tag:blogger.com,1999:blog-3302290291148979452.post2002090874957489879..comments2024-03-22T03:28:39.130-04:00Comments on The Narwhal's Left Tooth: Hunting the Ice WhaleTodd McLeishhttp://www.blogger.com/profile/14229617634370759921noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3302290291148979452.post-65666114710356941862016-03-03T16:04:55.627-05:002016-03-03T16:04:55.627-05:00Not a strange question at all. I'm not sure I ...Not a strange question at all. I'm not sure I have an adequate or accurate answer, but my understanding is that the muscle/meat of narwhals have so many blood vessels running through them that they look almost brownish (or perhaps very dark red), the same as a steak looks after cooking. I've been told that cow's liver is a similar color and for the same reason. Which may also be why narwhal steak tastes very much like the liver my mother made me eat as a child.Todd McLeishnoreply@blogger.comtag:blogger.com,1999:blog-3302290291148979452.post-57203543847350095032016-03-03T15:33:14.315-05:002016-03-03T15:33:14.315-05:00This is a strange question, but why does a cooked ...This is a strange question, but why does a cooked narwhal steak look exactly like it did before it was cooked? Is it something about what the skin/meat is composed of?Anonymousnoreply@blogger.com