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.

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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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