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2 California chefs plead guilty to serving whale meat

By Associated Press

LAST UPDATED: 04:00 p.m. HST, Feb 10, 2014

LOS ANGELES » Two chefs have pleaded guilty to serving whale meat at a Southern California restaurant that has since closed.

City News Service reports Kiyoshiro Yamamoto and Susumu Ueda entered pleas Monday to conspiracy and other charges involving meat from endangered sei (say) whales. Each faces up to three years in federal prison, along with fines and community service.

Prosecutors say the chefs got the meat in 2009 from a fish importer in Gardena who wrote a false invoice describing it as fatty tuna.

The chefs served it as whale sushi to activists posing as customers at The Hump restaurant in Santa Monica.

The restaurant closed in 2010, but its parent company, Typhoon Restaurant Inc., still faces federal charges.

The importer pleaded guilty to a misdemeanor charge earlier.

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bpet wrote:
Three years is a start . . .more offenders of this type should serve time . . .the maximum allowed under the law.
on February 10,2014 | 01:55PM
bluespop wrote:
Let's hope the chefs get the maximum, three years apiece. It was a travesty that federal magistrate Kevin Chang fined fishing boat captain Matthew Brian Case only $100 for trying to sell 100 shark fins. http://www.hawaiireporter.com/fishing-boat-captain-pleads-guilty-and-is-fined-for-attempted-sale-of-shark-fins/123
on February 10,2014 | 02:01PM
Bothrops wrote:
Whales are loaded with mercury and other goodies because they are at the top of the food chain and live a long time. The customers may find themselves with health problems.
on February 10,2014 | 02:06PM
Ronin006 wrote:
Japanese eat whale meat and have the longest life expectancy of any country. It could be the reason for their longevity. Seconds, anyone?
on February 10,2014 | 07:37PM
noheawilli wrote:
I ate whale this past summer and I'm doing well. Whales have been part of the dinner table for centuries but yes we need to make sure they thrive. I wonder how they prepared the whale, it's got a lot of oil but in a talented chefs hands it would be a treat.
on February 10,2014 | 07:23PM
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