Seal Loin Tataki

• Suggested Seal Cut: Loin of young (veal) or adult seal (about approximately 250g)
• Butter
• Olive oil
• A clove of garlic
• A sprig of thyme
• Salt
• Ground pepper

1. Lightly season the meat with salt and pepper to taste.
2. When the oil starts to shimmer and smoke just slightly, you’re ready to add the seal loin in then pan
3. After one minute, turn the loin and add butter, crushed garlic clove and thyme.
4. Lower the heat slightly, and spoon the butter foam over the top of the roasting loin.
5. After 1 minute, turn the meat over and spoon the butter foam on the other side.
6. Cook the meat this way for 3 to 4 minutes, depending on the size of the loin and your cooking preference (Extra-rare or Blue, rare or medium rare).
7. Allow the meat to rest during 2-3 minutes before slicing

• The fresh ocean water used during meat processing gives the seal a natural salty flavor. We therefore suggest to season it lightly or not at all.
• Remove the meat from the refrigerator 20 to 30 minutes before cooking in order to temper the meat and allow it to cook more evenly.
• Taking the time to let the meat “rest” after cooking will ensure it is moist, tender and juicy.
• Seal meat is very lean, a minimum of cooking is recommended for it not to dry. Therefore, we recommend cooking seal loins no more than medium rare.
• Seal is a wild and similar to game meat, such as deer or moose, with a slight iodine taste. It goes well with mushrooms, wild berries or algae.

• 100% Canadian Wild Game Meat
• Certified Smarter Seafood
• Excellent source of protein (23%) and low in fat (2%).
• Very nutritious: high in iron, zinc, magnesium and vitamin B12.
• All natural, wild game meat with no antibiotics or growth hormones.

Source: SeaDNA’s Seal Loin Tataki Recipehttps://www.seadna.ca/seal-loin-tataki/