"Seal has the texture of steak and tastes like mild beef liver. It's not bad fried with onions, grinds up nicely for meat balls to
simmer in a spicy tomato sauce, and holds its shape in a basic Iles de la Madelaine four root (onions, carrots, potatoes, and turnip)
stew. The black colour is a magnificent counterpoint to the red of the tomato sauce or the subtle orange, gold and white of the
vegetables. Nature has provided for an incredible spectrum of food colours but black is sorely lacking. Purely from aesthetics,
seal meat makes for an unusual addition to the table."
Eating seal, by Barry Lazar, Montrealfood.com.
All sealing communities in the 21st century make full use of the range of products the seals provide, either consuming them at home,
or using them for sale or barter. The major products of seals are food, oil and pelts.
Seal meat is very dark, with a texture similar to steak. It has a rich flavour, rather like mild beef liver. It is very rich in
protein, calcium, iron, magnesium and vitamin B-12.
Since seals carry almost all of their fat immediately beneath the skin, the meat is leaner - and therefore healthier - than beef
or pork. It is also free of the hormones typically used in intensive farming to protect the health or increase the mass or growth
rate of domesticated livestock.
Seal liver and blubber, meanwhile, are excellent sources of vitamin A and contain some vitamin C.
For almost every Inuit community, seal meat is the principal component of the traditional diet. Inuit elders say that seal meat
and organs are a "special food" that keeps us healthy and warm. Seal is also used as a medicine to heal the body and soul from
sickness. Ringed seal liver is a major source of selenium in the Inuit diet, along with beluga maktaaq (skin and blubber).
In Newfoundland, meanwhile, seal meat is made into sausages and pies. Also, seal flippers are considered a delicacy, marinated or eaten