The flavor profile of seal meat is often described as strong and gamey. Its taste is influenced by the animal’s diet, which primarily consists of fish and crustaceans, imparting a distinct, oily character to the meat. This characteristic taste differentiates it from more common land-based meats like beef or lamb. It possesses a pungent aroma often described as reminiscent of fish liver oil or wild game. The texture can vary depending on the cut and preparation, ranging from tender to somewhat tough.
Consumption of this particular meat has deep historical roots in many coastal communities, particularly in Arctic and sub-Arctic regions, where it has served as a crucial source of protein and essential nutrients for centuries. Historically, every part of the animal was utilized, minimizing waste and maximizing resourcefulness. The specific nutritional benefits include high levels of iron, vitamin B12, and omega-3 fatty acids, contributing to overall health and well-being, particularly in environments where other food sources are scarce. This food has significant cultural importance for many Indigenous populations.
