Recipes for seagull?
 

Having eaten seagull once when marooned off the coast of Korea, I can
assure you that although it served to fill the void, It was definately
not a delicacy. It tasted like raw fish, as would be expected.

Ron C.
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On Mon, 18 Aug 2003 02:34:05 +0100, David Hawthorne
> wrote:

>I gather that seagulls (esp. those of the black-headed type) used to
>be a delicacy in Britain in years gone by (I remember reading a
>newspaper article many years ago in which it was mentioned that they
>used to keep the gulls caged and feed them nothing but oatmeal for
>several weeks in order to fatten them up and remove all traces of salt
>from their flesh).
>
>Some of the breeds are as big as chickens, they're plentiful and they
>always seem to be well-fed - I'd be amazed if there were not places in
>the world that still exploit the birds as a food source.
>
>My grandma also told me a story about how, during WWII, her dad
>returned home one evening with a brace of freshly-shot herring gulls
>to supplement the rations (apparently they were really greasy and
>tasted awful when prepared as chicken).
>
>It's made me very curious indeed. I would be interested in learning
>some seagull recipes from different parts of the world and the correct
>way in which to prepare the meat. Also, if anyone here has eaten gull
>before, I would like to know their opinion of it...
>
>Anyone able to help?