Seal Meat: Veal of the Ocean

“The meat is pretty much not like much else you’ve ever eaten,” says Perrin, chef/owner of The Mallard Cottage, a restaurant on the forefront of the new Newfoundland cuisine. “It has that kinda gamey, iron-y, almost kind of organ meat flavor. But when it’s fresh, it has a little taste of the sea. Read the rest here 19:09