Seal meat

Meat from youngharp seal

Seal meatis the flesh, including theblubberand organs, ofsealsused as food for humans or other animals. It is prepared in numerous ways, often being hung and dried before consumption. Historically, it has been eaten in many parts of the world, both as a part of a normal diet, and as sustenance.

Practice of human consumption continues today inJapan,South Korea,Finland,Sweden,Norway,Denmark,Iceland,theFaroe Islands,theInuitand otherindigenouspeoples of the United States (including theMakah peopleof the Pacific Northwest),Canada,Greenland;theChukchi peopleofSiberia,and theBequiaIsland in theCaribbean Sea.

Nutritional value

Seal meat

Nutritional value per 100 g (3.5 oz)
Fat	3.2g
Saturated	.820g
Monounsaturated	1.720g
Polyunsaturated	0.060g
Protein	28.4 g
Vitamins	Quantity %DV†
Vitamin A equiv.	13% 116 μg
Thiamine (B1)	83% 1 mg
Riboflavin (B2)	41% 0.530 mg
Pantothenic acid (B5)	13% 0.650 mg
Minerals	Quantity %DV†
Calcium	0% 5 mg
Iron	109% 19.60 mg
Phosphorus	19% 238 mg
Sodium	5% 110 mg
†Percentages estimated usingUS recommendationsfor adults,except for potassium, which is estimated based on expert recommendation fromthe National Academies.

Seal blubber and meat was studied to help understand the nutritional composition. Two species were evaluated by the Department of Biology of theUniversity of Bergenand theNational Institute of Nutrition and Seafood Research.The species were thehooded seal(Cystophora cristata) andharp seal(Phagophilus groenlandicus). The specimens used in the study were taken fromGreenland'sWest Ice.

Seal meat in general is lean, containing less than 2% fat. This fat is mostlyMUFAs,long- and very long chainomega-3PUFAs.Also, the meat is high in protein and has an amino acid composition that is well balanced.

Seal meat hanging to dry onSt. Lawrence Island

The study showed significant differences in nutritional composition from one seal to another. This may have been due to the highly varied age and size of the seals tested. In general, both the meat and blubber can be considered to be high quality food in terms of bioactive components and nutrients. On average, a woman's recommended daily intake of vitamin B12 and iron can be met with only 40 grams of seal meat.

A significant difference between species was found in the eicosapentaenoic acid (EPA) content of both the meat and blubber. Harp seal blubber contained 9.2% while the muscle tissue contained only 3%.

High levels of trace elements were found. In particular, hooded seal muscle meat contained 379 μg/g of iron and harp seal muscle meat contained 30 μg/g of zinc.

See also

• Country food
• Inuit cuisine
• Chukchi cuisine
• Flipper pie
• Marine mammals as food
• Wildlife trade
• Food portal