I had cut the flesh and bones of many whale, dolphin and porpoise corpses and personally I will not eat this meat unless really hungry and disperate. And I&#x27;ll never, ever, no-way, eat it raw as sashimi.<p>I&#x27;m not afraid of the flavor; and is not the ethics&#x2F;religion&#x2F;ideology behind the idea that will stops me doing this. Is not even that they are endangered species.<p>The main reason to me are the parasites.<p>I&#x27;m talking of the gastric volcanoes &#x27;spitting&#x27; herring worms, and the pulsating &#x27;alive spaguetti dish&#x27; picture that you see when you open the gut, and the fat tailed and 70 cm long Crassicauda worms blocking the blood vessels of the kidney; or dissolving with chemicals parts of the skull of the live dolphins.<p>Is also the St. Lawrence belugas accumulating high loads of mercury, lead, PCBs, PBDEs and other stable toxic compounds in the fat and having high rates of cancer by this. And the fact that whales travel thousands of miles around the planet each year, and Fukushima guys and other companies are still releasing water contaminated with toxic waste to the sea.<p>The flavor is not the problem, the problem is that currently this meat is not safe to human consumption.