Flip for Seal Flipper this Summer!

It can be intimidating trying to cook anything new. Especially something as unique as seal flipper. We know that it may not have the best reputation among foodies, but trust us: This isn’t your parents seal flipper!

When prepared correctly the flipper will have a taste similar to beef/liver. It’s also one of the most nutritious proteins available. Low in fat and high in protein, iron, calcium and Vitamin B12 this sustainably harvested Canadian classic is a meat worth exploring. To help you do so, we have put together some recipes that your friends and family will love. 

It all begins with the initial cook of the seal flipper. And here is how to do it:

Braised Seal Meat, Root Vegetables and Cranberries


  • 1 seal flipper
  • 2 liters of veal or chicken stock
  • 3 onions
  • 2 large carrots or 6 to 8 Nantaise carrots
  • 1 garlic clove
  • 2 sprigs of thyme
  • 150ml of maple syrup
  • 200g of cranberries
  • Olive oil
  • Butter
  • Salt


  1. Season the flipper and sear it each side using olive oil. Add butter to finish the coloring of the meat.
  2. Fry the vegetables. Add garlic, thyme, maple syrup.
  3. Reduce the heat by half and add the cranberries.
  4. Pour in a cup of veal stock. Cover tightly with tin foil.
  5. Bake at 280-300 ° F for 12 hours depending on the size of the flipper.
  6. Every hour check the meat and add stock as needed to prevent the meat from drying out.
  7. When the flipper is ready the meat will easily fall off the bone.
  8. Remove the flipper and reduce braising liquid in a pan to reach the perfect consistency.
  9. Spoon the sauce over the meat.
  10. Serve


Once these steps are completed you will have a delicious new taste to enjoy! The flipper is excellent on its own but can also be added to some traditional recipes for a familiar taste the family will love. A couple examples are below:

Pulled Seal Flipper BBQ Grilled Cheese and Apple Sandwich

For 4 people


  • 450 g (1 lb) cooked seal flipper (from above recipe)
    • 125 mL (½ cup) sauce (use about half cooked braising juice, half BBQ sauce)
    • 8 slices of cheddar cheese
    • 8 slices of bread
    • 16 thin slices of green apple


  1. Preheat the BBQ to medium-high. Oil the grill.
  2. In a large aluminum dish, combine the pulled seal and the sauce. Place in the indirect cooking zone and reheat for about 30 minutes, stirring frequently.
  3. Meanwhile, toast the slices of bread on the grill for about 2 minutes.
  4. Use two slices of cheddar per sandwich, the first goes on the bottom piece of toast before adding the pulled seal. The apple goes on top of the seal, then the second slice of cheddar. Add the second piece of toast to complete the sandwich.
  5. Place on the grill over indirect heat for a few minutes to melt the cheese.
  6. Enjoy!

Pulled Seal Flipper Poutine

For 4 people


  • 600 g fresh cheese curds
  • 10 Yukon gold potatoes cut into French fry size
  • 500 g Pulled seal flipper (from above recipe)
  • 500 ml (2 cups) of poutine sauce
  • 1 large onion, diced
  • 15 ml of olive oil
  • Salt and freshly ground pepper
  • Canola oil (for fryer)


Home fries:

  1. In a large bowl, soak the cut potatoes in cold water for about 30 minutes in the refrigerator.
  2. Preheat the fryer oil to 325 ° F (165 ° C). Drain and clean the potatoes with a clean cloth and place them in the fryer basket. Immerse in hot oil and cook for about 2 minutes.
  3. Drain fries and place on paper towels. Let cool. Increase the temperature of the fryer oil to 375 ° F (190 ° C). Re-fry the potatoes for 2 to 4 minutes or until the fries are golden brown.

Sauce :

  1. In a saucepan, cook the onion until lightly browned.
  2. Add the poutine sauce and some of the braising juice from the flipper.
  3. Reduce sauce to desired consistency, then add the pulled flipper.

1. Put cheese curds over the fries and then add the sauce with the seal flipper.
2. Enjoy.

Bon appétit Canada!!!





As time moves on very little remains the same. The lives we lead today bear little resemblance to what we knew one hundred, fifty, or even twenty years ago. There do though, remain certain constants. The basic make-up of the human body is one of them.

We may be taller and we may live longer now thanks to better health care and nutrition options. But at our core the same truths that govern our health haven’t changed for millennia.

One of these is a healthy Omega-6/Omega-3 ratio.

The Omega Balance 

Health researchers believe that our original diets (back when haute couture was a well-placed loin cloth) consisted of an Omega 3-6 ratio of 1:1. We ate fresh fish, fresh meat and fresh fruits and vegetables. Processed or fried food wasn’t even a thought. Now, it’s the first thought for many when it comes to their diet.

It’s estimated the Omega ratio in Western diets is now at 15:1 in favour of Omega-6’s thanks in large part to deep fried and processed food choices. (Simopoulos, 2002)

So why is this so important and potentially dangerous?

Think of your Omega ratio like a teeter-totter. The more Omega-6 you put in your body the better your chances of harming your health. Unfortunately, the dietary norms of today heavily tilts our internal Omega teeter-totter toward the unhealthy.

The higher our Omega-6 levels compared to Omega-3, the more at risk we are for many serious health issues. Among them: cancer, heart problems, increased inflammation and autoimmune disease.

Improving our diet is one way to get our health back on track. By eliminating unhealthy food choices we can take steps towards balancing our Omega levels. Adding an Omega-3 supplement can also be a major help. SeaDNA Omega-3 Seal Oil may just be your most complete and best option for this         

SeaDNA Seal Oil: A Natural, Pure Omega-3

Not only is SeaDNA Omega-3 Seal Oil natural and pure, science has proven seal oil’s effectiveness at righting the body’s Omega balance.

A concrete example comes to us from Norway where a study (Bjørkkjær et al. 2006) clearly concluded: “… administration of seal oil normalised the n-6 to n-3 Fatty Acid ratio and improved the bodily pain dimension of health related quality of life of patients ….”

The ratio of SeaDNA Seal Oil is almost 8:1 in favour of Omega-3, an excellent balance to help promote better overall health. And as science has shown us, seal oil is proven to improve the critical Omega ratio.

Our genetics will always have a huge say over how our health progresses as we age. However, the dietary choices we make are also critically important.

SeaDNA Omega-3 Seal Oil is a choice many should explore to help ensure they give themselves the best chance at lasting health.

Why Seal Oil?

Contains DPA

Seal oil contains slightly less EPA and DHA than fish oil, but approximately 4% of DPA, giving an equivalent total Omega-3 level. (Brox et al. 2001) 


 Sn1 and Sn3 Positioning

The Omega-3 PUFAs in fish oil are mainly located in sn-2 position of the triacylglycerol (TAG) molecule, while they are located almost exclusively in sn-1 or sn-3 position in seal oil.

Thanks to the seal being a mammal (and us humans being the same) our bodies are naturally more inclined to accept and integrate Omega-3 from seal oil. This means no more “fishy burps” and better overall Omega-3 performance and retention. (Brockerhoff, 1968) (Yoshida, 1996)

Hurry! The O Canada July Special is ending soon!

To help celebrate our home and native land, take advantage of our Canada Day special throughout the month of July by receiving free shipping across Canada on all orders over $60.00. You can order directly off our website, www.boutique.seadna.ca/catalog using the promo code: “OCANADA.” You can also find us on Amazon Canada by clicking this link: SeaDNA Amazon. The same deal is also there for you!

SeaDNA Omega-3 Seal Oil: your complete Omega-3 supplement choice.


  1. Simopoulos AP. The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomed Pharmacother. 2002 Oct;56 (8):365-79. 
  2. Bjørkkjær et al. Short-term duodenal seal oil administration normalised n-6 to n-3 fatty acid ratio in rectal mucosa and ameliorated bodily pain in patients with inflammatory bowel disease. Lipids in Health and Disease 2006, 5:6 doi:10.1186/1476-511X-5-6) 
  3. Brox J, Olaussen K, Osterud B, Elvevoll EO, Bjornstad E, Brattebog G, Iversen H: A long-term seal- and cod-liver-oil supplementation in hypercholesterolemic subjects. Lipids 2001, 36:7-13. 
  4. Brockerhoff H, Hoyle RJ, Hwang PC, Litchfield C: Positional Distribution of Fatty Acids in Depot Triglycerides of Aquatic Animals. Lipids 1968, 3:24-29.
  5. Yoshida H, Kumamaru J, Mawatari M, Ikeda I, Imaizumi K, Tsuji H, Seto A: Lymphatic absorption of seal and fish oils and their effect on lipid metabolism and eicosanoid production in rats. Biosci Biotechnol Biochem 1996, 60:1293-1298.