That depends on where it is cut from, but overall whale meat is very dark - almost black - and pretty lean, marbling being rare.
If you don’t overcook it, it is extremely tender, but quickly -very quickly- turns rubber-y if it spends too long in the frying pan. You can eat it raw - with a spoon, almost.
Taste is slightly liver-y, and if the meat is old it can take on a cod liver oil-like taste which is rather unpleasant.
I mostly eat it like beef (meat room-tempered, nutmeg-browned butter in the frying pan, meat in pan thirty seconds either side to get a nice surface, then pull aside to rest for a few minutes prior to eating) or as a stew - onions, black pepper, whatever mushrooms I can find, whale meat diced, fry for a short while, add copious amounts of heavy cream, simmer until potatoes are done, yumyum.
If you don’t overcook it, it is extremely tender, but quickly -very quickly- turns rubber-y if it spends too long in the frying pan. You can eat it raw - with a spoon, almost.
Taste is slightly liver-y, and if the meat is old it can take on a cod liver oil-like taste which is rather unpleasant.
I mostly eat it like beef (meat room-tempered, nutmeg-browned butter in the frying pan, meat in pan thirty seconds either side to get a nice surface, then pull aside to rest for a few minutes prior to eating) or as a stew - onions, black pepper, whatever mushrooms I can find, whale meat diced, fry for a short while, add copious amounts of heavy cream, simmer until potatoes are done, yumyum.