In some parts of the world, such as Taiji, Japan and the Faroe Islands, dolphins are traditionally considered as food, and are killed in harpoon or drive hunts.

Dolphin meat is consumed in a small number of countries worldwide, which include Japan and Peru (where it is referred to as chancho marino, or "sea pork").
While Japan may be the best-known and most controversial example, only a very small minority of the population has ever sampled it.

Dolphin meat is dense and such a dark shade of red as to appear black.
Fat is located in a layer of blubber between the meat and the skin.
When dolphin meat is eaten in Japan, it is often cut into thin strips and eaten raw as sashimi, garnished with onion and either horseradish or grated garlic, much as with sashimi of whale or horse meat (basashi).
When cooked, dolphin meat is cut into bite-size cubes and then batter-fried or simmered in a miso sauce with vegetables.
Cooked dolphin meat has a flavor very similar to beef liver.
In some parts of the world, such as Taiji, Japan and the Faroe Islands, dolphins are traditionally considered as food, and are killed in harpoon or drive hunts.
Dolphin meat is consumed in a small number of countries worldwide, which include Japan and Peru (where it is referred to as chancho marino, or "sea pork"). While Japan may be the best-known and most controversial example, only a very small minority of the population has ever sampled it.
Dolphin meat is dense and such a dark shade of red as to appear black. Fat is located in a layer of blubber between the meat and the skin. When dolphin meat is eaten in Japan, it is often cut into thin strips and eaten raw as sashimi, garnished with onion and either horseradish or grated garlic, much as with sashimi of whale or horse meat (basashi). When cooked, dolphin meat is cut into bite-size cubes and then batter-fried or simmered in a miso sauce with vegetables. Cooked dolphin meat has a flavor very similar to beef liver.
Dolphin