Savory Seal Hearts

Savory Seal Hearts
1 Large seal heart
1 cup Breadcrumbs or cooked rice
1 teaspoon Parsley
1/2 teaspoon Sage
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Onion flakes, softened in lukewarm water
Some slices of fat bacon
2 tablespoons Melted butter
Soak the heart in salted water overnight.
Wash the heart well and trim off the fat, large veins and thread-like cords
Cut the heart into thick slices.
Grease a casserole well with butter.
Make a stuffing of breadcrumbs or cooked rice, parsley, sage, salt, pepper and the onions.
Toss lightly.
Place the slices of heart, stuffing and slices of fat bacon in alternate layers, in the greased casserole
and top with the melted butter.
Cover tightly and bake in a moderate oven for at least 2 hours.
Serves 4.

This recipe from:
http://www.fica.k12.nf.ca/Grassroots/doti/sealing_recipes.htm

Hats and other 'clubware' from:
http://www.cafepress.com/iclubseals

Bushwacker

1st Shoot Your Seal - Seal Cookbook Launched

A ski mounted hide to hunt seal from
http://www.greenland-guide.gl/upernavik/hiking-sailing.htm

A cookbook purporting to be the first in the world containing recipes only for dishes made with seal has been launched in Sweden.
"Seal tastes wild and of course it is nutritious," said author Susanne Jonsson to newspaper Västerbottens Folkblad as she launched the book. The book is being published in Swedish, Finnish and Norwegian. Twelve chefs have contributed their best seal recipes to the book. Åke Granström of the Swedish Association for Hunting and Wildlife Management is project leader for the book. He told Expressen that seal meat is rarely found in shops, and that most people get hold of it through contacts. He said he understands that some people are opposed to the idea of eating seal.

"There was a time when there were very few seals, but what people don't know is that seal numbers are increasing very rapidly at the moment. We couldn't have published this book in the mid-80s, but a protective cull of the animals is now underway, so it's obvious that we should make use of the meat. It's good, so we might as well eat it.”

http://www.thelocal.se/4648/

Dr. Lure Fishing

Dr Mike Ladle is probably the leading British authority on lure fishing in the salt for Sea Bass (like Stripers in the USA / AKA Suzuki in Japan) and in freshwater for Pike and Carp. He is often credited with kick starting the popularity of salt-water fly fishing in the UK.
Lure fishing with 20-30 pound braid, he takes a stand against the super light tackle idiocy that claims to ‘give the fish a chance’ pointing out that this is actually giving the fish a chance to swim off with a lure in its mouth.
Unlike the fishing journalists in fishing magazines he has no agenda to keep advertisers sweet and sell you new gear. His approach is based on having a small amount of inexpensive gear and large amount of understanding of fish behaviour. His book Operation Sea Angler is free to read online, and his blog is informative as he puts a lot of time into keeping up to date with the latest findings from marine biologists across the world.
Doc Ladle uses his blog to promote his range of DVDs detailing the tactics he uses to fish in the Caribbean. What he doesn’t mention is that he’s also the designer of the SureSpin range of rods – including the highly rated 4SureSpin travel rod. I use Shimano STC myself, but next time it’s a 4SureSpin for sure (!).
One of the good guys check him out
Bushwacker

http://www.mikeladle.com/osa.html

Doc Ladle is asking the UK's fisherfolk to sign this petition to Increase the MLS for Bass to 45cm for commercial and recreational anglers. A very good idea. Please help.

http://petitions.pm.gov.uk/BassMLS/