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SEA LION

Sea Lions are hunted as they ollow the culachon runs in
late March and April. Sea lions ani seals are skinned, cleaned
and hung to bleed. The meat may be cut and soaked, if desired,
in a salt brine (1/2 cup salt per gallon of water) for two or
three hours to remove the gamey flavour.

There are many ways to serve sea lion and seal meat; it
may be boiled, fried or used in a stew. The large sea lion flippers
may be jarred and are said to taste similar to pickled pigs’ feet.
The fiver of the sea lion, often considered a delicacy, has a
flavour similar to that of becf liver.

Sea lion meat should always be well cooked as it has been
reported to contain the small parasite, Trichinella Spiralis, which
causes Trichinosis. (See the warning for Wild Meat on page 32.)

FULLY SMOKED SEA LION Shirley Angus -
Kincolith

Fully smoked sea lion should not be stored for long periods
of time. It is usually smoked in small quantities that can be
eaten before the meat spoils. The method for smoking the meat
is as follows:

1. Skin, clean and hang the animal to bleed.

2. Cut the meat into strips one and one-half inches thick and
two feet long.

3. Hang the meat over the poles in the smokehouse.

Build a medium size fire of cottonwood or alder branches
in the middle of the smokehouse floor. Maintain a steady
fire continually.

5 Smoke the meat for three or four days until it is very dry.
The meat should be turned occasionally to allow it to dry
evenly. The drying meat may be worked with the hands,
bending and folding it as it dries to make the finished
product softer. (aver)