A semi-traditional Newfoundland dish, normally baked in a pie or casserole. Seal meat is particularly oily, and normal preparation requires lengthy boiling before cooking. It tastes rather interesting but nothing particularly appealing.
I worked for a while in Newfoundland, many years ago, and one of my neighbors, another mainlander like me, was determined to out Newfie the Newfies. He aquired some seal flippers, and having no idea how to cook them, decided to barbeque them (they look vaguely like veal cutlets). The resultant fire from the burning oil put a black sear fifteen feet up the side of his house, and two fire extinquishers to quench.
