All About Whaling and Conservation Issues by Irena Theriot

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By Irena Theriot

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Of course, the most common scrimshaw during the whaling period of the 19th century was made from whale parts. Other forms of scrimshaw included whalebone fids (rope splicer), bodkins (needle), swifts (yarn holding equipment) and sailors' canes. The time when most scrimshaw in the 19th century was produced coincided with the heyday of the whaling industry which occurred between 1840-1860. More than 95% of all antique scrimshaw whale teeth known were done by anonymous artists. Some of the better known antique scrimshaw artists include Frederick Myrick and Edward Burdett, who were two of the first scrimshanders to ever sign and date their work.

Well into the last century meat and blubber from the pilot whale meant food for a long time. Everybody got a share, as is the custom to this day. The meat and blubber can be stored and prepared in a variety of ways such as Tvøst og spik. When fresh, the meat is boiled or served as steaks. A pilot whale steak is in Faroese called grindabúffur. Whale meat with blubber and potatoes in their skins are put in to a saucepan with salt and then boiled for an hour. Slivers of the blubber are also a popular accompaniment to dried fish.

Two companies left in 1907, and another two the following year. As the three companies remaining produced a dismal amount of oil in 1912, they decided to suspend operations. Two unsuccessful attempts were made in 1920 and 1926–27 to revive catching in Spitsbergen waters—since that time only Northern Bottlenose and Minke Whales have been hunted there by converted Norwegian fishing boats. Chapter- 3 Whaling in the United States New England whaling ca. 1860:Whale Fishery -- Attacking a Right Whale, by Currier & Ives The origins of whaling in the United States date to the 17th century in New England and peaked in 1846-52.

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