The Young Seal Loin (veal) has a dark red color but is paler and milder than the Adult Seal Loin. Prepared in a proper manner it has been compared to the dining experience of a fine beef filet mignon. Seal loin should be prepared the same way as tuna or game meat and should be served very rare, even in tataki or sashimi. Its slightly “gamy” taste goes wonderfully with mushrooms, wild berries, seaweed and with a good bottle of red wine!
Our frozen seal meat has been treated by our unique handling process. Part of this process is the removal of all fat from the meat which prevents if from oxidizing quickly. This ensures the true fresh, delicious taste of seal to be delivered to the table.
- 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.
- Sear the meat one to two minutes on each side according to the thickness of the steak.
- The internal temperature of your seal loin must reach between 56 and 68 degrees celsius.
- 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.
Storage time for the refrigerator:
7 days in the vacuum bag and 3 days outside the vacuum bag.