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From the Montrealfood.com link...
....Seal has the texture of steak and tastes like mild beef liver. It's not bad fried with onions, grinds up nicely for meat balls to simmer in a spicy tomato sauce, and holds its shape in a basic Iles de la Madelaine four root (onions, carrots, potatoes, and turnip) stew.
How would YOU like a nice bowl of sealball stew?
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