"Porpoise-shooting is followed at all seasons and in all kinds of weather—in the summer sea, in the boisterous autumn gales, and in the dreadful icy seas of midwinter."
"The flesh of the porpoise, when cooked, tastes like fresh pork, and at one time was much used. The Indians still eat it, and it is also in request by the fishermen on the coast, who readily exchange fresh fish for 'porpus' meat with the Indians."
--From Sport with gun and rod--
5 comments:
Made the decision in Wisconsin to put my son through hunter safety when he's 12 and send him back to my brothers for deer hunting season. Deer are nuisance animals back there with no natural preditors. Their meat is good eating too.
Their meat is good eating too.
I wonder how people in a hundred years would look at that statement. Will deer be the new cow, the new rat, or the new porpoise?
In a hundred years we could well have a Soylent Green scenario going on.
I don't think they did that on porpoise. So to speak.
Yuck Yuck Yuck.
I am all about the yucks.
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