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epa01815205 Baird's beaked whale meat is weighted on a scale at Wada Port, in Chiba Prefecture, Japan, 30 July 2009. Apart from the controversial scientific hunt in Antartica, a few whaling ports continue their activities within a limited number of annual catches. Dating back from the 16th century, coastal whaling is a tradition in Japan and Wada is one of the last ports where fishermen hunt in the Japanese waters for the Baird's beaked whale as it is not restricted by the IWC (International Whaling Commission). Within the ten-weeks-long whaling season ending 31 August, fishermen in Wada are allowed to catch up to 26 whales, a small figure compared to the hundreds killed for the scientific hunt. Until the 1970s, whale meat was commonly served in school refectories and eaten nationwide as it was cheaper than other meat like beef. Nowadays, the meat is sold in some supermarkets and restaurants. Far away from the clashes between the Japanese whaling fleet and environmentalists near the Antarctic, fishermen at Wada pursue a centuries-old whaling tradition arguing it is still part of the Japanese culture. EPA/FRANCK ROBICHON