So he collected some livers along with the kidneys we wanted to study. Then he had the ship's cook prepare them. He and the other chief investigator ate them for dinner. I passed.
But rumaki is actually pretty tasty: That's water chestnut and chicken liver, wrapped in bacon, and broiled. I think the key is a lot more bacon than liver!
It take a whole lot of bacon to wrap a Harbor Seal, even the livers and kidneys. You are what you eat, and you pretty much taste like what you eat too. So, including their own disgusting taste and texture seal livers and kidneys would likely taste very fishy, which might be OK if you like old fish.
Some National geographic scientist ( or maybe Farley Mowat) found a frozen/dead penguin egg and decided to have a penguin omelet for breakfast. I think is was a bit greenish and tasted essentially like anchovies. It required the consumption of much of their medicinal ethanol supply to finish eating it. Breakfast of champignons, it was not!
Similar problem arose when some pork ranchers tried feeding them trash fish! Better have some lemon with your poke chop. Why is lemon so favored with fish? The acid in citrus neutralizes the fishy volatile amines from degenerating fish flesh by converting them non-volatile amino salts, so that it appears fresh!
Also from elsewhere: [quote]Generally, the egg of a bird has the flavor of the main component of the birds’ diet. Penguin diet is fish.
Short answer? Penguin eggs taste like fish.
I used to have a cookbook that had an entire section devoted to eggs. How to prepare everything from emu eggs (crack the egg into a bowl, let rest overnight in the fridge, and pour off the oil) up to and including penguin eggs. The entry for penguin eggs said that IF YOU ARE OUT OF ANCHOVIES, USE COOKED, CHOPPED PENGUIN EGGS AS AN ALTERNATIVE.