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Faroese culinary traditions thus evolved to make heavy use of animal products from households, such sheep, cows, geese, chicken and ducks, and maritime produce, from all kinds of fish and sea birds to, from time to time, whale meat and blubber. [ 2 ] References [ edit ] ↑ NGS.fo, Grindadráp í Føroyum, page 34 ( in Faroese ) ↑ Walker, Harlan (1995).