Description
The Young Seal Loin (veal) has a dark red color but is paler and milder than the Adult Seal Loin. Prepared in a proper manner it has been compared to the dining experience of a fine beef filet mignon. Seal loin should be prepared the same way as tuna or game meat and should be served very rare, even in tataki or sashimi. Its slightly “gamy” taste goes wonderfully with mushrooms, wild berries, seaweed and with a good bottle of red wine!
