The time has come to celebrate one of our great countries true traditional foods: the amazing seal!
SEADNA and CARINO, supported by the governments of Newfoundland and Labrador and Québec, are pleased to announce the inaugural “Seal Fest” is right around the corner.
From March 22nd to April 1st restaurants in both Montréal and Québec City will showcase this Canadian Superfood delivering a special culinary experience. Sustainable, delicious and perhaps the most nutritious protein on the planet, seal certainly has a place in Canada’s food culture and this is the perfect occasion to discover it for yourself!
Seal is considered “Smarter Seafood” by Exploramer and a responsible part of marine ecosystem management as Harp and Grey Seal populations have exploded over the last 40 years off the Atlantic Coast. They now number in the millions and are of no concern when it comes to sustainability.
The population growth of the two seal species also continues to impact numerous Atlantic fisheries. According to the Department of Fisheries and Oceans a single adult seal can consume well over a tonne of fish and seafood stocks every year. DFO research has also shown the seal is a major impediment to the recovery of cod in the southern Gulf of St. Lawrence. The DFO official website states: “Predation by grey seals may account for up to 50 percent of this natural mortality, making them a major factor limiting the recovery of this cod stock.”
For several decades animal activists have railed against the industry despite overwhelmingly successful efforts to ensure a responsible and sustainable harvest. To this day, these groups still use the image of the whitecoat even though it’s been illegal for 30 years for them to be harvested. The truth is Canadian Seal Hunt is one of the most regulated activities in the world. The DFO establishes an annual quota to monitor and regulate the industry in order to preserve this resource.
Utilizing wild animals from the icy waters of the Atlantic the seal industry also has a very low carbon footprint; a major concern for many when it comes to factory farms. Seal Fest aims to change the perception of seal hunting and give attendees the opportunity to discover the value of these Canadian resources.
SEAL: A DELICIOUS AND TRULY CANADIAN RESOURCE!
When it comes to cooking seal is very versatile and almost every cut of meat can be transformed into a gourmet dish. Most common is the tenderloin but the flippers, heart, liver and kidneys can all be utilized in delicious ways. The blubber layer also provides an incredible Omega-3 source that is sustainable and 100% Canadian.
To help introduce seal to as many people as possible we have prepared an offer that is more than tantalizing. Each establishment taking part in “Seal Fest” will offer a delicious entrée accompanied by a glass of wine, cocktail or beer carefully chosen by their sommelier and/or mixologist. All of this starts at just $10.
SEAL FEST LAUNCH DETAILS:
The official launch for “Seal Fest” will be held on March 22 at 18:00 at the Nom Nom Canteen. Executive Chef Gregory Faye will take care of the delicious canapés for the event and cocktails will be offered as we celebrate and discover this fantastic local resource.
Where: Nom Nom Canteen
Address: 901 Square Victoria Street, Montreal, QC H2Z 1R1
GENERAL INFORMATION:
Date: March 22 to April 1, 2018
Restaurants Participating: List to be unveiled very soon
Tickets: Starting at $ 10 for One Seal Entree + One Alcoholic Beverage (purchase on www.sealfest.ca)
For information regarding seal products and the industry: sales@seadna.ca
Seals and Sealing Network: https://sealsandsealing.net/
Canadian Sealers Association: http://www.sealharvest.ca
Office de gestion du phoque de l’Atlantique: https://www.ogpa.ca/blank
