Title: About Canned Seal Meat
Categories: Game Canadian Canning Info
Yield: 1 Servings

Info file

Yep, the canned seal meat when served in the traditional Newfoundland way does make a very pleasant meal. Key things to bear in mind for seal are: it is actually a very lean dry meat, LOADED with iron, requires some fat in the cooking like the lean venison or moose. When canned properly the process makes for flesh that has more edibility than when fresh cooked.

The upscale version of seal meat is:

Boiled potatoes, cabbage, turnip and carrot. The seal meat ( all of the contents in the can or jar ) is put in a pan, a pastry mix is laid over top, thinly sliced onion is laid around the pan, making sure it is exposed. Bake until pastry is crispy and light brown. Remove from pan and make a flour gravy, makes LOTS, from the liquid from the can/jar. This gravy does VERY well with lots of coarsely cracked pepper. Seal responds awfully well to pepper. I don't think it is possible to use too much.

Serve with partridge berry sauce.

This meal is washed down with strong tea - the spoon must stand up in it.

ps. Canned seal meat is salted for taste in the canning process using pickling salt. It does not require the extensive salting for consumption that fresh seal demands. I use a combination of pickling and iodized salt in the grinder on the table. I find it gives me the balance of bite and sweet which is missing from either the pickling salt or iodized salt alone.

Source: Grandmother Decker, 1912-1995, maternal family recipe. From: Eric Decker Date: 19 Jan 97 National Cooking Echo Ä

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