cranberries.

This recipe is also, delicious with a lot of fresh ginger. I let a basilica and tomato salad accompany the meat.

Whale Pie

Slow cooking

20 oz Whale meat
One bay leaf
1 Stalk celery
6 Peppercorns
1 tb Salt
1/2 c Butter
1/2 c Flour
1 c Light cream
1/8 ts Pepper
1/4 ts Salt
One 1 pound can pearl onions
1 4 ounce can sliced mushrooms
1 pk Frozen peas
2 cn Pimentos, sliced 1
Box pastry mix

Cut the whale meat up, and place in a large kettle and cover with water (or use slow cooker). Add bay leaf, celery, peppercorns and 1 tablespoon salt. Bring to boil, cover and cook over low heat for 2 hours or until the meat is tender.

Melt the butter in a saucepan, add flour and stir until blended. Add light cream, pepper and salt. Cook stirring, until thickened.

Arrange whale meat pieces, onions, mushrooms, peas and pimentos in 2 quart casserole. Add sauce to within 1 inch of top.

Prepare the pastry mix. Cut pastry circle 1/2 inch larger than casserole and place over the whale-mixture, turning edge of pastry under and pressing to casserole with fork or spoon.

Bake in preheated 450 degree oven 15 min. or until crust is golden brown.

Serves 4 to 6 .