During the 16th and 17th centuries, the Galápagos were frequented by buccaneers preying on Spanish treasure ships. Filling a ship's hold with tortoises was an easy way to stock up on food, a tradition that was continued by whalers in the centuries that followed. "whaling skippers were almost lyrical in their praise of tortoise meat, terming it far more delicious than chicken, pork or beef". They said the meat of the giant tortoise was "succulent meat and the oil from their bodies as pure as butter, but best of all, the giants could hibernate in a ship’s damp for a year or more".