[North Sea] As the whale slowly lifts aboard the tail, the animal's own heaviness squeezes the last remaining life out of the enormous body. Blood sprouts from the blowhole, and a sharp red semicircle flushes around the boat's hull, in stark contrast to the Barents Sea's black surface.
It is half past five in the morning, and we sail just off the coast of Finnmark, not far from Båtsfjord. This is our first catch, after twelve days at sea. The five Norwegian whales
The prisoners, dwarfed by rain next to the huge minke whale, place the knife in the thick blubber and divide it into meter-sized squares. During the heyday of whaling in the 1800th century, lard was an expensive and sought-after commodity. From this they made whale oil, which was used, among other things, in lamps.
In modern Norway, whale meat is a delicacy on the dinner table, but unlike consumers in Japan and Greenland eats. . .
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