1) If I am not willing to kill it myself, then I can't eat it. This involves a bit of imagination on my part because I don't regularly kill animals. But I did moose hunt a few years ago, and was involved in food safety inspections at a chicken slaughter plant, so I have a pretty clear idea of all the implications and emotions. And I have made it a rule that I can only eat it if I am personally willing to kill it.
And that brings me to seal flippers.
I found a package of them in my freezer recently. I have been putting off cooking them because, well - I have to be honest - I am not a huge fan of seal flippers.
That's not to say I won't eat them, just that I don't eat them with much gusto.
I feel the same way about turr, in all honesty.
The way I see it, they are both 'fishy' meat. And I am a fan of 'meaty' meat. Meat that doesn't confuse my taste buds by saying "moo" and "gurgle" all in one breath. Maybe my pallet is not that sophisticated? Hard to say, but it is what it is, and I don't fight it much.
This week, I decided it was time. Time for a feed of flippers and for a flipper shoot. I knew it would be a challenge to make them taste good, and I also knew it would be a challenge to make them look good; meat and gravy are some of the least 'attractive' foods to photograph. They can't help it, it is their nature.
The flavour was good, on the outside where all the spices were. Yummy onion. Yummy garlic.
The inside still had a gurgle or two, and it did leave me with a mild longing to swim upstream. Sigh. But it was plenty tender!
The good news is...I can wear my seal skin boots for another year. Phew!