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ROTHERA BASE, Antarctica (Reuters) - Once the "delicacies of the Antarctic," fresh seal brains, penguin eggs or grilled cormorant are off the menu at research bases where chefs rely on imported and often frozen food.
"You have to use what you've got in the store. Frozen stuff, tinned stuff and if you're really desperate the dried stuff," said Alan Sherwood, a widely praised chef at the British Rothera base on the Antarctic Peninsula.
"We're now onto dried onions because we've run out," he said. "You can't just go out and buy some."
Rothera gets most of its supplies by ship twice a year -- in December and March -- with the occasional flight from Chile.
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"You have to use what you've got in the store. Frozen stuff, tinned stuff and if you're really desperate the dried stuff," said Alan Sherwood, a widely praised chef at the British Rothera base on the Antarctic Peninsula.
"We're now onto dried onions because we've run out," he said. "You can't just go out and buy some."
Rothera gets most of its supplies by ship twice a year -- in December and March -- with the occasional flight from Chile.
Seal brain, penguin breasts off Antarctic menus
Once the "delicacies of the Antarctic," fresh seal brains, penguin eggs or grilled cormorant are off the menu at research bases where chefs rely on imported and often frozen food.
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