THE CHEF’S SEAL – EPISODE 2: “CARIBOU GOURMAND TATAKI”

Posted On October 2, 2018 By Ingrid Vaugeois In SEAL MEAT /   No Comments

EPISODE 2: CARIBOU GOURMAND

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!

To view Episode 1 of The Chef’s Seal – “Smoked Butter Seal” click here. 

The Chef: Guillaume Paimparay

Guillaume Paimparay is originally from Normandy, France but now calls Quebec home alongside his wife and partner Ines. Previous stints at Decca 77, Nuns’ Island locale Les Enfants Terrible and Steak Frite along with high-end catering gigs led Guillaume and Ines to Caribou Gourmand which they have run for the last year and a half.

The Dish: Seal Loin Tataki


Chef Paimparay: ” I had never tasted seal meat before. I was surprised by the colour especially. I had already tasted deer, I tasted a lot of game. But very few have come close to seal. I find that it has an exceptional feel in the mouth. It is delicate. It is tender. It is tasty. It is slightly iodized. It is just a perfect balance when one looks for game meat.”

“It is an overpopulated species, hunting quotas are very strict, harvesting and distribution is controlled. It is a privilege to have a wild meat like this we can enjoy. We explain to [customers] it is always better to eat a little bit of wild game meat like this than to go to fast-food restaurants and eat mass-produced meats. 

Ingredients: Seal Loin, Sea Buckthorn Coulis, Black Garlic Aoli, Jerusalem Artichoke Chips, Young Sprouts, Mustard Seed Caviar, Blueberries

The Place: Caribou Gourmand

Casual, comfy and a menu that provides a vast array of great local ingredients with a unique spin. 

As Caribou Gourmand says on their website:  “It’s a pleasure to share with you our love of food by combining gourmet seasonal ingredients, our Normand roots and Quebecois influences. All that, of course, in a relaxing and convivial atmosphere.

 

Caribou Gourmand:
5308 St Laurent Blvd
Montreal, QC
(438) 387-6677
http://www.caribougourmand.com/

Hours:
Lunch: Wed-Fri 11:00 am – 3:00 pm
Evening: Wed-Sat 6:00 pm – 10:00 pm (11:00 pm Fri & Sat)
Brunch: Sat & Sun 10:00 am – 3:00 pm

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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SEADNA @ CHFA EAST!

Posted On September 10, 2018 By Ingrid Vaugeois In OMEGA-3, SEAL MEAT /   No Comments

It’s almost time to Expo in Toronto once again!

CHFA East is coming up this weekend (Sept. 14 and 15) and we can’t wait to meet up with old friends and make a bunch of new ones as well!

SeaDNA Canada will be on hand (Booth 2723) showcasing both our Omega-3 Seal Oil products and our incredibly nutritious seal jerky. We encourage all to stop by and see for themselves why the Canadian Omega-3 is  the complete choice for the entire family!

SEADNA OMEGA-3 SEAL OIL SOFTGELS

SeaDNA Omega-3 Seal Oil is 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- FLAVOURED 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

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. SeaDNA Seal Jerky is:

PROTEIN PACKED: With a 50% protein content you get one of the highest natural levels of protein currently available in a jerky product.
HIGH IN IRON: Each bar contains 64% of your daily iron needs: a huge boost for people struggling with iron deficiency.
LEAN POWER: Low in fat naturally, SeaDNA Seal Jerky has just 0.5g of unsaturated fat per serving and 60 calories.
NUTRIENT RICH: Along with protein and iron, SeaDNA has naturally high levels of Magnesium, Zinc and Phosphorus.
SAFE AND HEALTHY: SeaDNA Seal Meat has been tested and meets all safety requirements pertaining to heavy metals as defined by the Canadian Food Inspection Agency. All  SeaDNA products are processed in facilities approved by government agencies.
GLUTEN FREE: SeaDNA Seal Jerky is prepared without the use of gluten.
SUSTAINABLE, SECURE & CANADIAN:  With a population of over 7-million, the North Atlantic harp seal herd is very strong. The quota for the annual harvest is set and strictly monitored by the Canadian Department of Fisheries and Oceans.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

*NOTE FOR ALL RETAILERS TAKING PART IN CHFA EAST*: 
SeaDNA Omega-3 Products are available for all stores supplied by McKesson Canada.

REFERENCES:

(1) F.Shahidi, et al. Seal blubber oil: a novel source of w3 fatty acids, 1996.

(2) 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 on pretreatment in vitro, 1996.

(3) Neil J. Mann, et al. Effects of seal oil and tuna-fish oil on platelet parameters and plasma lipid levels in healthy subjects, epub, 2010.

(4) Wang J, et al. Effect of chemical randomization on positional distribution and stability of omega-3 oil triacylglycerols, 2010.

(5) Mason RP, Sherratt SC.Omega-3 fatty acid fish oil dietary supplements contain saturated fats and oxidized lipids that may interfere with their intended biological benefits, 2017.

(6) Mann NJ, et al. Effects of seal oil and tuna-fish oil on platelet parameters and plasma lipid levels in healthy subjects, 2010.

 

 

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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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JERKY BETTER WITH SEADNA SEAL JERKY

Posted On August 7, 2018 By Ingrid Vaugeois In SEAL MEAT /   No Comments

We all jerky for different reasons.

Some of us jerky because we need a quick energy boost to get us through the day.

Some of us jerky because our activities take us to places where jerky becomes a critical nutrition source where few others are available.

Some of us jerky because it is an amazing source of protein and nutrition.

Some of us jerky because…well…we just love jerky!

But no matter why you jerky – it’s time to upgrade your snack game with SeaDNA Seal Jerky.

The NORTH JERKY isn’t just a truly Canadian product, it’s a true superfood that destroys the competition when it comes to nutrition. Don’t just take our word for it though, compare these values to what you can find in your favourite jerky:

It isn’t just about protein. It’s about the nutrients you find alongside it as well. Iron, phosphorus, magnesium, zinc are all elements most of us need more of in our diet to help us perform at our best. Many even turn to supplements to find them, which are far less efficient than food-based sources like SeaDNA Seal Jerky.

Our country’s best athletes know these facts when choosing their jerky. And the nutrition and great smoky taste of chipotle, maple and pepper has them turning to SeaDNA Seal Jerky.

Among those who have gone NORTH:

Sebastien (SEB TOOTS) Toutant – Olympic Snowboarding Champion

Patrice Bernier – Montreal Impact Legend

Jean Pascal – World Boxing Champion

Olivier Aubin-Mercier – UFC Superstar

Patrick Cote – UFC Legend

Even we have to admit – that’s a pretty darn impressive crop of Canadians who know exactly what they are looking for when it comes to nutrition of the highest order.

SEADNA SEAL JERKY IS:

PROTEIN PACKED: With a 50% protein content you get one of the highest natural levels of protein currently available in a jerky product.
HIGH IN IRON: Each bar contains 64% of your daily iron needs: a huge boost for people struggling with iron deficiency.
LEAN POWER: Low in fat naturally, SeaDNA Seal Jerky has just 0.5g of unsaturated fat per serving and 60 calories.
NUTRIENT RICH: Along with protein and iron, SeaDNA has naturally high levels of Magnesium, Zinc and Phosphorus.
SAFE AND HEALTHY: SeaDNA Seal Meat has been tested and meets all safety requirements pertaining to heavy metals as defined by the Canadian Food Inspection Agency. All  SeaDNA products are processed in facilities approved by government agencies.
GLUTEN FREE: SeaDNA Seal Jerky is prepared without the use of gluten.
SUSTAINABLE, SECURE & CANADIAN:  With a population of over 7-million, the North Atlantic harp seal herd is very strong. The quota for the annual harvest is set and strictly monitored by the Canadian Department of Fisheries and Oceans.

 

 

 

 

 

 

 

 

 

 

 

For more information and to order SeaDNA Seal Jerky: CLICK HERE.

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OMEGA UP YOUR SUMMER DIET WITH SEADNA

Posted On June 7, 2018 By Ingrid Vaugeois In OMEGA-3, OMEGA-3 RECIPES /   No Comments

Summer is here Canada! Wooooooooo!

One of the common resolutions we Canadians make at this time is to eat healthier and re-commit ourselves to living better. The warmer weather gets us up and moving and a focus on diet and nutrition is a critical part of our efforts.

Nutritionists and health professionals have long pointed to the benefits an Omega-3 can bring to your overall well-being. With the summer now upon us, we have some tasty ways for you to add our Lemon-Flavour Omega-3 Seal Oil to your diet.

SeaDNA Lemon-Flavour Seal Oil is smooth tasting with a clean finish and provides a natural Omega-3 that is 100% Canadian. Along with EPA and DHA, seal oil also has DPA in balanced qualities with the other two fatty acids.

So with SeaDNA Seal Oil you get the power of three Omega-3’s (DHA, EPA and DPA), not just two like most other supplements on the market. You also get an Omega-3 sourced from Canada, refined in Canada, and exceeds the strict standards our country sets for purity and quality.  We always say: Know where your supplement comes from. With SeaDNA Omega-3 Seal Oil there is no questioning the source.

Our lemon-flavoured oil has been called the ‘best tasting” liquid Omega-3 on the market and this makes it the perfect addition to summer favourites like salsa, salads or smoothies.

Here are a couple recipes you can make at home, while ensuring you and those you love get the health benefits of an Omega-3 in an easy, delicious way.

SEADNA OMEGA-3 SUMMER SALSA

Alright, this one is so easy and tasty that anyone can do it. Plus, salsa is always a family favourite!
So, here go…

Ingredients:
– 3 tomatoes, chopped
– 1 orange or red pepper, finely diced
– 1 ripe avocado, peeled and then cubed
– ½ cup of fresh corn (frozen or canned can also be used in a pinch)
– ¼ cup of cilantro (to taste)
– ¼ cup chopped red onion
– ½ jalapeno pepper (finely diced)
– 1 tablespoon of olive oil
– 2 garlic cloves, finely minced
– 2 tablespoons lime juice
– salt to taste
– 1 tablespoon – SeaDNA Omega-3 Lemon-Flavour Seal Oil

Instructions:
Well, it is salsa so this one is easy peasy, lemon-oil squeezy!

Chop up the veggies, mix them together, then at the end you add the lime juice, salt and SeaDNA Lemon-Flavour Seal Oil. Give it a quick stir and you have a tasty, nutritional summer treat the whole family will enjoy.

SEADNA OMEGA-3 SUMMER VINAIGRETTE

The great taste of SeaDNA Lemon-Flavour Seal Oil makes it a great companion for a salad dressing to add to your favourite veggie mix. A simple vinaigrette is easy to make and a light summer companion. Here’s our take on it:

Ingredients:

– ¼ cup extra virgin olive oil
– ¼ cup lemon juice
– 3 tablespoons balsamic vinegar
– 2 cloves garlic finely chopped or minced
– 1 teaspoon salt
– 1/2 teaspoon brown sugar
– ½ teaspoon black pepper
– 1 pinch (to taste) smoked paprika
– 1 tablespoon SeaDNA Omega-3 Lemon-Flavour Seal Oil

Instructions:
Again, we aren’t exactly pushing culinary limits here, but it is another simple tasty Omega-3 addition for your diet. Just add it all together, whisk it well, and you are good to go. Clean, delicious and a great summer vinaigrette that should appeal to the whole family.

SEADNA SUMMER SMOOTHIE

When the temperature rises a cold icy smoothie is a great way to beat the summer heat. It is also a sneaky chance to get that Omega-3 into your kids (or husband) in a delicious and subtle way.

Ingredients:
– frozen mixed fruit (pick your favourites)
– water
– 1 tablespoon SeaDNA Omega-3 Lemon-Flavour Seal Oil

Instructions:
– Grab your blender and add your frozen fruit. Then add water, about level with the amount of fruit. Blend that baby up. Then add your SeaDNA Lemon-Flavour Seal Oil to the mix and serve. Again, we are keeping it easy.

So there you go, three easy ways to make your summer a little more healthy while still being light and delicious.

For more information on SeaDNA Omega-3 Lemon-Flavour Seal Oil and to order: www.seadna.ca.

 

 

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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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SEADNA SEAL JERKY: ZINC ABOUT IT

Posted On March 21, 2018 By Ingrid Vaugeois In SEAL MEAT /   No Comments

While it may not get the publicity of many of its nutritional counterparts Zinc is a critical component for overall health. And if you are looking for an easy and delicious way to boost your daily intake there may be no better way than SeaDNA’s brand new Seal Jerky.

Zinc is concentrated in the brain, eyes, kidneys and prostate and performs many roles – from promoting brain health to retina protection to proper prostate function. It also helps create new cells while ensuring important enzyme functions.

ZINC: A CRITICAL SUPPLEMENT

Here is a shortlist of what science has shown Zinc can help with:

– Health during pregnancy
– Fertility
– Hair loss
– Wound healing
– Stomach ulcers (peptic)
– Childhood malnutrition
– Immune system
– Muscle strength and recovery

SEAL: A GREAT SOURCE OF DIETARY ZINC

Thankfully a proper diet can provide all the Zinc we need, and seal – the Canadian Superfood – is a very good source of it. Just 100 grams of harp seal tenderloin can provide almost 20% of your daily recommended intake of Zinc. The flipper is even more packed delivering a whopping 40%.

But this is nothing compared to the Zinc level our Maple, Pepper, Chipotle Seal Jerky brings. The process of creating the dried snack naturally concentrates the nutrients seal contains and this delivers something special. For those that need Zinc, just one bar of SeaDNA Seal Jerky delivers well over 100% of your daily nutritional needs.

BOOST PERFORMANCE WITH ZINC

Zinc is also an important nutrient for those who take their bodies to the limit. Studies have shown that Zinc helps increase muscle, quicken recovery, and lower overall body fat. So if you’re trying to re-set your deadlift record or lower that personal best in the 10 km, correct levels of Zinc can help you get there. 

Now available online at www.boutique.seadna.ca/all-products and approved for sale in any commercial setting across Canada, SeaDNA Seal Jerky is a nutritional Super Jerky and not just for its high Zinc content.

Determining whether or not you are in need of Zinc will more than likely require a visit to your doctor. Zinc is usually contained within cells, so special testing may be needed. There are symptoms you can keep an eye out for though including immune system problems (falling sick frequently) or lesions on the skin or around the eyes.

For more information on SeaDNA Seal Jerky and the amazing overall nutrition seal provides: www.seadna.ca

SOURCES
Sandstead HH. Understanding zinc: recent observations and interpretations. J Lab Clin Med 1994;124:322-7. [PubMed abstract], Solomons NW. Mild human zinc deficiency produces an imbalance between cell-mediated and humoral immunity. Nutr Rev 1998;56:27-8. [PubMed abstract], Prasad AS. Zinc: an overview. Nutrition 1995;11:93-9. [PubMed abstract], Heyneman CA. Zinc deficiency and taste disorders. Ann Pharmacother 1996;30:186-7. [PubMed abstract], Simmer K, Thompson RP. Zinc in the fetus and newborn. Acta Paediatr Scand Suppl 1985;319:158-63. [PubMed abstract], Fabris N, Mocchegiani E. Zinc, human diseases and aging. Aging (Milano) 1995;7:77-93. [PubMed abstract], Maret W, Sandstead HH. Zinc requirements and the risks and benefits of zinc supplementation. J Trace Elem Med Biol 2006;20:3-18. [PubMed abstract], Prasad AS, Beck FW, Grabowski SM, Kaplan J, Mathog RH. Zinc deficiency: changes in cytokine production and T-cell subpopulations in patients with head and neck cancer and in noncancer subjects. Proc Assoc Am Physicians 1997;109:68-77. [PubMed abstract], Rink L, Gabriel P. Zinc and the immune system. Proc Nutr Soc 2000;59:541-52. [PubMed abstract], Sandstrom B. Bioavailability of zinc. Eur J Clin Nutr 1997;51 (1 Suppl):S17-9. [PubMed abstract, Wise A. Phytate and zinc bioavailability. Int J Food Sci Nutr 1995;46:53-63. [PubMed abstract]

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SEAL FEST LANDS IN QUEBEC

Posted On March 7, 2018 By Ingrid Vaugeois In SEAL MEAT /   No Comments

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

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