TOKYO — For the first time in nearly half a century, fin whale meat caught off Japan’s northern coast was auctioned on Thursday at prices exceeding $1,300 per kilogram (2.2 lbs). This move comes as officials seek to revitalize the struggling whaling industry in the country.
Japan’s Fisheries Agency has incorporated fin whales into its legal hunting framework, allowing for the expansion of commercial whaling activities along its shores this year. After withdrawing from the International Whaling Commission (IWC) in 2019, Japan has resumed its commercial whaling efforts within its exclusive economic zone. The IWC had placed a protective designation on fin whales in 1976 to prevent overhunting.
Recent stock assessments by Japanese authorities indicated a notable recovery in the North Pacific fin whale population. This season, 30 out of a quota of 60 fin whales were harvested, while a combined quota of 379 was established for other species, including minke, Bryde’s, and sei whales.
The country’s primary large-scale whaling fleet operator, Kyodo Senpaku Co., inaugurated a new vessel named the Kangei Maru, a 9,300-ton ship valued at 7.5 billion yen ($49 million), further showcasing their commitment to the industry.
At the Sapporo fish market, about 1.4 tons of fresh fin whale meat from several catches near Hokkaido were auctioned. In Shimonoseki, where part of the haul was flown in, the prized tail meat, known as “onomi,” reached a remarkable price of 200,000 yen ($1,312) per kilogram.
Ryo Minezoe, a city official, mentioned the popular belief that larger whales provide tastier meat, noting that while he has never tasted fin whale, anecdotal sentiments suggest it could be superior to other whale varieties.
Japan’s whaling practices have historically faced backlash from conservationists. However, opposition to whaling has diminished since Japan transitioned from its infamous Antarctic “research whaling,” regarded as a guise for commercial hunting, to local commercial whaling operations.
In the previous year, Japan’s whalers captured 294 minke, Bryde’s, and sei whales, which was under 80% of the established quota and significantly fewer than numbers recorded under the prior research initiative in Antarctic and northwestern Pacific waters. While whaling officials attribute the declining catches to climate change, critics argue overhunting could be a contributing factor.
Nanami Kurasawa, representing the Dolphin & Whale Action Network, expressed opposition to the resumption of fin whale hunts, highlighting their near extinction due to past overfishing and the inadequate research surrounding the whale populations in Japanese waters. She insists that whalers should take better stock of whale populations before targeting larger species for efficiency.
Historically, whale meat served as an accessible protein source for Japan’s malnourished population post-World War II, with consumption peaking at 233,000 tons in 1962. However, whale meat has largely been supplanted by other meats, with recent consumption figures hovering around 2,000 tons, according to Fisheries Agency data. Officials are aiming to boost this figure to approximately 5,000 tons to ensure the industry’s sustainability.
Experts express skepticism regarding the potential for increased whale meat demand, as it is no longer a common dietary staple in Japan. A crucial issue remains whether the industry can persist without substantial government subsidies, which have amounted to hundreds of millions of yen.
Nobuhiro Kishigami, a professor at the National Museum of Ethnology in Osaka, pointed out that while whale meat is still consumed in certain whaling communities, it is not prevalent in major urban areas like Tokyo. Due to its high price relative to other meats like beef, Kishigami noted that whale meat is regarded as a luxury item rather than a daily food source. “If it is not easily accessible or affordable, it’s unlikely to find a market,” he stated, emphasizing that business viability hinges on these factors, alongside the support of extensive government subsidies.
