Comments on: Eating Seal Meat: Vancouver Chef Puts Seal on Menu

By: Harvest4Balance

Harvest4Balance — Tue, 21 Feb 2017 20:05:47 +0000

Would love to try the seal loin. Beaver meat has exceptional recipes. I served guests who really enjoyed their meal. Using sour cream was one which would pair up well with Pasta. The trick with beaver is to let the carcass age like beef for about 5 days, then the fat will peel off well. Otherwise the sappy taste of their bark diet will transfer into the dish.

By: Gil Theriault

Gil Theriault — Tue, 07 Feb 2017 17:03:05 +0000

In reply to KaD. And don't forget IFAW in the mix. All anti-sustainable use groups that are very dangerous for livelihood and biodiversity all around the world.

By: KaD

KaD — Thu, 02 Feb 2017 18:03:59 +0000

The Humane Society (www.humanewatch.org) and PETA (www.petakillsanimals.com) are both corrupt groups who glom on to animal ‘rights’ for money. PETA was even convicted of paying people to skin animals alive so they could film it and call it ‘fur industry cruelty’. Why not just film REAL cruelty? Because it’s not LEGAL to skin animals alive, anywhere. I don’t understand why anyone would give either of them the time of day.

By: Bob Hodgskiss

Bob Hodgskiss — Thu, 02 Feb 2017 15:12:29 +0000

Serving seal sounds quite delightful, While in Argentina on a hunting/fishing trip a year ago we were served a large plate of what looked like Kalamari, tasted like Kalamari, absolutely super. Our guide asked the waiter what the dish was, he replied that it was otter. If you catch an otter, cook it up!
Cute little bunnies are on menus, are tasty, nobody
squawking about that.
Get a life protesters.