Seagull recipes

Almost everywhere in Denmark is close to the sea. Seagulls belong to the coast and when depicted are often set against a blue horizon. It is a symbol of freedom that incorporates all the associations of the vast sea / landscape.

When supplies of food are low, such as in bad weather at coastal towns, or in war time, seagull meat was a source of protein and a pleasant substitute to fish. If prepared carefully it tastes like game or chicken. Grey seagulls are the best to eat as they are the baby’s and their meat is more tender.

The recipes I have put on display are all found on the internet. Some of them are from Greenland, others from Denmark and Norway. I have chosen 7 recipes - one for each day in the week.

When I was about to translate all the texts, Google quickly gave me a rough estimate of the english meaning. I found that the Google-engine’s distortion of the original texts reflected their nature and decided to leave them raw and incorrect.

The Bing and Grøndahl Seagull plate I bought on an auction site. Bing & Grøndahl was founded on April 15, 1853, by Grøndahl, who was a figurine maker for the Royal Danish Porcelain Factory, and the Bing brothers, who were art and book dealers.

The company’s signature design, Seagull, was created in 1892 by designer Fanny Garde (1855-1925). Due to its popularity from the 1950s to the 1980s, the Seagull design was considered the “National Service of Denmark”. During that period one out of every ten Danish households owned some of the dinnerware service.