THE CHEF’S SEAL – EPISODE 01: MANITOBA

Posted On August 31, 2018 By Ingrid Vaugeois In SEAL MEAT, SEAL MEAT RECIPES /   No Comments

EPISODE 1: MANITOBA

When we first came up with “The Chef’s Seal” series we had some simple but important goals:

– Introduce seal to a new audience
– Showcase the fantastic chefs and restaurants that have looked past the propaganda to embrace a truly Canadian protein
– Let those who are responsible for choosing the products explain (in their own words) why seal deserves a place on the menu
– Encourage our fellow Canadians to get out and try it for themselves

To help achieve this we turned to the chefs themselves to tell their “Seal Story.” You may notice a theme among these chefs: they are all young, they are all talented, and they have all embraced a “local food” mindset when it comes to selecting product. They don’t settle for items that don’t meet their standards or do not fit into their vision. Everything they use is carefully selected and we are proud they have chosen SeaDNA seal meat for their menus.

Delicious, incredibly nutritious and truly sustainable; seal has been a part of Canada’s story for generations. We believe it is time for seal to take a step forward and for our country to embrace and utilize this gift mother nature has bestowed upon us.

We also wanted folks in Montreal to be able to see this video series and then, most importantly, make plans to go experience seal. So, we will focus on one establishment for a month before moving on to the next. We hope this will allow you at home the time to support the restaurants here in Montreal that are embracing and elevating our unique Canadian food identity.

Please enjoy this video series and share as much as possible!

The Chef: Simon Mathys

Simon Mathys is one of the bright lights on the Montreal culinary scene. A graduate of the École Hôtelière de Laval, Mathys has spent time in kitchens in both Quebec and France including Daniel Vézina’s Laurie-Raphaël, Bar & Boeuf, Racines and Bistro Accords.

Now the head chef at Manitoba, Mathys has been putting his visionary stamp on this great Montreal establishment since January of 2017.

The Dish: Smoked Butter Seal Loin


Chef Mathys: “The dish lends from the history of Indigenous Canadians and how they ate seal. It’s not exactly how they ate it but it’s inspired by it. It is served almost raw,  thinly sliced and it will be sprinkled with a smoked butter to replace the seal fat. Fresh seal fat is hard to get and less accessible, so we use smoked butter. I think that for customers to have a familiar taste, can help make seal easier to tame for the first time.  It is served with a kind of dip, but it’s a dry dip. We use buckwheat and during the summer we have picked a lot of flowers and herbs that are found locally. So we have a summer and winter version. Both are prepared in a similar way and it’s I find – a good way to eat it.”

Ingredients: Seal Tataki, Smoked Butter, Roasted Buckwheat, Wood Sorrel, Daylily, Marigold, Dried Sagebrush, Fleur de Sel

(Click here for recipe details)

The Place: Manitoba

An intimate and sophisticated but casual atmosphere sets the scene for fantastic cuisine focused on local ingredients.

As Manitoba says on their website:  “We wanted a taste of the forest in our plates, a taste of nature in our glasses, wood, rock, wind. But over all, we wanted to share in the simplicity of eating well, drinking well and having a good laugh together.” 

Mission well accomplished.

Manitoba Restaurant
271 Rue Saint Zotique Ouest
Montreal, QC
(514) 270-8000
restaurantmanitoba.com
Hours:
Mon-Thu: 6 pm-1 pm
Fri & Sat: 6 pm-Midnight

For more information about SeaDNA Seal Products and the seal industry: www.seadna.ca.

SeaDNA Seal Meat is prepared in CFIA/HACCP approved facilities and can be sold in any retail establishment from coast to coast to coast. For inquiries: sales@seadna.ca.

 

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SMOKED BUTTER SEAL RECIPE

Posted On August 31, 2018 By Ingrid Vaugeois In SEAL MEAT, SEAL MEAT RECIPES /   No Comments


 

SMOKED BUTTER SEAL 

RECIPE CREDIT – SIMON MATHYS, EXECUTIVE CHEF: MANITOBA

In the first episode of “The Chef’s Seal” we introduced you to Executive Chef Simon Mathys of Restaurant Manitoba and his delicious “Smoked Butter Seal” (Price : $16.00). Now we want to show you how to make this recipe at home (or at least give it the ol’ college try)!

Although the recipe does require a little effort to find the accompanying herbs and plants, it does not have a lot of cooking and is fairly easy to prepare for the whole family.

One seal loin is equal to about 5-6 portion.

INGREDIENTS – SEAL FILLET:

  • 50 g of seal fillet (each fillet should make two-three servings depending on size)
  • 3 tbsp. of butter
  • A pinch of fleur de sel

INGREDIENTS FOR DRY “DIP”:

  • 3 tbsp. Roasted buckwheat
  • A pinch of Oxalis
  • A pinch of daylily buds
  • A pinch of dried sagebrush
  • A pinch of dried calendula flowers

SMOKED BUTTER:

If you have a smoker, you can make smoked butter yourself. Just put the butter in a dish and put in the smoker for about 1 hour. Make sure the butter is melted before you add it to the seal fillet. If you do not own a smoker, you can simply melt the butter in the microwave.

PREPARATION:

  1. Sear the seal fillet in a very hot pan. Add oil before cooking the filet. It needs to be served very rare, similar to a “blue” cook on a steak. Sear the outside very well for about two minutes on each side. Let rest for 4-5 minutes. Click here for our Seal Loin Tataki Recipe and for the Recipe Video!
  2. Slice the seal fillet into very thin slices.
  3. Place the sliced seal fillet on a plate, arrange them as you see in the above photo.
  4. Place the roasted buckwheat next to the seal, followed by the remaining ingredients in the “dry dip.”
  5. Add about two tablespoons of the smoked butter over the seal meat.
  6. Finish with a pinch of fleur de sel.
  7. Serve and enjoy! At Restaurant Manitoba, Chef Simon Mathys encourages patrons to enjoy this meal with your hands, paying homage to how seal is traditionally enjoyed here in Canada. Simply grab a slice of seal with your fingers and run it through the “dry dip.” Deliciousness follows.

Where to find:

SeaDNA Seal Loin (*Recommended to call ahead to ensure availability)

Montreal:
Poissonnerie la Mer
1840 René-Lévesque Blvd East
Montreal, QC
(514) 522-3003 (ext. 231)

Quebec City:
Poisson d’Or
960 Cartier Avenue
Quebec, QC
(581) 300-1510

Other stores where to buy seal meat.

Dry Dip Ingredients
(These could be a little harder to find. Feel free to experiment with herbs that have similar flavour profiles)

Roasted Buckwheat:

Can be found at many specialty and normal supermarkets. Examples in Montreal: AVRIL SUPERMARKET SANTÉ or at ALIMENTS TRIGONE.

Oxalis:

You can find this flowering plant in many forests across North America. The edible herb has an acidic flavour profile. This can be harder to find but is available via foraging or contacting local plant stores.

Daylily:

This wild flower is both delicious and fragrant. Available at many local plant and flower stores

Sagebrush (Wormwood or mugwort):

This plant brings an earthy, herbal boost to the dish. This is the plant that can create Absinthe. Can be found at local plant and flower stores.

Calendula (Marigold):

Known for a similar taste to saffron, the flowers bring a unique color and taste. A common garden staple, it can also be found at specialty markets and local plant and flower stores.

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SEADNA SEAL JERKY: MAGNESI-YUM

Posted On March 27, 2018 By Ingrid Vaugeois In SEAL MEAT /   No Comments

If you’re on the hunt for more magnesium in your diet look no further than our brand-new Maple, Pepper. Chipotle Seal Jerky!

Just one bar can provide a huge dietary boost containing over 50% of your daily requirements of magnesium. The Super Jerky doesn’t stop there though. It has strong quantities of iron, zinc, phosphorus and the oft sought-after protein. It delivers all of this while being virtually fat-free, low in calories and gluten-free.

MAGNESIUM: WHAT DOES IT DO?

Magnesium may not exactly be top of mind for most when it comes to nutrients we need in our diet, but it is essential at promoting proper function of critical internal systems including the cardiovascular, muscular and nervous. It is commonly found in our teeth, bones and red blood cells and is also a part of building our DNA.

To put it simply: human beings really need magnesium. Despite this, studies suggest around 40% of Canadians are deficient. Thankfully simply adding more magnesium to one’s diet is often enough to rectify this.

Did you know magnesium is the fourth most abundant mineral we find in our bodies? Among its roles:

– Maintaining bone density
– Nerve function
– Producing platelets
– Muscle function
– Heart rhythm and blood pressure
– Fights depression
– And many more…

BOOST ENERGY LEVELS WITH MAGNESIUM

Magnesium is also an important nutrient for those that live an active lifestyle. Scientists in Scotland recently looked at the impact magnesium has in converting food into energy and discovered it plays a critical role. To get the most out of what you put in your body, magnesium is all important.

Help balance health-promoting magnesium levels in a delicious, truly Canadian way with SeaDNA Seal Jerky.

 

SHOP NOW or for more information: seadna.ca

Sources:http://umm.edu/health/medical/altmed/supplement/magnesium http://www.aafp.org/afp/2009/0715/p157.html,  http://www.nature.com/bjc/journal/v113/n11/full/bjc2015382a.html, http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1855626,  http://www.ncbi.nlm.nih.gov/pubmed/16542786, http://www.ncbi.nlm.nih.gov/pubmed/16846100, http://www.ncbi.nlm.nih.gov/pubmed/22364157, http://www.ncbi.nlm.nih.gov/pubmed/9368236 

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SEALFEST 2018: PHOQUE YES!!!

Posted On March 26, 2018 By Ingrid Vaugeois In SEAL MEAT /   No Comments

When we first put the call out for Seal Fest we were incredibly intrigued to see what the talented chefs in Montreal and Quebec City would whip up. But even we couldn’t have dreamed of what we are now seeing on offer. 

Seal Fest was launched to introduce this great and sustainable Canadian resource to as many people as possible and thanks to these imaginative restaurants there has never been a better time to experience it in Quebec.

Let us promise: all 13 establishments taking part have blown our minds with their creativity and magic in making our taste buds bounce. Seal is sustainable, delicious and wildly nutritious and a true Canadian tradition.

Experience it this week and enjoy it for a lifetime!

See below for a detailed list of the incredible seal creations that awaits you from now until April 1 2018!

For tickets and information on the event: www. sealfest.ca

MONTREAL

NOM NOM CANTEEN


THE DISH:
Seal tataki with sweet potato gratin, coconut and Kafir leaf and red cabbage salad with Ponzu.

SUGGESTED PAIRING:
Glass of red wine – California Merlot Talus

THE PRICE:
$16 (Alcoholic beverage included)

THE PLACE:
Nom Nom Canteen
901 Rue Square Victoria (W Hotel)
Montreal
514-395-3180

 

ITHQ RESTAURANT


THE DISH:
Seal tataki, “Blanc de gris” oyster mushroom, black garlic purée from Quebec, salicorne and dulse.

SUGGESTED PAIRING:
Bloody Ceaser made Radoune gin, salt of algae and mushrooms

THE PRICE:
$ 15 (Alcoholic beverage included)

THE PLACE:
ITHQ Restaurant
3535 Rue Saint-Denis Montreal
(514) 282-5155

 

CARIBOU GOURMAND


THE DISH:
Seal loin, black beer caramel, sea buckthorn berry gel, salt of wild mushrooms, mustard caviar and fried lichen.

SUGGESTED PAIRING:
Red wine or glass of Farnham beer

THE PRICE:
$14 (Alcoholic beverage included)

THE PLACE:
Caribou Gourmand
5308 Boulevard St-Laurent
Montreal
(438) -387 to 6677

 

L’ASSOMMOIR


THE DISH:
Seal croquette, béarnaise sauce with tarragon, spinach salad with berries and salicorne.

SUGGESTED PAIRING:
Selection of wine and beers

THE PRICE:
14$ (Alcoholic beverage included)

THE PLACE:
L’Assommoir
211 Rue Notre-Dame West
Montreal
(514) 272-0777

 

LE LOCAL


THE DISH:
Seal filet rillettes with apple chutney, sea buckthorn berry and salicorne.

SUGGESTED PAIRING:
Homemade cocktail with Quebec Wendigo gin (sea buckthorn gin)

THE PRICE:
$17 (Alcoholic beverage included)

THE PLACE:
Le Local
740 Rue William
Montreal
(514) 397-7737

 

PASTAGA


THE DISH:
Southwest style seal garnished with steak spices + rice, shrimp and ham croquette

SUGGESTED PAIRING:
Yin & yang cinsault-syrah from Ardèche Nature

THE PRICE:
$17 (Alcoholic beverage included)

THE PLACE:
Pastaga
6389 Rue St-Laurent
Montreal
(438) 381-6389

 

GRUMMAN 78

THE DISH:
Tostada of grilled seal, bacon and onion relish, golden raisins, mole

SUGGESTED PAIRING:
House cocktail: “Ô Phoque”  – tequila Cazadores reposado – absinthe Balzac – St-Laurent Gin – mole bitter – agave syrup with spices  

THE PRICE:
$15 (Alcoholic beverage included)

THE PLACE:
Grumman 78
630 Rue de Courcelle
Montreal
(514) 290-5125

 

COMPTOIR RHUBARBE


THE DISH:
Seal loin, Matane shrimp, ricotta, pear and sunflower.

SUGGESTED PAIRING:
Specially selected red wine

THE PRICE:
$15 (Alcoholic beverage included)

THE PLACE:
Comptoir Rhubarbe
5091 Rue De Lanaudière Street
Montreal
(514) 903-3395

 

QUEBEC CITY

CORSAIRE


THE DISH:
Gravlax of seal with rum and heather, creamy parsnip, kimchi with cuttlefish ink, parmesan crumble, horseradish meringue, sea buckthorn berry gel and red cabbage water with dill.

SUGGESTED PAIRING:
Selection of beer

THE PRICE:
$14.25 (Alcoholic beverage included)

THE PLACE:
Corsaire
5955 Rue Saint-Laurent,
Lévis, QC
(418) 380-2505

 

KRAKEN CRU


THE DISH:
Seared seal, squash puree, raw mustard, herb emulsion

SUGGESTED PAIRING:
Blaufränkisch – House Meinklang (Austria)

THE PRICE:
$17 (Alcoholic beverage included)

THE PLACE:
Kraken Cru
190 Rue Saint-Vallier West
Quebec City
(581) 741-9099

 

LE MOINE ECHANSON


THE DISH:
Seal tartare, fresh cheese, fresh cranberries, dulse, vinaigrette, homemade bannock bread

SUGGESTED PAIRING:
Miscela cuvée rose from the Lammidia estate

THE PRICE:
$14 (Alcoholic beverage included)

THE PLACE:
Le Moine Echanson
585 Rue Saint-Jean
Quebec City
(418) 524-7832

 

LE PIED BLEU


THE DISH:
Seal country style pâté wrapped in bacon

SUGGESTED PAIRING:
Calijo – Apple brandy

THE PRICE:
$14 (Alcoholic beverage included)

THE PLACE:
Le Pied Bleu
179 Rue Saint-Vallier West
Quebec City
(418) 914-3554

 

LOUISE


THE DISH:
Seal Tataki, Celeriac Puree with Berries and Blackberry Sorbet

SUGGESTED PAIRING:
Red wine – Cabernet 2013

THE PRICE:
$20 (Alcoholic beverage included)

THE PLACE:
Louise Tavern & Wine Bar
48 Rue Saint-Paul
Quebec City
(418) 780-7255

 

Don’t forget to call the restaurant for your reservation!

For the tickets:  www.sealfest.ca

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WEST COAST CONNECTIONS

Posted On February 21, 2018 By Ingrid Vaugeois In OMEGA-3, SEAL MEAT /   No Comments

SeaDNA Canada is Vancouver-bound for CHFA West as we bring a little bit of goodness from the East Coast to the West Coast!

This weekend (February 24 and 25) we will proudly showcase our world-class line of Omega-3 products along with our brand-new Seal Jerky.

The Canadian Health Food Association’s health show in Vancouver will see over 750 exhibitors showcase their wares to an educated and experienced crowd of health product experts.

SeaDNA will offer three products at CHFA West:

  • Our Omega-3 Seal Oil softgels
  • Our Omega-3 Lemon-Flavour Seal Oil
  • Our Chipotle, Pepper & Maple Seal Jerky

SEADNA OMEGA-3 SEAL OIL SOFTGELS

Both SeaDNA softgels and our new Lemon-Flavour Seal Oil have the same great properties and are a natural alternative to the often highly concentrated oils that promise artificially increased levels of EPA and DHA.

Why Seal Oil?

1/ Contains DPA:

DPA occurs naturally in few places: Seal Oil and a mother’s breast milk are two.  DPA intensifies the benefits of traditional Omega-3’s (DHA and EPA).

   

2/ 10 X More Effective:

The maximal stimulation of endothelial cell migration by DPA can be achieved using only 1/10 of the required EPA concentration.

3/ Easy to digest:

The mammalian molecular triglyceride structure of the seal is more easily accepted by the human body which means no “fishy burps” and optimal absorption for better results.

SEADNA LEMON- FLAVOUR OMEGA-3 SEAL OIL

More Omega-3 Every Day:

Only 1 teaspoon equals 800mg of DHA+EPA+DPA!

Even Better Absorption:

Seal oil molecules have Omega-3 fats primarily in the sn-1 and sn-3 positions as opposed to the sn-2 position of fish oil. Fats in the sn-3 position are more readily absorbed by the body. In a liquid form seal oil has been shown to promote even faster absorption, leading to greater effectiveness.

Ideal For Kids:

No capsules to swallow and easy to add to the morning juice!

Easy To Incorporate Into Your Daily Routine:

Add it to your smoothie or salad!

SeaDNA SEAL JERKY 

The great, natural benefits seal can provide can also be found in our new seal jerky, which we are excited to also offer at CHFA West.

A quick search of the Googles will tell you that a “Superfood” is defined as “a nutrient-rich food considered to be especially beneficial for health and well-being.”

They are foods that offer something special. An extra boost from mother nature that separates it from the pack.

SeaDNA Seal Jerky is exactly this. In fact, it might just be the most nutritious jerky option on the market. Check this out:

Our smoky blend of chipotle, pepper & maple compliments the natural taste of the seal to create a high-energy, delicious jerky product that stands alone among its peers for nutrition.

SeaDNA Omega-3 Seal Oil and our natural Seal Jerky are ready to be discovered and experienced as this evolution of a Canadian tradition continues. 

SeaDNA Canada will be in Booth 1249 at the Canada Health Food Association’s West Trade Show in Vancouver on February 24th and 25th. The event takes place at the Vancouver Convention Centre West Building with the doors opening at 10 am on Saturday and Sunday.

For more information on SeaDNA Canada: www.seadna.ca or email sales@seadna.ca.

SOURCES: 1 / Kaur G, et al. Docosapentaenoic acid (22: 5n-3): a review of its biological effects, 2011. 2 / Kelly, et al. The polyunsaturated fatty acids, EPA and DPA exert a protective effect in the hippocampus of the aged rat. PubMed, 2011. 3 / Toshie Kanayasu-Toyoda, et al. Docosapentaenoic acid (22: 5, n-3), an elongation metabolite of eicosapentaenoic acid (20: 5, n-3), is a potent stimulator of endothelial cell migration in vitro pretreatment, 1996. 4 / Neil J. Mann, et al. Effects of seal oil and plasma on platelet parameters and plasma lipid levels in healthy subjects, epub, 2010. 5 / Evan J. H. Lewis, Bruce A. Perkins, Leif E. Lovblom, Richard P. Bazinet, Thomas M. S. Wolever, Vera Bril. Effect of omega-3 supplementation on neuropathy in type 1 diabetes. Neurology, 2017; 88 (24): 2294 DOI: 6/Centre hospitalier de l’Université de Montréal. “Treating depression with Omega-3: Encouraging results from largest clinical study.” ScienceDaily. ScienceDaily, 30 June 2010./Ann C. Skulas-Ray, * Michael R. Flock, Chesney K. Richter, William S. Harris, Sheila G. West 1.3 and Penny M. Kris-Etherton., Department of Nutritional Sciences, The Pennsylvania State University, University Park Red Blood Cell Docosapentaenoic Acid (DPA n-3) is Inversely Associated with Triglycerides and C-reactive Protein (CRP) in Healthy Adults and Dose-Dependently Increases Following n-3 Fatty Acid Supplementation, Nutrients (2015)/Calder PC. 2006. n-3 polyunsaturated fatty acids, inflammation, and inflammatory diseases. The American Journal of Clinical Nutrition 83 (Suppl 6): 1505S-1519S./Caroline Morin, Pierre U Blier, and Samuel Fortin. Eicosapentaenoic acid and docosapentaenoic acid monoglycerides are more potent than docosahexaenoic acid monoglyceride to resolve inflammation in a rheumatoid arthritis model. Arthritis Res Ther. 2015; 17: 142./Jean-Charles Hogue, Contribution of cholesterol ester transfer protein to the heterogeneity of LDL particles in heterozygous familial hypercholesterolemia. 2004. Master of Science (M.Sc.) Laval University./Kremer JM, Lawrence DA, Petrillo GF, LL Litts, Mullaly PM, Rynes IR, Stocker RP, Parhami N, Greenstein NS, Fuchs BR, Mathur A, Robinson DR, R Sperling, Bigaouette J. 1995. Effects of high-dose fish rheumatoid arthritis after stopping nonsteroidal anti-inflammatory drugs. Arthritis & Rheumatism 38 (8): 1107-1114./Kremer, J.M. 2000. n23 Fatty acid supplements in rheumatoid arthritis. Am J Clin Nutr 2000; 71 (suppl): 349S-51S/Lau CS, Morley KD, Belch JJ. 1993. Effects of fish oil supplementation on non-steroidal anti-inflammatory drug requirement in patients with mild rheumatoid arthritis – a double-blind placebo controlled study. British Journal of Rheumatology 32 (11): 982-989.

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WINTER CAN SUCK. SEADNA OMEGA-3 HELPS.

Posted On February 14, 2018 By Ingrid Vaugeois In OMEGA-3 /   No Comments

We Canadians take pride in being a hearty bunch. No matter what mother nature throws at us we deal with, adapt and overcome.

Sometimes though these all too familiar rituals of the season can start to get to us.

The “Winter Blues” Battle

It’s only human to start feeling frustrated when it’s up early (often in the dark), layering on the clothes to clean the snow off and start the car in subzero temperatures before fighting ice and snow and traffic on the roads before we even begin our day of work. Then, as our reward, we get to repeat things in reverse order once again to just get home (again in the dark). And that’s on top of everything else in our lives: kids, laundry, cooking, cleaning etc, etc.

So perhaps it’s no surprise that thousands of Canadians get the “Winter Blues” at some point during our half-year frozen march towards spring.

Therefore: if you are tired, lacking motivation or even fighting sadness as the cold months meander on, know you are not even close to being alone in this. We also know, thanks to science, there is help out there.

One small change that could yield big benefits in fighting these feelings is adding an Omega-3 supplement to your diet.

Seal Oil Fights Depression Symptoms

One of the best looks at this occurred right here in Canada. Researchers from Quebec and Ontario studied over 400 Canadians for four years and determined Omega-3 supplements are effective at fighting symptoms of depression.

Numerous studies on Omega-3 levels in human beings have also found a direct correlation between low Omega-3 levels and a greater risk of mental issues such as depression. They are an important dietary addition for so many reasons but this reason is as important as any.

The feelings that Omega-3’s can help are pretty much exactly those the “Winter Blues” bring.

SeaDNA: Powered by DPA

Fight Arthritis and Winter Aches

A familiar unwelcome feeling for many in winter arrives in the joints and various places throughout the body. Arthritis and inflammation are the big reason for this and SeaDNA Omega-3 Seal Oil is a huge help thanks in large part to DPA.

Damaged blood vessels lead to arthritis symptoms and DPA has been found to be ten times more efficient than EPA at the process that helps vessels clear out problems and begin to be healthier.  Scientists in Japan discovered it took just ten percent of the amount of DPA compared to EPA required to achieve maximal endothelial migration. This is a clear indication that DPA has real, tangible benefits for those in the fight against Arthritis and inflammation. 

Seal Oil Stops Inflammation at the Source

Another way Seal Oil and DPA helps is the way it interacts with proteins called C-reactive (CRP) that show up in the blood when there is inflammation in the body. A study conducted at Pennsylvania University found that those who had high-levels of CRP had decreased levels of DPA. This indicates that Omega-3 supplementation with DPA may help lower CRP in the blood and aid in fighting Arthritis inflammation.

DPA Restores the Omega-3/6 Ratio 

Quebec-based researcher Caroline Morin and her team have also looked at DPA and found it to be very potent in helping our body restore a healthy Omega-3/6 ratio. As we age, our body naturally shifts to a more Omega-6 heavy diet which can throw things out of whack internally. Adding Omega-3 to our diet is the only way to revert this change.

Morin et al found that “DPA monoacylglyceride given in prevention is able to modify the [Omega]-3/-6 ratio, thus providing anti-inflammatory and anti-proliferative properties to DPA metabolites.”

Click here to learn more about Omega-3 and DPA.

So now that we have determined an Omega-3 could be a little secret weapon to a few more sunny days despite the grey skies, we think we have your best option.

Many Canadians currently choose fish oil for their Omega-3 needs. It delivers EPA and DHA: two key fatty acids that do wonders in the body. However, SeaDNA Seal Oil doesn’t just have EPA and DHA, it has the added power of DPA.

DPA is a super-hero of an Omega-3 that fish oil supplements do not have in high quantities. It is the natural presence of DPA in balanced quantities with EPA and DHA that makes SeaDNA Seal Oil the most complete, and perhaps, most effective Omega-3 on the market.


Easy to Digest & 100% Canadian

Along with the presence of DPA, SeaDNA Seal Oil is also more efficient and more easily digested than alternatives. The fact the seal is a mammal also means our bodies naturally integrate the Omega-3 content faster. We handle the familiar mammal cellular make-up of seal oil very well, meaning no reflux or annoying disgusting burps. SeaDNA Seal Oil is 100% Canadian from front to back and is of the highest quality. Click here to learn more about the differences between seal oil and fish oil.

SeaDNA offers, along with our traditional softgels, a Lemon-Flavour Seal Oil that has been called the “best-tasting Omega-3” supplement on the market. Its versatility means you can add it to smoothies, juices, or your favourite salad dressing. One teaspoon a day is all you need to help make those “Winter Blues” a little more manageable.

SeaDNA’s line of Omega-3 products have all been certified as Natural Products by Health Canada and are 100% Canadian sourced and produced. 

To order: boutique.seadna.ca/catalog
For more information: seadna.ca or sales@seadna.ca

SOURCES: 1 / Kaur G, et al. Docosapentaenoic acid (22: 5n-3): a review of its biological effects, 2011. 2 / Kelly, et al. The polyunsaturated fatty acids, EPA and DPA exert a protective effect in the hippocampus of the aged rat. PubMed, 2011. 3 / Toshie Kanayasu-Toyoda, et al. Docosapentaenoic acid (22: 5, n-3), an elongation metabolite of eicosapentaenoic acid (20: 5, n-3), is a potent stimulator of endothelial cell migration in vitro pretreatment, 1996. 4 / Neil J. Mann, et al. Effects of seal oil and plasma on platelet parameters and plasma lipid levels in healthy subjects, epub, 2010. 5 / Evan J. H. Lewis, Bruce A. Perkins, Leif E. Lovblom, Richard P. Bazinet, Thomas M. S. Wolever, Vera Bril. Effect of omega-3 supplementation on neuropathy in type 1 diabetes. Neurology, 2017; 88 (24): 2294 DOI: 6/Centre hospitalier de l’Université de Montréal. “Treating depression with Omega-3: Encouraging results from largest clinical study.” ScienceDaily. ScienceDaily, 30 June 2010./Ann C. Skulas-Ray, * Michael R. Flock, Chesney K. Richter, William S. Harris, Sheila G. West 1.3 and Penny M. Kris-Etherton., Department of Nutritional Sciences, The Pennsylvania State University, University Park Red Blood Cell Docosapentaenoic Acid (DPA n-3) is Inversely Associated with Triglycerides and C-reactive Protein (CRP) in Healthy Adults and Dose-Dependently Increases Following n-3 Fatty Acid Supplementation, Nutrients (2015)/Calder PC. 2006. n-3 polyunsaturated fatty acids, inflammation, and inflammatory diseases. The American Journal of Clinical Nutrition 83 (Suppl 6): 1505S-1519S./Caroline Morin, Pierre U Blier, and Samuel Fortin. Eicosapentaenoic acid and docosapentaenoic acid monoglycerides are more potent than docosahexaenoic acid monoglyceride to resolve inflammation in a rheumatoid arthritis model. Arthritis Res Ther. 2015; 17: 142./Jean-Charles Hogue, Contribution of cholesterol ester transfer protein to the heterogeneity of LDL particles in heterozygous familial hypercholesterolemia. 2004. Master of Science (M.Sc.) Laval University./Kremer JM, Lawrence DA, Petrillo GF, LL Litts, Mullaly PM, Rynes IR, Stocker RP, Parhami N, Greenstein NS, Fuchs BR, Mathur A, Robinson DR, R Sperling, Bigaouette J. 1995. Effects of high-dose fish rheumatoid arthritis after stopping nonsteroidal anti-inflammatory drugs. Arthritis & Rheumatism 38 (8): 1107-1114./Kremer, J.M. 2000. n23 Fatty acid supplements in rheumatoid arthritis. Am J Clin Nutr 2000; 71 (suppl): 349S-51S/Lau CS, Morley KD, Belch JJ. 1993. Effects of fish oil supplementation on non-steroidal anti-inflammatory drug requirement in patients with mild rheumatoid arthritis – a double-blind placebo controlled study. British Journal of Rheumatology 32 (11): 982-989.

 

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SEADNA STRIKES CHINA DEAL

Posted On January 22, 2018 By Ingrid Vaugeois In OMEGA-3 /   No Comments

With a new year now upon us SeaDNA has headed for new horizons. SeaDNA is proud to announce a new China partnership, signed during the Québec Trade Mission to China: “QUEBECCHINE2018”.

Two major events this week in the mega-centers of Beijing and Shanghai will help introduce SeaDNA’s world-class and 100% Canadian lines of Omega-3 seal oil products to the globe’s largest marketplace.

First stop on the China tour is the Capital where SeaDNA has signed a new partnership with a Beijing-based import company. 

Quebec Premier Philippe Couillard was on hand for the signing that will promote and distribute SeaDNA’s products in China. 

SeaDNA is represented on this journey by Director of Business Development, Mme Romy Vaugeois. Mme Vaugeois is very familiar with the host country as she previously spent five years in China working in business while gaining an impressive command of Mandarin. Vaugeois’ language skills and knowledge of norms and practices will be invaluable as SeaDNA continues to find new avenues and partnerships to bring great Canadian seal products to the world.

Vaugeois says, “SeaDNA is pleased to be able to count on the collaboration of its Chinese partners in order to further promote this unique and abundant Canadian resource that is Omega-3 seal oil and seal meat.”

Next up is a trip south to Shanghai for a huge exposition held in one of the jewels of this international business hub.

The Festival of Québec Products in Shanghai will take place at the Daning Commerce Center（大宁国际商业广场）from January 23rd to February 11th. The Commerce Center will resemble a little Québec over this time as the province showcases the best products the area has to offer.  Not only will Quebec companies like SeaDNA get new eyes on them, the space in Shanghai will take on a decidedly Quebecois flair with the construction of a classic “Sugar Shack” and other cultural elements on display.

The Québec showcase in Shanghai will also be joined by Québec Premier Philippe Couillard for the opening ceremony on January 26th to further help promote what the province has to offer. Meetings with Chinese buyers and distributors will open many possibilities for the Québec delegation in China.

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The Canadian seal harvest is sustainable, quota-based, responsible and strictly monitored by the Department of Fisheries and Oceans. With an estimated population of at least 7.5 million the North Atlantic harp seal herd is incredibly abundant and at no risk.

All SeaDNA products are produced in facilities approved by the Canadian Food Inspection Agency.

SeaDNA’s line of Omega-3 products have all been certified as Natural Products by Health Canada.

If you would like more information about this topic, please contact SeaDNA at sales@seadna.ca.

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CHARCUTER-IFFIC!!!

Posted On December 14, 2017 By Ingrid Vaugeois In SEAL MEAT /   No Comments

Who doesn’t love a good charcuterie board?

Meaty, salty, indulgent, delicious. They are a perfect choice for any occasion, especially those special ones that come over the holiday season or during the long winter.

Here in Quebec we sometimes refer to these great products as “Corchonailles.” But it’s time your charcuterie repertoire expands with SeaDNA’s great line of “Phoconailles.”

From the Magdalen Islands, one of the most special places in the province, we are proud to bring to the Quebec mainland an amazing selection of specialty products featuring a great Canadian protein: seal.

Responsibly harvested and prepared with a lifetime of knowledge, it is Boucherie Cote a Cote we turn to for the man who knows how to make seal butchery magic.

Nicolas Beaupré (Co-propriétaire de la Boucherie Côte-à-côte) et Réjean Vigneau (Président de SeaDNA et Co-propriétaire de la Boucherie Côte-à-côte aux Îles-de-la-Madeleine). Crédit photo Dominique Lebel, 2017.

Rejean Vigneau has been working with seal for decades and his effort has helped shape best practices for an entire industry when it comes to processing and utilization. Vigneau and his team’s ability to integrate, understand and create flavours that compliment and improve the already great taste of seal means you are in for something special and wonderful on your table.

Whether it be a traditional pepperete, a terrine, effiloche, salami or smoked seal, SeaDNA seal charcuterie delivers a wild game experience that is incredibly tasty and features a wildly nutritious base.

Seal meat itself is very lean, but thankfully pork is a great compliment to provide both flavour and needed fat to these products. It is for this reason as well that these great charcuterie products can only be sold in Quebec.

Federally a seal is considered a fish. In Quebec however, it is considered a mammal. There are very few, if any, processing facilities in Canada that are approved for both classifications. This means that only here in Quebec we can mix pork with seal and make these amazing things for you. I guess that’s one more reason to consider yourself very lucky to come from this great province!!!

The Canadian seal harvest is quota-based like any wild hunt and is monitored and regulated by the Canadian government. The seal herd in the North Atlantic is completely sustainable and growing annually.


We encourage everyone from Quebec to discover a truly unique and delicious experience.

Discover Phoconailles today at www.seadna.ca

For more information: sales@seadna.ca

 

 

 

 

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GOLD MEDAL SEAL

Posted On November 17, 2017 By Ingrid Vaugeois In SEAL MEAT /   No Comments

When chef Walid El-Tawel, the force behind Ottawa’s brilliant Fairouz, started his preparation for the prestigious Gold Medal Plates competition in the capital his plan was clear.

“At Fairouz our philosophy and vision has been to marry great Canadian ingredients with Middle Eastern flavours and nuances. So, we embarked on a mission to find what demonstrates Canadian heritage and pays respect to Middle Eastern food culture,” El-Tawel said.

This mission brought El-Tawel to one protein in particular: SeaDNA seal meat, a unique Canadian canvas on which he was able to put his own creative spin.

“Seal came on to my radar a few months ago when Louis Diament brought in a guest from Montreal who did a demonstration at the restaurant for us. It stayed in the back of my mind and followed up that day with lots of research and found that seal is just as a part of Canadian history as maple syrup and foie gras.”

El-Tawel continues: “I embraced the opportunity to celebrate Canada’s rich culinary heritage by celebrating lesser known protein sources because as Chefs it is our job to be educators. Canada 150 played a huge role in how we approached the dish philosophy.  I believe we embodied what it is to be a modern Middle Eastern in Canada and what Fairouz food culture is.”

Gold Medal Plates means hundreds of discerning palates to impress and taste-buds to blow away and El-Tawel was able to fuse his heritages in a way that showcased both his skills and remarkable culinary imagination.

“The dish was Ras al Hanout crusted seal with rose & hibiscus fluid gel and pickled lentils. The Ras al Hanout 21 ingredient spice blend was a marriage between middle eastern ingredients and Canadian ingredients. We used seaweed from the Haida Gwaii, dulse from the East coast to add some nice underlying saltiness to the spice blend.”

Visually stunning and utterly delicious, El-Tawel’s Gold Medal offering earned rave reviews from those in attendance including foodies, Olympians, and critics.

Born and raised in Ottawa, Chef Walid is creating some amazing hometown fare with his Fairouz earning nods such as: Best New Restaurant In Canada – Top 30 (EnRoute), Best Restaurant in Ottawa – Top 10 (Ottawa Magazine) and is listed at #46 in Canada’s top 100 restaurants.

We congratulate Walid for the honour of competing in Gold Medal Plates and salute him for helping showcase one of Canada’s truly great products.

For reservations and more info on Fairouz in Ottawa: https://www.fairouz.ca/

For more information on SeaDNA Seal Meat: http://www.seadna.ca

 

 

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SEADNA: LIVING THE SMART WAY

Posted On October 26, 2017 By Ingrid Vaugeois In OMEGA-3 /   No Comments

We’re closing in on a gathering that promises to be something special for those with a thirst for healthy living and discovery.

For the third straight year the “Live the Smart Way Expo” will set up shop in the capital of this beautiful country of ours and SeaDNA is proud to be taking part on November 11th and 12th.

With unique Omega-3 choices and perhaps the most nutritious jerky ever brought to market, SeaDNA is ready to once again turn heads and educate the Ottawa audience about seal and the quality products this amazing Canadian resource provides.

SEADNA OMEGA-3 SEAL OIL

Our classic Omega-3 softgels continue to grow in popularity with Canadians from coast-to-coast as they discover the benefits of seal oil. With a balanced and natural fatty acid ratio that includes DPA (a rare Omega-3 with incredible qualities), it is a true alternative for supplement users.

LEMON-FLAVOURED SEAL OIL


Those attending in Ottawa will also be among the first to sample our new Lemon-Flavoured Omega-3 Oil. Months of research, product testing and planning has gone into producing an oil with all the great benefits of our softgels but in a form that lends itself to multiple uses. With its clean, smooth taste it can be taken on its own or mixed into your favourite smoothie, salad dressing or any creation you might imagine.

SEADNA SEAL JERKY

The final product SeaDNA will be showcasing is our new Seal Jerky in two delicious flavours: Maple, Chipotle, Pepper and Teriyaki. Packed with protein, loaded with iron, magnesium, zinc and almost fat-free this jerky exemplifies just why seal is truly a Canadian Superfood. 

ABOUT THE EVENT

Live the Smart Way is the brainchild of Kathy Smart, one of Canada’s most respected and decorated nutrition experts. Her and her team personally vet each participant to ensure that company aligns with the vision for the Expo to inspire our country to be the healthiest on earth.

We invite everyone to join us and visit SeaDNA in Booth 512 to experience the evolution of a Canadian tradition for yourself.

For more information ahead of the Live the Smart Way Expo: sales@seadna.ca

 

 

 

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