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Cuties of the Pacific [Copy link] 中文

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Post time 2016-11-23 16:38:11 |Display all floors


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Meet pretty and sweet sea lions inhabiting the Sea ofOkhotsk and northern waters of the Pacific ocean. One of the largest coloniesof the animals is located next to Moneron Island. This is where we'll go today.


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Seals are calm when there are no people around.


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As soon as people appear nearby, the animals start moving.


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They make a lot of noise with their voices reminding ofnumerous engine signals.


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They are polygamic and are free to change their partners anytime.


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Females are small while males look much bigger.


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Many of them have scars that were left by the fishing nets.


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A female gets one cub and can feed it during a year.


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A topless female animal?



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They do not become extinct yet but there is such apossibility in the nearest future. That is why the animals are included intothe endangered-species list.


Via:livejournal



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Post time 2016-11-24 11:39:09 |Display all floors
This post was edited by Perfumecity at 2016-11-24 12:26

I thought most of female animals r bigger or stronger than male 1s owing 2 babies raising.     

Comparing with bear moms, it's a bit easier 4 sea lioness 2 luk after cubs.      

Won't the endangered-species list t b longer worry us? Alas...!      

Smile at whatever happens.
任它花开花落,一笑而过!

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Post time 2016-11-24 11:44:38 |Display all floors
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Post time 2016-11-24 21:46:20 |Display all floors
Steller Sea Lion Recipes


Sea Lion Ribs
Cut the ribs up in manageable size pieces. Salt and pepper the ribs. Broil until crispy. This recipe is better if cooked over a fire or coals. Barbeque sauce can be used, but just plain salt and pepper is best.

Sea Lion Liver or Heart
After soaking over night, cut liver or heart in small steak size pieces. Dip the steak pieces in seasoned flour mix (flour, salt, pepper, garlic powder) and fry in grease. This recipe is very good fried with onions.

Sea Lion Steak
Cut steak size pieces from the shoulder area and season with salt, pepper, and garlic. Fry or broil. Also good on the barbeque.

Sea Lion Roast
Cut meat from the breast area, place in roasting pan with lots of onions, a few potatoes, and carrots. Season with salt, pepper, and garlic. Bake at 350 degrees for approximately 2 hours. Roasting bags can be used and makes for a very tender roast.

Beach-Fire Sea Lion Shoulder Roast
Take the shoulder blade with plenty of meat on it, season with salt, pepper and garlic, then wrap in tin foil. Place shoulder blade side down on coals. About 15 minutes before finished cooking, place beach peas, greens and burnet in the foil with some Lee & Perrins sauce. Cook until done.

Boiled Sea Lion Intestines
After cleaning out the small intestines (baking soda or salt can be used, making sure to thoroughly rinse out), soak over night. After soaking, take intestines and slice a small 1 inch incision length wise every 6 inches or so. Stuff about 2 inch sized pieces of fat into incisions. Braid the intestines with the inserted fat and boil in shallow water for about 1 hour. Serve with Lee & Perrins sauce and rice. Also good cold, sliced and placed on bread with fancy mustard.

Sea Lion Burger on the Grill (Serves many)
Take about 3 pounds of burger (ground with some fat, maybe 5%), add 4 eggs, about 3 cups of chopped onions and salt and pepper to taste. Mix all ingredients very well, then shape into huge burgers and grill until done. Serve burgers with fresh steamed fireweed sprouts and rice.

Sea Lion Stir Fry
Take stew size chunks of sea lion meat, flour and season them, then stir fry until almost done. Add a bit more flour and water to make a sauce. Simmer until done and serve over rice or noodles.

Sea Lion Meat, Neck Bone, and Stone Soup
Take stew size chunks of sea lion meat and the neck bones and boil with seasonings of your choice. Add veggies and simmer until done. The neck bones are good to chew on.

Sea Lion Flipper Over a Fire-Pit
Take sea lion flipper and place on the fire to burn off the hair and black skin. This doesn't take very long- maybe a 1/2 an hour with a good fire. Remove the hair and skin as you turn the flipper. Once all is removed, let cool. Place the flipper in a bag with seasonings (salt and pepper) and let sit in a cool place for a day. When ready to cook, simmer the flipper in a big pot with shallow water for about 1 hour. Once fully cooked, take the flipper out and place on a large platter. Eat hot or cold.
Anger is an acid that can do more harm to the vessel in which it is stored than to anything on which it is poured. Mark Twain

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