Skip to comments.Endangered Florida manatees die in record numbers from nearly two-week cold snap
Posted on 01/26/2010 12:18:12 PM PST by ButThreeLeftsDo
More than 100 manatees have been found dead in Florida waters since the beginning of the year, mostly victims of a nearly two-week cold snap.
The Florida Fish and Wildlife Conservation Commission says the preliminary cause of death for 77 of the endangered animals is cold stress. They were found from Jan. 1 through Jan. 23.
(Excerpt) Read more at startribune.com ...
I heard manatee tastes just like chicken. With unemployment rates high and food prices high maybe . . .
We now know that the unrelenting onslaught of greedy American consumerism and unchecked capitalism is the cause of global warming, which, coincidentally, often causes unchecked periods of global cooling! Oh! The HugeManatee!!!!
Obviously, the manatees need more Gorebull warming not cooling!
We insist on propogating them....and God says “And you need all of them why???”
A socialist deception where Polar Bears thrive and tropical Manatees freeze to death (and hypothermic iguanas fall out of the trees!).
The greatest fraud in the history of science.
Hey, hold up. I have been swimming with th Manatee’s since I was a little kid, and so have my kids.
If this global cooling thing is going to mess with them, BURN MORE OIL!
More like possum.
All that chub and they can’t deal with a few minutes of Jack Frost?
I’m surprised it took seven posts, but thank you. There are still rules around here. ;-)
Beat you to it...only no picture...
on the count of 3: FIRE UP THOSE HUMMERS
Since you mention it...
Manatee meat has a mild taste and readily adapts to recipes for beef. Choice cuts of meat, primarily the tail and peduncle, can be used in any recipe. The body and flipper meat, with just a little extra preparation and special recipes, can be just as tasty. I recommend cubing the less-tender cuts for extra tenderness or pounding steaks with a meat mallet.
Regardless of what cut of manatee meat you are using, all fat and sinew must be removed before freezing or preparing. Even the yellowish fat between the layers should be removed. When using flipper or body meat, we recommend removing the white tendons and vessels as well.
Manatee meat has been successfully frozen for over a year. This was done by removing all fat, wrapping well in cellophane and then again in freezer paper. Manatee meat can be tenderized in several different ways. Some restaurants run each piece of meat through a cubing machine. Other restauranteurs recommend pounding each peice of manatee with a meat mallet until thin, usually about one inch. All restaurants recommend cutting manatee meat across the grain for a more tender piece of meat.
Body and flipper meat cuts are excellent choices for burgers, casseroles, ground meat, soups and stews. Peduncle and tail meat work well for roasts, steaks and barbecue.
Regardless of which cut of meat you use, you will find manatee to be a very delicious and versatile meat. It is also low in fat, making it a great item for the calorie conscious person.
Ok...Manatee’s are neat animals....
But Geez....are they the most perishable mammals on the planet? It was cold but with their fat and ability to generate their own body heat.......plus water temps didn’t change that much.....
Things that just make you go Huh....
Yeah, if manatees could vote, I bet they would vote FOR global warming...
Yeah, I bet it’s a delicacy in Japan or Thailand. Probably more people died in the state of Florida than manatees from different causes but . . . . I guess the media has to have priorities.
I heard manatee tastes just like chicken.
More like possum.
While edible, you would have to be real hungry to try eat one. The meat is described as skunky.