Curious....maybe some Canadien or Alaska guys might know....

Is seal oil rendered from the blubber like whale oil was, or is there another method to liquify and keep the oil.??

Not planning on harvesting any seals and not sure how this question popped into my brain but the one time I had to deal with one of the greasy critters the fat was liquifying at my hand temperature....

Because I am a book nerd, this is a subject I have read about. Yes, seal oil can be rendered into oil, just like bear fat. The big problem is that American seals are presently artificially protected by the Marine Mammals Protection Act, which was needed fifty years ago and definitely not needed now for coastal seals. Which are in overpopulated status. But you can’t do anything to seals in America, until the federal law changes. If this topic interests you, then collect as much fresh bear fat as you can get, and practice rendering it into oil. I have finally figured it out and it’s a fantastic material to have for all kinds of uses.

If I remember right it is illegal to have it in the us

I have seen it done two ways. One is by heating gently on a stove top, the small pieces of fat end up like cracklings and the oil is jarred, typically. The second method is to let the cubed pieces of seal fat render down in a bucket kept in a cool dry place. It would be stirred daily for up to a couple weeks and again jarred for storage.
Not sure of the legality of possession, that would be best researched by the individual, if not of indigenous decent.
There are a few videos on YouTube covering traditional preparation methods.

I think the best way (if intended for human consumption) is to place pieces of the fat in a large kettle of water, heat it up, and skim the oil off the top.
Seal fat will melt in your hand. Don't ask me how I know.

Double boiler would work the best to keep the oil from searing and keeping the oil true to odor. I have heard this is the preferred method if purity is desired for consumption or other uses. Yes body temperature can cause the fat to dissolve in your hand. I have heard this also.

The fermentation method was what was traditionally used by natives. When Tupperware first came out a lot of natives tried to ferment in the Tupperware. This created an anaerobic environment and botulism became a big problem!

Yes, the time / age rendering practice to develop the oil can have draw backs and consequences. Particularly with oil that will be used in cooking and for dipping other food stuffs to supplement your nutritional needs. To protect the working fat from bugs and animals' precautions need to be considered.

Sealing a container in a warmer environment creates a moist condition ripe for mold, mildew and botulism as has been stated. Your container must breathe and be protected at the same time. I have to give the same considerations to all that I do in aging meats, glands and bases.

Natives in Alaska still make seal oil. Fat is placed in buckets, not airtight, and it slowly renders into oil. It is then mostly used as a dip for various food.
It is not illegal for non natives to have it, tho it must be gifted to you. I have some in our freezer.
Used it extensively in the 80s for marten trapping.

Crosspatch would best to answer this one.
many of the old station where they processed seals for the hides and oil you can see on google earth because of the Carbon that comes onshore = rich biomes of wildlife years later

I picked up a gallon years ago by someone that came off the ROCK and use it as a lure in marten trapping

I've heard it's a superb ingredient for coyote concoctions, too.

I believe trappers in Nova Scotia are allowed to refine and have a quantity in their possession.

Great to clean out the arteries.I use it .
There is a place in Newfoundland(carino) that makes seal oil(omega 3) for medicinal use.
Also a couple places in Quebec also.

Correct me if I'm wrong, but I think that non natives in Alaska can still barter for it. I know of non native trappers who get rotted down seal from native friends to use for wolf bait. Really nasty smelling stuff.

I was gifted a quart of it to use for marten once, but I ended up eating it instead.

The late Odon Corr used it in C-50 until he couldn't buy it in the states anymore.Or Crow Creek,can't remember which one for sure he used it in.Both are excellent coyote lure's sure miss visiting with Odon.

Its eaten alot here near the coast. I make it in quart jars, (a bucket is too much). Just cubed up seal fat with no blood, put in a jar and set on the counter covered with a cloth and stirred twice a day with a wooden spoon. It should be clear and slightly foggy color, when its yellow its been stored too warm and is old and generally not eaten then. Its stored in the freezer to keep fresh.

it does have a strong smell that most will shy away from, but its a acquired taste and very good once your used to it.

Some will have a wooden keg on the porch with a board on top, to dump seal fat into to render down. And a dipper to extract the oil. I never heard of anyone cooking it down although I do render moose and bear fat like that.

A bowl is set in the table, salt is added, and dry fish and meat are dipped and eaten, a spoon full is added to soups, frozen fish is dipped and eaten as well.

I have had pure seal oil with berries added frozen at -20 its the constancy of Karo syrup and needs to be eaten fast indoors or turns back into runny oil fast.

Seal meat is very good too, eaten it with the fat.

Thanks for all the comments, I appreciate it.
Yeah, you can't even talk dirty to marine mammals in the US, not that we don't have plenty, mostly Harbor seals and lately gray seals that show up around November.
They sometimes get tangled up in fishing gear, thus my very limited experience... Yes the smell is "distinctive", lol and I've read it's got a better omega 3 ratio than fish oil....

Wish we could buy it and try it.