6. To serve, soak the meat in cold water for two days. Boil
the meat for one hour and serve with curry sauce and veg-
etables. Fully smoked sea lion may also be used in stew
recipes

HALF SMOKED SEA LION Florence Burton

Kincolith

Preparation of half-smoked sea lion is similar to that of
fully-smoked sea lion except that half-smoked sea lion is smoked
only one or two days. Half-smoked sea lion meat should be
soaked and boiled soon after smoking or preserved by salting
or canning.

SALTED SEA LION

In a ten-gallon wooden barrel:
1. Sprinkle two cups of coarse salt over the bottom.
2. Add one layer of half-smoked sea lion meat.

3. Repeat steps one and two until the barrel is full. Add
another layer of coarse salt on the top.

Cover the barrel well and store in a cool dark place.

5. To serve: Soak the meat for two days, changing the
water occasionally. The meat may be boiled or used in
stew.

SEA LION LIVER

Soak the liver in slightly salted water, changing the water
several times before cooking. Dip the liver in seasoned flour
and fry until tender.
| Certain types of seal liver, notably that of the bearded seal,
have been reported to contain poisonous levels of Vitamin A
and should not be eaten.

PICKLED SEA LION FLIPPERS Grace und Ed Nelson

Kincolith

1. To remove the skin, burn or toast the sea lion flippers over
an open flame.

2. Scrape off the skin and scorched areas of flesh.

3. Cut the meat into strips, approximately three inches by two
inches, and one inch thick.

4 Boil the meat in salted water until it is tender

Pack firmly into hot sterilized pint jars. Add | teaspoon salt
dissolved in 1/4 cup water to each quart far. Leave one
inch head space.

Adjust caps.

7. Following the directions for operating a pressure canner,
process for ninety minutes at ten pounds pressure.

8. Boil the meat, in an open pot for twenty minutes, before
serving.

JARRED SEA LION Florence Burton, Mercy Robinson ~-

‘ Kincolith

1. Sterilize the jars to be used for canning, and be sure that
the jars are in good condition -- no cracks, no chips.

2. Firmly pack hot pint jars with half-smoked sea lion meat
leaving a one-inch headspace.

3. Add 1/4 cup water and 1 teaspoon of fine rock salt, to each
quart jar.

Adjust caps.

~

5. Process ninety minutes at ten pounds pressure, according
to pressure canner directions.

6. Boil the meat, in an open pot for twenty minutes, before
serving.

~

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