The Pilot Whale As A Source of Food
The largest part of traditional Faroese food consists of meat. Because of the rugged, rocky Faroese terrain, grain and vegetables do not grow very well, as only about 2% of the 1,393 km2 is arable land and none is set aside for permanent crops. During the winter months, the Faroe Islanders’ only option was to eat mostly salted or dried food (this includes meat, pilot whale meat, seabirds, and fish). This means that over the centuries, the pilot whale has been an important source of nutrition for the isolated population on the North Atlantic archipelago.
The pilot whale meat and blubber are stored, prepared, and eaten in Faroese households. This also means that whale meat is not available at supermarkets. Although the Faroe Islands’ main export is fish, this does not include pilot whale meat or blubber. 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.
Read more about this topic: Whaling In The Faroe Islands
Famous quotes containing the words pilot, whale, source and/or food:
“The river knows the way to the sea;
Without a pilot it runs and falls,
Blessing all lands with its charity.”
—Ralph Waldo Emerson (1803–1882)
“And one rose in a tent of sea and gave
A darkening shudder; water fell away;
The whale stood shining, and then sank in spray.”
—Yvor Winters (1900–1968)
“It has lately been drawn to your correspondent’s attention that, at social gatherings, she is not the human magnet she would be. Indeed, it turns out that as a source of entertainment, conviviality, and good fun, she ranks somewhere between a sprig of parsley and a single ice- skate. It would appear, from the actions of the assembled guests, that she is about as hot company as a night nurse.”
—Dorothy Parker (1893–1967)
“Nurturing competence, the food of self-esteem, comes from acknowledging and appreciating the positive contributions your children make. By catching our kids doing things right, we bring out the good that is already there.”
—Stephanie Martson (20th century)