No, the animal, not the singer.
"Having forced myself out of curiosity to taste seal while I was in Greenland, and not gotten beyond the second bite, I can understand why people from a European dietary background might prefer venison over seal if given the choice."
"The meat itself is bizarre. It’s deep and dark like duck or venison, but the animal has developed a totally different way of storing fat, due to its life in the cold North Atlantic. It doesn’t have marbling; instead, the fat is liquid, like oil, and permeates all of the meat. "When you handle seal meat it’s almost like a lanolin kind of feeling, your hands get so soft," says Perrin. But that oil is also one reason seal hasn’t caught on away from the coasts where it’s caught: like many oils (walnut and flax come to mind), seal oil goes bad incredibly quickly; there’s no good way to preserve it. That’s why the native seal-hunting peoples of Canada tend to eat it raw; it’s not for religious purposes, it’s simply because seal meat has a very short lifespan and is best when freshest."
"Seal flipper tasted like bear meat cooked with seaweed: dusky, feral, tidal."
"Seal flipper pie as usually prepared is one of the worst things I have ever put in my mouth. Imagine dog legs frozen in open air, tossed into the bottom of a boat, stored in a freezer for months, cleaned to get rid of residual fat, and baked in a pot pie. I’ve had edible pie exactly once in 25 years, done by a grad student from a freshly-killed animal without freezing. Still tastes fishy. I’ll take a turkey pot pie any day."
Don't worry. This is research for an A&S project for Ice Dragon.
If all goes well, I'll have snacks for everyone.
No comments:
Post a Comment