Two Flippers in Every Pot

seal_steak
Poutine, smoked salmon, tourtieres (seasoned meat pies), and ice wine are some of the more well-known gastronomic specialties of Quebec. Yet way under the radar swims one of the province’s more obscure but historically important offerings: seal. Who would have guessed that their flippers make a mean terrine? “Dark Meat, Bright City,” the story of my recent quest for seal in Montreal, was published in this month’s Perceptive Travel.

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About OmnivorousTraveler

Darrin DuFord is a travel writer, mapgazer, and jungle rodent connoisseur. His writing has won numerous awards and has appeared in The San Francisco Chronicle, BBC Travel, Gastronomica, Roads & Kingdoms, Narratively, and Perceptive Travel, among other publications. He is the author of Breakfast for Alligators: Quests, Showdowns and Revelations in the Americas (released in July 2016) and Is There a Hole in the Boat? Tales of Travel in Panama without a Car, silver medalist in the 2007 Lowell Thomas Travel Journalism Awards.
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