A lovely story out of Svenska Dagbladet that a cookbook has been published, in Norwegian, Swedish and Finnish simultaneously, containing twelve recipes for seal. There is a more detailed treatment of this important story n Expressen, where the editor of the book, Åke Granström of the Swedish Hunters’ Association is interviewed. He likes his seal smoked, and says it can be unbelievably tender, and slightly reminiscent of liver. The trouble is that the meat, which was very popular until the Second World War, is now hard to find. Only 150 seals a year may be legally shot in Sweden, to preserve fish stocks, but he thinks it may be easier to buy in Finland.
Next year, I want to read the Salmon Farmers Cookbook. No apostrophe.