(Local fisherman declare war on dolphins)In 1972 the Marine Mammal Protection Act was passed in an effort to shield wild and captive animals from harm. Since that time, the hungry critters have been free to gobble up the oceans supply of fishes, and have begun to decimate larger species of fish.
" We were fishin' all day, and got us jes' one li'l iddy-biddy trout"...explained a local fisherman, ..."while these here dolphins, .. or porpoises, or whatever the heck you call'em....were gobblin' up hundreds of 'em and laughin' at us!" " It jes' ain't fahr!"
Since the Act went into effect, humans have been severely restricted from catching most species in local waters, while the happy dolphin has remained protected and is depleting all of these same species. It seems the same law that protects the dolphin, has become a major cause for the depletion of fish stocks worldwide.
The solution? Local fisherman have declared war on these squeaky menaces. Legislators in coastal states may be declaring a short, 'open-season' on porpoise and bottle-nosed dolphin. "Just enough to cull the populations back to a hundred or so"...explained a Fish and Game official. "We don't got nuthin' 'genst no 'Flipper'....they's jes' too greedy! But we'll git it under control. We been regulatin' these waters fer years. We gotta handle on it! They think they's smarter then us . Nope! We gunna make sushi outta these hawgs!"
Dolphin meat is dense and such a dark shade of red as to appear black. Fat is located in a layer of blubber between the meat and the skin. When dolphin meat is eaten in Japan, it is often cut into thin strips and eaten raw as sashimi, garnished with onion and either horseradish or grated garlic, much as with sashimi of whale or horse meat (basashi). When cooked, dolphin meat is cut into bite-size cubes and then batter-fried or simmered in a misosauce with vegetables. Cooked dolphin meat has a flavor very similar to beef liver. Dolphin meat is high in mercury, and may pose a health danger to humans when consumed.