The flavor profile of seal meat is a complex subject, largely dependent on the species, age, diet, and method of preparation. Descriptions commonly include a strong, gamey taste often likened to wild duck or venison. The taste can also exhibit fishy or oily notes, reflecting the animal’s marine diet. “Seals” in our keyword is the plural form of the noun “seal,” referring to marine mammals. The question concerns the characteristic flavor of their meat.
Understanding the flavor of seal meat is important culturally and nutritionally for communities where seal hunting is a traditional practice. In these regions, it represents a vital food source, contributing essential fats, proteins, and micronutrients to the diet. Historically, seal meat has been a crucial component of survival, particularly in harsh Arctic and subarctic environments. Its consumption is often tied to deeply ingrained cultural practices and traditions.
