Seal Is On The Menu in Canada's Parliamentary Restaurant
During last year's seal hunt Brian posted about Canada's Governor General gutting a seal and eating its heart. Canada's Minister of Defence helped himself to a seal banquet as well. When it comes to seal, Solidarity Forever.
But now they don't have to go to the Arctic for a traditional Inuit feast; they can just pop over to the Parliamentary Restaurant, where seal is the chic thing, the hot ticket item for those who want to show support for the seal hunt.
The organizer of the seal fest is a Quebec Senator; according to the Globe and Mail,
"It's to demonstrate that we have quasi-unanimity on the Hill," Senator Céline Hervieux-Payette said yesterday after the menu for the seal fête at the parliamentary restaurant was distributed to reporters. "There is only one dissident."
Only one Canadian politician appears to have the guts to oppose the hunt. Senator Mac Harb notes that most seal meat is just abandoned.
"the vast majority of sealers don't even touch the meat," he said. "If you don't cook it in a certain way, it's not edible."
From An illustrated guide to tools used to kill seals in Canada
Senator Céline Hervieux-Payette insists that groups that oppose the seal hunt are only in it for the for the fund-raising , and are nasty and intimidating. She didn't comment on the guys with the hakapiks.
The Senator also doesn't take any crap from people who write to complain about the seal hunt, either; when an American complained that the seal hunt was horrible four years ago, the Senator responded that what she finds horrible is
"the daily massacre of innocent people in Iraq, the execution of prisoners - mainly blacks - in American prisons, the massive sale of handguns to Americans, and the destabilization of the entire world by the American government's aggressive foreign policy, etc."
The Globe talks to a chef in the Magdalen Islands at Auberge chez Denis à François, who explains how to cook it, using a recipe that will not soon be seen on Planet Green:
The Auberge marinates it in wine and then braises it. "But you can cook it many ways," Mr. Painchaud said.
The key, he added, is to remove all of the fat. "The fat tastes very, very bad, so we take it off. So that gives us a very dry meat."