How do you cook sealflipper?!
How do you cook sealflipper?
I am orginally from Newfoundland and flipper is considered to be a real treat.Don't mock it until you have tried it.No Greenpeace replys.
Answers:
When I worked at CP hotels and had a short stint in St Johns, we made it for our Sunday buffets once and a while.
You first have to soak it in warm water with a good dose of bicarbonate of soda, to remove any tissue, it is best to rinse it after that, blanch them to get rid of the outer fatty bits. Cool and then cook with carrots, onions herbs and scrunchons, for 30-45 minutes, then you can add it to the gravy and other veg, into a pie pan and top it with you dough and baked for 45-60 minutes, I like lard pastry, and I cut the veg into 1/2 cubes, like onions, carrots, mushrooms and leeks if you like, mix in a can or 2 of tinned beef gravy, the flipper bits and some more scrunchons, mix and put it all together.
I make mine as individual small pies but a large one for a family is fine, you will have to get someone back home to air freight you some, but one word of caution, make sure they are vacuum sealed, there could be a security issues if there are not properly sealed and packed.
My Hawaiian-Inuit friend said that you could bury the fresh flippers in a sack until they fermented (rotted?), and then enjoy the bacteria-treated and tenderized meat (I suppose it's like ageing beef). He said to do the same thing with Salmon heads too-"stink heads". In both cases, you've got to see how it's done, becuase if you mess up, you can poison your family.