Go Wild With Seal

We realize that at first wild game can seem a little intimidating. But each different game has its own flavour characteristics and can be a very rewarding meal. If you have never tried seal, it is similar to beef but carries its own unique and inviting taste.

The hunt to eat healthy has led to more and more Canadians adding wild game to their diet. There are many factors that consumers weight before making this decision. Here are a couple reasons why SeaDNA Seal Meat is a great, healthy choice:

Benefits Of Wild Game Vs. Farm Meats

1. LEANER:

Most farm-raised animals live a much more sedentary lifestyle and often have a higher fat diet designed to increase bulk. Wild game eat a natural diet and are generally much more active. Seal is incredibly lean (2% fat) as the fat layer is separate from the meat of the mammal.

2. NATURALLY RAISED:

SeaDNA Seal Meat is wild caught in the icy waters off the coast of Atlantic Canada. It is free of added hormones or antibiotics.

3. CONTAINS OMEGA-3:

Wild game meat has Omega-3 running through it and seal is no different. Omega-3’s have been linked to reducing the risk of heart disease and can aid in the battle against arthritis among other benefits.

4. MORE NUTRITIOUS:

Game is known for its great nutritional value and seal certainly fits the bill. It is packed with protein, zinc, iron, magnesium, phosphorus and vitamin B-12. 

 

5. LOW IN FAT AND CALORIES:

When compared to farmed animals such as cows and chickens, SeaDNA seal meat has an average of 2% fat while their domesticated competitors typically have a fat content of 25-30%. Not just any fat either. We’re talking a lot less saturated fat (the bad fat).  Compared to other wild game meat, it is the lowest in calories (100 Kcal/100g).

 

SEAL MEAT (per portion of 100 g)
CALORIES:  1oo
PROTEIN:  23g
FAT: 1g

 

HARP SEAL LOIN

 

 

HARP SEAL FLIPPER

 

 

Seal Meat Cuts

If you’re wondering about the variety of cuts available, seal steaks, seal shoulders (flipper), sausages, merguez, burger are the most common options, and seal sausages is a surprisingly lean choice.

Click here for more information on our seal cuts and seal charcuteries (Phoconailles). 

 

Cooking Seal Meat

When it comes to cooking wild game, you may be interested to know that the guidelines are pretty similar to how you would cook any red meat. There is only one hard-set rule with cooking wild meats: don’t overcook. As previously mentioned, wild game is very lean, which means that if you cook it too long, the meat is sure to dry out big time.

On our website, you can find different seal meat recipes:

 

Where to Buy Seal Meat?

Our seal meat is available in different butcher shops, fish markets and specialty stores and restaurants across the country.  Click here to find out about our most recent update of the locations offering seal meat.   Please note that you might have to call in advance to order your seal meat or to make sure that the restaurant is currently offering seal meat on its menu.

 

The Canadian Seal Harvest

The Canadian seal harvest is no different from any other wild game harvest. The Canadian government sets an annual quota, monitors and regulates the hunt, and ensures that any part of the animal used for human consumption is tested and safe.

You can find more info on the straight seal facts, seal populations, myths and realities on SeaDNA’s website. You can also find a lot of additional information on Seals & Sealing Network website.

 

 

SEAL GNOCCHI POUTINE

Ingredients:

  • Seal merguez
  • Grain cheese (to taste)
  • Kale
  • Marinated pearl onions
  • Veal stock

For sweet potato gnocchi:

  • 500 g of sweet potato puree
  • 250g of mashed potatoes
  • 300g of flour
  • 1 egg
  • Salt

Preparation:

For gnocchi:

  1. Mix all the ingredients
  2. Spread the dough 2 cm thick
  3. Slice strips lengthwise and cut into thumb size pieces
  4. Store in freezer

For the poutine with the merguez:

  1. Preheat the fryer to 350F
  2. Cut the merguez and roast in the skillet
  3. Add the kale with the merguez
  4. Put the gnocchi in the fryer until they go up
  5. Drain and place on a plate
  6. Place merguez, kale, onions and cheese on the gnocchi
  7. Drizzle with veal stock

 

 

Recipe by: Chef Benoit Lenglet