Recipes for an Antarctic cook

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 fur...

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Bibliographic Details
Published in:Polar Record
Main Author: Cutland, Gerald T.
Format: Article in Journal/Newspaper
Language:English
Published: Cambridge University Press (CUP) 1959
Subjects:
General Earth and Planetary Sciences
Ecology
Geography, Planning and Development
Antarctic
The Boil
Antarc*
Polar Record
Online Access:http://dx.doi.org/10.1017/s0032247400066754
https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0032247400066754
Description
Summary: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.

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