Pastry-crusted seal flipper, a dish native to Newfoundland and apparently an acquired taste:
"...Stopping in a grocery on my way to Cape St. Mary's, I spot the object of my quest: flipper pie. I've read about this renowned local dish. The first step calls for soaking seal flippers in baking soda, which turns the fat white for easy removal; next, you roast the things for two to three hours. Sounds reasonable enough.
"The pie looks okaaaay. I carry the golden pastry to the in-store cafe, where the cook heats it up for me. It smells okaaaay. Local patrons nudge me on. I nibble at the edges. It seems to taste okaaaay. A bit fishy, though. Patrons hold back snickers, reassure me that it's an acquired taste. I take a forkful, slowly chew. Sort of like pot roast. Or the dark meat of bluefish. No matter: Swallowing does me in. I gag, bequeath the pie amid laughter and dash to the car to chase the beast down with gobs of peanut butter." --Paula Stone, "A Trip Off the Old Rock," Washington Post, Sunday, April 22, 2007; Page P01.