Year-end Sale % OFF 
Abstract
The meat of young shags, seals and penguins makes excellent eating but, in the natural state, it is rather too highly flavoured to be palatable. It should therefore be washed thoroughly and hung in the fresh air for a few days, or in the case of shags for a couple of weeks, before cooking. It is further improved by blanching; this consists of putting the meat in cold water, bringing the water to the boil, then removing the meat and washing it.Remove all blubber before cooking. Always use beef suet in cooking these meats.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
