Crab placed inside the hard shell. One American way to prepare crab meat is by extracting it and adding varying amounts of binders, such as egg white, cracker meal, mayonnaise or mustard, creating a crab cake. Crabs can also be made into a bisque, a global dish of French origin which in its authentic form includes in the broth the pulverized shells of the shellfish from which it is made. Imitation crab, also called Surimi, is made from minced fish meat that is crafted and colored to resemble crab meat. While it is sometimes disdained among some elements of the culinary
Minke whale and around the Haro Strait of British Columbia and Washington state. Minke whale The minke whale , or lesser rorqual, is a type of baleen whale. The two species of minke whale are the common (or northern) minke whale and the Antarctic (or southern) minke whale. The minke whale was first described by the Danish naturalist Otto Fabricius in 1780, who assumed it must be an already known species and assigned his specimen to "Balaena rostrata", a name given to the northern bottlenose whale by Otto Friedrich Müller in 1776. In 1804, Bernard Germain de Lacépède described a juvenile specimen