Moby Dick on a Stick

Whale meat resurfaces on Iceland menus.

Diners at the upscale Lobster House restaurant in Reykjavik, Iceland can enjoy familiar appetizers such as lobster bisque or smoked eel. But the hot new starter is minke whale sashimi with wasabi crust and a shot of ginger tea on the side.

"It's traditional food made in a modern way," says chef Ulrich Jahn, who is now perfecting whale ceviche -- raw, thinly carved slices marinated in lime juice, lemon grass and garlic.

The recipes are mouthwatering to Gunnar Bergmann Jonsson, the man on a mission to introduce whale meat to a new generation of prosperous Icelanders.

After a 20-year ban on commercial whaling, Iceland in 2006 resumed limited hunting of minke whale, one of the smallest and most numerous of the main whale species. Mr. Jonsson is the sole landlubber at the country's only licensed whaling company, Hrefnuveidimenn ehf. Marketing is among his many tasks.

However, the marketing for it remains a challenge, especially to the younger generation. Iceland and Japan are among the few countries that still hunt whales amid global opposition.

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