We would love to hear from you regarding any recipes or dishes you have made with seal meat. We will publish it here with credit to you. You can send us pictures or attachments to email@example.com
Source of seal meat locally. They ship nationwide also!
Treats From The Sea
Kindens Fresh is Best Ltd.
Seasonal shipping of seal meat to Canada
Phone: (709) 541-1086 (Fish Truck)
(709) 541-1347 Lobster Pool, Lewsiporte April – September 10am – 8 pm
In St. John’s: Thursdays. 10-6 on the waterfront (summer)
SEAL The Real Meal Deal
Ross Fowler has started a Facebook page: “SEAL The Real Meal Deal” to promote the many ways to enjoy seal meat. On this page one can find nutritional information about seal meat, make positive comments, post favorite seal recipes and photos, list restaurants that serve seal and a host of other stuff that informs the public that the annual seal harvest is a highly regulated sustainable industry. Visit his Facebook page here
A family love affair with seal cookery (Mcleans.ca)
Neither surf nor turf, seal challenges expectations of taste, but feeds a culture
Click here to read an article by Edward Riche on acquiring a taste for seal cuisine and a great recipe by chef Todd Perrin
Todd Perrin’s Cold Smoked Seal Loin
Todd Perrin is the celebrated owner and head chef of the Mallard Cottage restaurant in St. John’s. He was also a contestant on Top Chef Canada, where he once cooked seal.
8 seal loins, trimmed of all fat
For the brine:
8 litres water
2 cups apple cider
1 cup apple cider vinegar
2 cups salt
2 cups brown sugar
6 Bay leaves
Bunch fresh thyme
Combine all and bring to simmer. While brine is heating, dry roast the following dry spices:
3 TBS black peppercorns
3 TBS mustard seed
5 TBS coriander seed
3 TBS fennel seed
1 TBS dried chilies
Add to simmering brine and continue to simmer for 1.5 hours. Cool.
Cover loins with brine in non-reactive container and leave in refrigerator approximately 12-16 hours.
Remove from brine, pat dry and leave in refrigerator for further 6 hours on drying rack, uncovered.
Cold smoke, six to eight hours. Wood of choice – I like alder.
Remove from smoker, and place in 500F oven for 5 minutes. Remove from oven and cool. Chill in refrigerator. Slice thinly and serve, carpaccio style.
Live Rural NL – Christopher C. Mitchelmore’s recipe is below.
Newfoundland Seal Flipper Pie Recipe:
2 seal flippers
1 small turnip
3 carrots, sliced
2 onions, sliced
1 parsnip, sliced
2 1/2 cups water
1 1/2 ounce Newfoundland Screech
1/2 lb fat back pork
2 tbsp vinegar
salt & pepper to taste
Dumpling Pastry – Ingredients:
1 1/2 cups flour
2 tsp. baking powder
small pat of butter
Cut all fat and slag from flippers.
Place them in a deep dish with enough boiling water to cover.
Add vinegar and set aside to cool, then wipe dry with paper towel and place in baking pan or large casserole dish.
Add pepper and salt to taste.
Cover with sliced onions and sliced fat pork.
Dribble Newfoundland Screech over contents.
Cover and bake in pre-heated oven at 375 degrees F for 2 hours.
Boil turnip, carrots and parsnip in 2 1/2 cups of water for about 20 minutes.
When vegetables are ready, place in baking dish with flippers.
Use vegetable water for gravy and thicken with flour.
Make dumpling pastry and pat over flippers and vegetables.
Cover and bake gently until pastry is done. This should take approximately 15 minutes.
Enjoy traditional seal flipper pie.
5 lbs seal meat ( 1” cubed)
10 slices salt pork (1½” L x ¼ “ thick)
Salt & pepper
Garlic powder (optional)
Season and rub seal meat with salt & pepper and set-aside (use ½ tsp salt on meat for each pint jar or 1 tsp salt on meat for each quart or directly place salt on top of meat).
Place a slice of salt pork at the bottom of each jar. Fill and tightly pack meat into jars up to top of bottle’s shoulder (there should be ½ “ space from the mouth to the shoulder of the jar. Place another slice of salt pork on top meat.
Wipe mouth of jars with a damp cloth. Place lids on jars and gently tighten (do not use force to tighten).
Carefully place jars in stock-pot (ensure water is 1” above jars). Bring to a boil and reduce heat until water is simmering. Cook for 4 hours.
Remove jars from stock-pot and set-aside to cool. As they are cooling you will hear the lids “pop” (the jars become vacuum sealed). Check each jar lid by pressing down in the middle to ensure that the lids are sealed. You will feel and see movement of the lids if they are sealed.
Store in a cool place or refrigerator. Bottled Seal Meat can be stored up to 12 months or longer.