Tips For Cooking Seal Meat

Rich in protein, full of vital minerals, and low in fat, seal meat is an excellent addition to any diet. But trying a new food can be intimidating. Are you uncertain how to prepare seal? Do you wonder what it tastes like? Not sure how or where to buy it? We’re here to offer a few tips to get you started on this marvellous culinary adventure.

First, be familiar with the different cuts of seal meat available, and what method of cooking is best for each.

A few general guidelines to get your started working with seal loin:

1. Buy from a reputable source. Seal meat cuts should be generally free of visible fat, and a deep dark red.
2. Remove meat from the refrigerator 20 to 30 minutes before cooking to bring it to room temperature and allow it to cook more evenly.
3. Go light on the seasoning, especially salt. Seal meat is often processed using clean ocean water, giving the meat a natural, bright salty flavour. You may not need to add additional seasoning.
4. For loins: sear the meat one to two minutes on each side, depending on thickness. The internal temperature must reach between 56˚C and 68˚C.
5. After cooking, tent the meat with aluminum foil and allow it to rest for several minutes. This will ensure it is moist, tender, and juicy.
6. And finally: let your creativity and preferences be your guide! Experiment by replacing beef with seal in your favorite recipes. Try seal tartare or tataki. Treat seal loin as you would a fine steak. Check out our seal meat recipes to get started!

Seal flippers are excellent in stew, braised or confit and is perfect for pulled meat.

1. Season the flipper and sear it each side using olive oil. Add butter to finish the coloring of the meat.
2. Fry the vegetables. Add garlic, thyme, maple syrup.
3. Reduce the heat by half and add the cranberries.
4. Pour the veal stock. Cover.
5. Bake at 280-300 °F for 5-8 hours depending on the size of the flipper.
6. Make sure to add stock on top of the meat to prevent the meat from drying out.
7. Check the cooking, the meat must be pulled easily from the bone.
8. Remove the flipper and reduce braising liquid in a pan to reach the perfect consistency.
9. Spoon the sauce over the meat.

Downhome Life and SeaDNA propose delicious braised flipper recipes.

Although seals live in the sea, they are mammals and the meat is more akin to game like moose or deer than fish. High-quality seal meat, prepared properly, has no fishy taste at all.

Todd Perrin of Mallard Cottage in St. John’s says seal meat has “got a taste of the sea, with the richness of dark game meat.” Eric Pateman, of Edible Canada Bistro on Granville Island, Vancouver, describes seal meat as “ahi-tuna mixed with moose.” The texture, depending on the cut, can be similar to duck, beef filet, or veal.

Ready to give it a whirl? We have compiled a list of places to purchase seal meat, as well as restaurants known to have seal on the menu, at least seasonally.