The science of whaling

What exactly is the science that Japan is trying to achieve with its “scientific whaling” program?  Apart from does whale taste better with soy sauce, wasabi or some other condiments, or is it better raw or cooked, and if cooked, whats better, grilled, fried, boiled or baked?  Perhaps their scientists are trying to work out which species of whale tastes best?

Japan has decided to pull the pin on killing humpback whales, but will still catch 1,000 whales in its annual research program.

Australia led 31 countries in protesting to Japan about their whaling activities.  Japan said its decision not to catch humpbacks for “one year or two” came after consultation with the International Whaling Commission (IWC), although it noted the strength of the Australian opposition to the annual hunt.

Unfortunately it seems Japan is only stalling for time.  Translated cabinet documents showed the same meeting that granted the reprieve also reaffirmed Japan’s intention to push the IWC to allow the resumption of commercial whaling, according to Greenpeace Australia Pacific CEO Steve Shallhorn.  Maybe not the most unbiased source, but I did hear on the radio today a Japanese government spokesman comment about something to the effect  of seeking reforms to the IWC.  (For that read … Japan will increase its efforts to stack the IWC by promising aid and other financial support to various shithole countries in Africa and the Pacific which probably could hardly recognise a whale if it turned up in their waters).

Japan says whaling is a cherished cultural tradition.  In many countries, cannibalism and headhunting were once cherished cultural traditions …. doesn’t mean they are acceptable today.

Also, I wonder if the scientific folk in Japan eat the other animals used in their scientific research?  Rats, mice, monkeys, dogs, yummy!