Traditional Recipe: Seal Soup

Courtesy of the Alaska Native Medical Center

Start to Finish: 120 minutes

Servings: 4

1 to 2 pounds seal bones, including meat and fat (see note)
8 cups water
2 carrots, diced
2 stalks celery, diced
1/2 onion, diced
2-3 cloves garlic, minced
Salt and pepper (to taste)
1 cup uncooked rice, dried macaroni or raw, diced potatoes
Optional: 1 cup beach lovage or seaweed


  1. Trim meat and fat from bones and cut the meat into cubes. Boil the bones in water for at least 50 minutes, reducing liquid by half. Strain and set stock aside.
  2. Over medium heat, sauté meat and vegetables. Season to taste with salt and pepper.
  3. Add stock and rice. Simmer for 30 minutes and remove from heat.
  4. Add greens and cover to allow them to wilt. Serve immediately with Pilot Bread.

Note: Harbor seals are protected by the Marine Mammal Protection Act of 1972 but may be hunted by Alaska Native people for subsistence purposes. For more information, visit