Seared Seal, With A Side Of Hypocrisy

From The New York Times:

_[A]lmost every table [at Montreal's Au Cinquieme Peche bistro] was sampling an appetizer plate that included . . . a seared, rare loin, dark red in color, with a texture and taste akin to beef tenderloin. But the meat was not beef. It was seal.
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Across town, at Les Îles en Ville, Andree Garcia, an owner and chef, has elevated seal from an occasional specialty to a regular feature. . . . She has noticed a pattern among the customers who order it: many are tourists from France. "The French are against seal hunting," Ms. Garcia said, "but when they come here, they want to eat it."