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.

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.”