The waters of Taiji Bay in Japan are once again tinged with red, the color of the massacre that we now know well because despite the checks and stalking of environmental organizations, the slaughter of dolphins continues.
The waters of Taiji Bay in Japan are once again tinged with red, the color of the massacre that we now know well because despite the checks and stalking of environmental organizations, the massacre of dolphins continues.
** ATTENTION THIS ARTICLE CONTAINS PHOTOS AND VIDEOS THAT COULD IMPACT YOUR SENSITIVITY "**
The latest images released by Ric O 'Barry's Dolphin Project are truly dramatic. For the past few days, Taiji fishermen have been trapped in the bay 35 stenelle striate and then they exhausted them until they surrendered. Once they have finished there, however, there is no escape for them: most of the specimens are slaughtered on site to use the meat for food, others instead taken and sold to aquariums and marine parks.
Taiji: Despite rain and poor visibility this morning, the dolphin hunters headed out to sea. They found a pod of about…
Posted by Dolphin Project on Saturday, January 11, 2020
A hunting method that we learned about with the documentary The Cove: the fishermen's boats force the dolphins into a bottleneck which they then close with some nets. Here the waters are shallow and unfortunately they quickly turn red.
It's been a brutal past few days in #TheCove. You can read the latest blog post from our Cove Monitors on the ground at bit.ly/DolphinProjectBlog.Please #ThinkBlue as a new day is about to begin in Taiji!#DolphinProject
Posted by Dolphin Project on Monday, January 13, 2020
“It is difficult to say what we have seen. After the mammals were brought into the bay, some experienced panic attacks and injured themselves in an attempt to escape, ”writes Ric O 'Barry's Dolphin Project.
All thirty-five striped dolphins, belonging to the dolphin family, were slaughtered to end up on Japanese supermarket shelves, even though their meat is not considered safe for human consumption.
“This is exactly why we keep a small crew on shore 24/24 for all six months of the Taiji dolphin killing season. This level of extreme cruelty must be known. We can never allow it to be hidden from the public, especially from Japanese consumers, ”says Ric O'Barry, founder of the Dolphin Project.
Source and photos
Read also:
- Heartbreaking images showing pilot whales huddling together to save themselves from the massacre in Taiji Bay
- Taiji Bay: Resumes the annual slaughter of dolphins in Japan
- #Taiji, the Baiarossa: exterminate 2 families of dolphins (PHOTO)
