Terroir Symposium 2017
In celebration of our beloved Canada turning 150 years young, one of the premier culinary events of the season is set to honour the great products this country produces.
Terroir 2017 will take place on Monday, May 29th at the Art Gallery of Ontario in Toronto with the theme: “Our Home and Native Land: Celebrating Canadian Gastronomy.”
SeaDNA Canada is proud to announce that for the first time in the event’s history, seal products will have a central place in the proceedings.
 |
 |
 |
 |
 |
 |
Seal: Too Cute to Eat?
On Monday afternoon, a symposium entitled: “Seal: Too Cute to Eat?” will be led by executive chef and President of Edible Canada, Eric Pateman. Eric will be joined by fellow chef Todd Perrin (Chef/Owner of Mallard Cottage, St John’s) along with industry leaders Aaju Peter (Inuit Activist and Lawyer. Her story was featured in the award winning documentary “Angry Inuk”), David Serkoak (Ahiarmiut Relocation Spokesperson, Teacher, Drum Dancer & Hunter, Ottawa & Arviat, Nunavut) and Dion Dakins (CEO of Carino Processing, St John’s).
Representing local hunters and producers from the Far North to the East Coast, this discussion will highlight the health benefits of seal meat and focus on the evolution of the industry in Canada.
Seal Loin Tataki: Prepared in a proper manner it has been compared to the dining experience of a fine beef filet mignon. Seal loin should be prepared the same way as tuna or game meat and should be served very rare, even in tataki or sashimi. Click here for our Seal Loin Tataki Recipe and for the Recipe Video!
Braised Seal Flipper: Impress your guests by serving seal meat at your next party! Excellent in stew, braised or confit this seal cut is perfect for pulled meat. Click here for our Braised Seal Flipper Recipe and for the Recipe Video!
Delicious and Healthy Protein
To ensure that consumers are treated to a product of the best possible quality, seal harvesting best practices have been heavily refined over the years and are now strictly followed. The result is a delicious, sustainable, and truly Canadian protein with unique characteristics.
Seal meat is low in fat, high in protein and is a remarkable source of iron. One 100g serving of seal loin will provide 250% of the daily recommended intake of iron, one of the most common deficiencies in humans today. The protein content is also strong, coming in at around 23%. Seal is also an excellent source of Magnesium, Zinc and vitamin B12. Click here to learn more.
It should also be pointed out that seal meat has been tested for mercury and other heavy metals, with levels coming in well below the acceptable industry limits. It is a sustainable, healthy and safe protein for all consumers.
SeaDNA Canada welcomes all to join us at Terroir 2017 for a true taste of Canada and a healthy and honest discussion on an industry that means so much to so many in Coastal and remote communities across Canada.
OUR PRODUCTS ARE APPROVED AND CERTIFIED BY
ACIA
MAPAQ
Health Canada
HACCP
