15/05/2026
Did you know harbour porpoises were a luxurious delicacy during the Middle Ages?
The harbour porpoise is one of the most abundant and widespread marine mammals in the Northeast Atlantic. The species also has a generally coastal distribution, placing it near many human population centres. Therefore, it is no surprise that the species has historically served as a food source for many coastal communities, with records of the species being hunted by humans since the Mesolithic period (some 8,000 years ago).
However, an interesting fact is the reputation the species received during the Middle Ages, especially in England, where it became a luxurious delicacy among the higher classes. At the time, people considered porpoises to be fish, instead of mammals, meaning they could be consumed during Christian fasting days (Ash Wednesday, Good Friday, and Lent Fridays). It was often served on special occasions, such as in 1466, when the Archbishop of York, George Neville, held a large feast, serving 12 porpoises and seals.
Although hunting existed in the Middle Ages, harbour porpoises were often collected opportunistically from strandings along the coast and delivered to the nobility. It is not known how fresh the meat of these stranded porpoises was before delivery, but they were likely quickly salted to delay decomposition. By the 14th century, porpoise meat was so popular that the English king, Edward I, formally declared all stranded porpoises as belonging to the Crown.
However, by the start of the Modern Era (16th century), harbour porpoise meat gradually lost popularity in England, as noble tastes shifted to new diets.
Photo: Pixabay
