Seal meat

Seal meat, encompassing the flesh, blubber, and organs of seals, has been a staple in human diets for centuries. Traditionally, it is prepared in various ways, often dried before consumption. Although its use has diminished in many parts of the world, it remains a crucial food source in countries such as Japan, Norway, Iceland, the Faroe Islands, Canada, and Greenland. It is also an essential part of the diet for indigenous communities like the Inuit and Chukchi people.

Researchers from the University of Bergen and the National Institute of Nutrition and Seafood Research conducted a study on the nutritional value of seal meat, focusing on hooded seals and harp seals from Greenland. They discovered that seal meat is generally lean, containing less than 2% fat, with most of this fat being healthy monounsaturated fats and omega-3 fatty acids. Seal meat is also rich in protein and has a well-balanced amino acid profile. However, the study noted that nutritional content can vary depending on the seal's age and size.

Seal meat and blubber are considered high-quality foods due to their rich bioactive components and nutrients. Even a small portion of seal meat can provide a significant amount of a woman's daily recommended intake of vitamin B12 and iron. Interestingly, harp seal blubber was found to have higher levels of eicosapentaenoic acid (EPA), a beneficial omega-3 fatty acid, compared to the muscle tissue. Additionally, seal meat is rich in essential trace elements like iron and zinc, which are vital for maintaining good health.