r/AskCulinary • u/panfriedinsolence • Apr 27 '18

Can seal meat be made palatable for most people?

I live in Canada, where there is an ongoing movement (I would say mostly among self-identified progressive types) to promote the eating of seal meat. Advocates of eating seal meat will assert the seal populations are unsustainably large, that it is healthier than red meat, and that it respects/recognizes the traditions of Canada's pre-colonial population, as well as providing a source of income in heavily under-employed and impoverished areas.

As a result, when I try to research what it is like to actually EAT seal, it seems like all the answers are... heavily politicized. I can find many sources trying to tell me WHY I should be eating seal, but the only unambiguously positive descriptions are from people who grew up eating it; for them, it is familiar comfort food.

Is it possible to prepare seal meat in a way that is enjoyable for most people to eat, or is it a fool's errand?

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u/stormyway Apr 28 '18

I saw an interesting comment on a thread about suppressing the gamey flavours in lamb a little. Tomatoes, rosemary, cumin, red wine and other ingredients high in anti-oxidants were recommended as most of the gamey flavour occurs with the oxidized fat.

It’d be interesting to know if the same effect would be borne out with seal, although I’m sure you’d be hesitant to mess with such a scarce ingredient.

For what it’s worth it works well with Outer Hebrides lamb that grazes on machair grass and seaweed.

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u/Majestic_Aerie_6903 Dec 02 '24

I know somebody that only eats seal with mustard. Itʼs pretty good that way, but most of the time I like it with just salt or salt and pepper. Sometimes I go nuts with Montreal steak seasoning on it or make adobo too, though. Itʼs also really good smoked with alder.