Here you will find a small selection of recipes for inspiration

Tataki with spicy ponzu sauce

Tataki with spicy souse ©

Tataki with spicy sauce ©


  • 400 g minke whale
  • Coarsely grounded salt and pepper
  • Neutral oil
  • Ponzu sauce with balsamic:
  • 2-3 tablespoons balsamic
  • 2-3 tablespoons soy sauce
  • Juice of one lime
  • About 1 chili, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 tablespoon sesame seeds



Cut whale meat to loin form and season with coarsely grounded salt and pepper. Fry the meat on high temperature, about 30 seconds on each side, leaving a fine raw core. The dish preserves the slightly nutty taste of the whale meat. Slice the meat into centimeter-thick slices, and arrange on a plate.

The sauce is made by mixing balsamic, soy sauce, lime, chili, garlic, coriander and sesame seeds. The mixture gives a wonderful acid taste balanced by the sweetness and spice of balsamic, fresh herbs and chili.

This wonderful dish is served cold and is easy and quick to prepare. Serve as finger food or snack.

Casserole of minke whale

Casserole of minke whale ©

Casserole of minke whale ©


  • 600 g whale meat sliced
  • 8 pieces of fresh mushrooms sliced
  • 1 teaspoon coarse crushed juniper berries
  • 2 dl creme fraiche
  • ½ cup water
  • butter for frying
  • salt and pepper
  • 2 tablespoons fresh blueberries
  • 2 tablespoons fresh cranberries
  • 2 tablespoons fresh cloud berries



Cut the whale meat into thin slices/strips while still half frozen. Fry quickly in butter in hot pan. Add the sliced mushroom and let them roast. Add water, creme fraiche and juniper berries and bring to a boil. Season with salt and pepper and stir the fresh wild berries carefully into the pan.

Serve with homemade mashed potatoes.

Steak of minke whale with parmesan

Steak of minke whale following the given recipes

Steak of minke whale ©


  • About 800 g minke whale meat
  • Neutral oil
  • Dairy butter
  • Coarsely grounded salt and pepper
  • About 400 g of mushroom
  • 1-2 baked garlic
  • The juice of about half a lemon
  • 2 tablespoons chopped parsley
  • Parmesan cheese



Bake the garlic glows in the oven at 160 degrees until soft and golden. Depending on oven and size of garlic this can take up to 1.5 hours.

Cut whale meat into thick, generous slices. Season the steaks with coarsely grounded salt and pepper. Fry steaks in burning pan with a little oil. Do not fry too long as the steaks to keep a red core.
Pull pan aside, add butter and let the steaks rest while you prepare the rest of the meal.

Cut mushroom into rough chunks. Fry the mushrooms golden in a mix of oil and butter. Season with coarse salt and freshly grounded pepper.

Garlic Butter:
Put a generous amount of temperate dairy butter in a bowl. Add lemon juice from half a lemon and a little coarsely grounded salt and pepper. Cut off top of the baked garlic and squeeze the caramel-colored insides into the bowl. Mix well and add the chopped parsley.

Arrange steak on a plate, add some mushroom pieces and a good spoonful of garlic butter.
Sprinkle with crushed parmesan cheese to finish.

You can find more recipes here, and read more about marine mammals as food resources here.

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