3) Whale meat
Whale meat, of course, is the flesh of whales and broadly includes other consumed parts as blubber, skin, and organs. It is prepared in various ways, and has historically been eaten in many parts of the world, including Colonial America and across Western Europe.
Why- But human consumption of whale meat has been denounced by detractors on wildlife conservation, toxicity and animal rights grounds. WSPA (World Society for the Protection of Animals) claims to use the best scientific evidence available to show that there is no humane way to kill whales at sea. So aside from the fact that many species have complex social patterns and advanced communication skills, not unlike us humans, whales die brutal deaths at the hands of harpoons that rarely kill instantly.
Ban- Reason enough for the International Whaling Commission (IWC) to put a permanent ban on commercial whaling. But three member nations Norway, Iceland and Japan lodged objections to the 1986 ban and continue to whale commercially.
Availability- Japan and Iceland claim ‘scientific purposes’, Norway is more nonchalant stating it hunts for meat.
2) Caviar
Time to celebrate? Bring on the caviar! Correct? But which one will you choose? America’s Sterling? Or Korea’s white Almas version? Probably Aquitane, which is farmed in France! After all, Alain Ducasse uses it. But you also have choices from Bulgaria or Uruguay. True caviar, though, is the roe of wild sturgeon and for decades, the only caviar that mattered came from the Caspian Sea. What you see in the market today is over-fishing fuelled, farmed variety.
Why- But if Beluga is all you eat, you must know that the Beluga Sturgeon that gives the rarest and costliest caviar is now an endangered species. This is no news though. Wild caviar production was suspended in Russia between 2008 and 2011 to allow wild stocks to replenish. And speaking of stocks, the extraction of caviar or fish eggs is very painful and stressful for the fish. Historically, they were stunned and today’s suspect production methods are even banned in some countries.
Ban- Even the sale of black caviar, for instance, was banned in Russia in 2007 but resumed in 2010 limited to 150 kg (330 lbs.). But more than mere measures, over-fishing, smuggling and pollution caused by sewage entry into the Caspian Sea have considerably reduced the sea’s sturgeon population.
Availability- Safe to say, you can bid goodbye to good caviar already.
1) Foie gras
In the old days, foie gras came from a few French districts (Strasbourg was the center of the trade) and was made from goose liver. Now, foie gras tends to be made from duck liver, ducks being more plentiful than geese. But goose or duck, either bird is fattened by force-feeding.
Why- Only occasionally is foie gras produced using natural feeding. And France is no longer the primary producer; everyone is staking claims to its production including the Chinese. But what makes engorged duck and geese livers qualify as delicacies is beyond me! Activists have been running amok claiming workers shove a long, thick metal tube all the way down birds’ throats, and air pump preposterous amounts of feed. Due to which, ducks have been known to choke to death on their own vomit while some others literally burst or become so weak that they are unable to fend off rats from making them their feast.
Ban- A number of countries and other jurisdictions have laws against force-feeding or the sale of foie gras due to how it is traditionally produced. Needless to say then that this is clearly an appetizer one can do without regardless of its association with luxury.
Availability- But while the controversy over foie gras has been the subject of several lawsuits, critics have argued that foie gras can be produced from humanely treated, properly raised ducks. Is anyone listening?
