ROTHERA BASE (Antarctica): Once the “delicacies of the Antarctic,” fresh seal brains, penguin eggs or grilled cormorant are off the menu at research bases where chefs rely on imported and often frozen food.
But a 1950s recipe book at the base run by the British Antarctic Survey gives an insight into life as it used to be, with staff making penguin egg omelettes or cooking seal hearts. “Seal brains ... I would consider one of the delicacies and luxuries of the Antarctic, and was enjoyed by most members of the base when I was chef,” the unnamed author wrote.
In a chapter on seal brains, he listed recipes for fried seal brains, seal brains au gratin, brain fritters, seal brain omelette and savoury seal brains on toast. The cook must be a man – there were no British women in Antarctica at the time.
He also said cormorants, or shags, are delicious. “My advice is if you see any around, take a rifle and knock a few off. It is a meaty bird and one is enough for about six people.” The author said he did not like penguin but that many also considered it a delicacy. Young penguins taste best, the book says. Some say it tastes like a fishy version of chicken.
“You look out the window in the UK and you’ve got last night's empty wine bottles and black bags in a dumpster. Here you’ve got icebergs rolling by,” Sherwood, aged 49 said of his view from the kitchen. — Reuters
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