APPROVED AND CERTIFIED
Our processing facilities, for all of our seal cuts (loins, flippers and trims) as well as our jerkys, are all certified by the Canadian Food Inspection Agency (CFIA) and Health Canada. Our processing facilities, for our seal charcuteries and phoconailles, are all certified by Quebec Ministry of Agriculture, Fisheries and Food (MAPAQ). SeaDNA seal oil meets or exceeds Health Canada standards as well as the World Health Organization’s most stringent guidelines. Health Canada certifies all facilities that are part of our SeaDNA oil production line.
ADVANCED PURIFICATION TECHNIQUES
Following the guidelines of Good Manufacturing Practice (GMP), SeaDNA seal oil is refined through a “bleaching and deodorization” process. This crucial step eliminates environmental toxins and increases resistance to oxidation.
KNOW-HOW FROM THE MAGDALEN ISLANDS
Our processing know-how for seal meat comes from Mr. Réjean Vigneau, from the Magdalen Islands (Îles-de-la-Madeleine), a small island located East of the province of Quebec. Mr. Vigneau worked closely with the MAPAQ in order to develop harvesting, conservation and processing protocols for high quality seal meat.
PREMIUM SEAL MEAT
All of our products follow strict food, transportation and processing protocols approved and inspected by the Canadian Food Inspection Agency (CFIA) for all of our seal cuts (loins, flippers and trims) as well as our jerkys. Brined in frozen sea water, all our meat cuts are defatted manually.