Whale Hunting with Gun and Camera

Whale Hunting with Gun and Camera is described on its title page as a naturalist's account of the modern shore whaling industry, of whales and their habits, and of hunting experiences in various parts of the world, by Roy Chapman Andrews. The preface says the writer has endeavored to tell of modern shore whaling as seen during the past eight years. The book is affectionately inscribed to the writer's wife, without whose encouragement it would never have been written, and to the writer's mother.

The text says whale meat is coarse grained and tastes something like venison but has a flavor peculiarly its own, and that the Japanese prepare it in a variety of ways, perhaps most frequently chopped finely, mixed with vegetables, and eaten raw, dressed with a brown sauce called shoyu. The text says ziphioid whales are evidently an ancient group which was once very widely distributed, and are found today in the greatest numbers in the seas about New Zealand and Australia. The text says the longest period of submergence recorded for a finback was twenty-three minutes.