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May 28, 2009

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It has to be eaten immediately after the kill; seal meat spoils and goes rancid very, very easily, due to all that excess fat and the high hemoglobine and myoglobine content. Actually, eating it straight away was about the only thing she did right.

The thing is, you should really wear gloves when meddling with the carcass. Seal blood contains this peculiar bacteria - I forgot what the name was - which is very easy to catch. The infection causes the joints in the person's fingers to go rigid, and the after-effects can be so severe that an amputation may be required. Missing fingers were all too common among Finnish sealers still back in the 1950s.

As a hunter, I'd say that she was way too reckless, but on the other hand, that's probably what being "totally cool" is all about.

(Regrettably, seal meat is not commercially available in Finland. This has nothing to do with the EU legislation; the required trichina and intestine inspections alone make the meat far too expensive.)


Cheers,

J. J.

Jussi, I am ever more in like with your country. Are you sure you don't want to quit the E.U. and become a commonwealth?

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