SEADNA @ CHFA EAST!

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.

 

 

THE CHEF’S SEAL – EPISODE 01: MANITOBA

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.

 

SMOKED BUTTER SEAL RECIPE


 

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 colour and taste. A common garden staple, it can also be found at specialty markets and local plant and flower stores.

SEALFEST 2018: PHOQUE YES!!!

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

WEST COAST CONNECTIONS

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.

CHARCUTER-IFFIC!!!

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

 

 

 

 

IT’S SHOW TIME: SEADNA AT CHFA EAST 2017!

If you’ve ever logged on to www.SeaDNA.ca then you’ve probably seen a simple statement. Four little words that encapsulate what SeaDNA Canada is all about:

Natural.
Unique.
Pure.
Canadian.

With this in mind we are gearing up for the biggest health show in Eastern Canada: CHFA Toronto.

The Canadian Health Food Association’s health show in T.O. brings together a “who’s who” of the industry in one (large and extremely busy) place. Over 850 exhibitors representing the best in the Canadian health industry will assemble at the Toronto Convention Centre on September 16th and 17th. SeaDNA is proud that our great seal products will be showcased to this educated and experienced crowd of health product experts.

SeaDNA will be presenting three products at CHFA:

  • Our Omega-3 Seal Oil capsules
  • Our Omega-3 Seal Oil in free form *New*
  • Our Chipotle, Pepper & Maple Seal Jerky *New*

SEADNA OMEGA-3 SEAL OIL CAPSULES

Both SeaDNA capsules and our new Lemon 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.

 *NEW* 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!

*NEW* 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 present at CHFA East.

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:


Yes. Those are the correct values. For each 30g serving you get 15g of protein. This ratio is almost unheard of. And it has plenty of other great health benefits too.

Oh, We should also mention that SeaDNA Seal Jerky tastes fantastic!

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.

The good folks behind CHFA East in Toronto proclaim in their show preview that “there’s always something new to discover.”

We agree.

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 2112 at the Canada Health Food Association’s East Trade Show in Toronto on September 16th and 17th.

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

 

Our seal products are approved and certified by:

 

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.

 

Seal Showcase at YUL EAT!

One of the most anticipated culinary events of the summer is right around the corner and we at SeaDNA are thrilled that seal is taking center stage.

YUL EAT brings together the epicurious looking to explore unique tastes and new experiences. We can safely say both will be delivered by the talented chefs utilizing our incredibly nutritious and delicious seal offerings.

For the chefs who are drawn to seal, it can be an inspiration. Locally sourced, sustainable, secure and uniquely Canadian; it serves as the canvas for these culinary artists.

Chef Jonathan Lapierre-Rehayem

Jonathan Lapierre-Rehayem and Ben Lenglet are two that have been captivated by seal. Together they are helping to mold the next generation of great Quebec chefs at the Institute de Tourisme et d’Hotellerie du Quebec (ITHQ) here in Montreal. And we are proud that their pupils will also be taking part in YUL EAT alongside their instructors, showcasing their world-class skills that belie their “student” label.

ITHQ Students in Action

As a team Lapierre-Rehayem and Lenglet have worked with their students to produce something truly special for YUL EAT. Taking influence from Lapierre-Rehayem’s travels across Asia, this spirit will be infused with local products to take attendees on a culinary journey.

Their offering will see Yakitori style seal loin paired with deer heart and smoked bacon, lacquered with a maple-soya glaze. A homemade kimchi finishes the preparation, elevating the dish to a new level.

Chef Benoit Lenglet

Their offering will be available in the Smokehouse area of YUL EAT on Sunday, September 3rd.

Also bringing seal to the masses at YUL EAT will be Marcelo Argueta. Passionate about quality local ingredients, his Northern inspired creation will be available in Le Parcours Gourmand on Saturday, September 2nd.

Chef Marcelo Argueta

Le Parcours offers smaller bites than the Smokehouse and Argueta has designed a dish that combines his extensive skill and his love for wild flavours.

Utilizing unique and delicious seal sausage prepared by the most talented seal artisan on the East Coast, Argueta has worked hard to find Nordic and traditional ingredients to complete the offering.

Argueta will pair the seal sausage with mustard green chips, marigold and a sorrel emulsion. The ingredients intimate the seal’s natural environment and the clean and tasty offering will leave you in awe. Le Parcours Gourmand will open at noon on Saturday.

We encourage everyone to head down to YUL EAT, experience a fantastic culinary event and of course, discover just how amazing seal can be! More information can be found at: www.festivalyuleat.com

For more information on SeaDNA’s CFIA approved seal meat you can contact us directly at sales@seadna.ca or log on to our website at: www.seadna.ca.

If you are thinking about adding it to your restaurant menu, seal is considered a fish and not a game meat and is therefore able to be served at any restaurant in Canada. For ordering information and a price list contact us at sales@seadna.ca.

Here’s a video from YUL EAT.

Here’s an article from Journal le Métro.

 

Cholesterol & SeaDNA Omega-3 Seal Oil : Amazing Testimonial

We at SeaDNA believe our Omega-3 Seal Oil is the best and most complete supplement option for consumers.
 
We regularly promote its benefits here. But every once in a while we get an email from one of our customers that absolutely blows us away. Today was one of these days. 
 

SeaDNA Omega-3 Seal Oil has science behind it that shows it can be incredibly effective at combating bad cholesterol ratios. We have outlined the benefits and the studies on our website at: https://www.seadna.ca/fight-cholesterol-with-seadna-omega-3/

 


There is though no replacement for actual, tangible results and we are proud to say it appears this is the case. This letter came to us from a SeaDNA Omega-3 Seal Oil customer in Alberta:
 
To SeaDNA,
 
I am a 61-year-old female who had been blessed with flawless health right up until I was 56 when I was diagnosed with severe tinnitus and its related symptoms including ear pressure and migraine headaches. Over the past 5 years the stress associated with this condition has wreaked havoc with many of my body’s systems, including indirectly affecting my bad cholesterol (LDL).
 
My cholesterol readings for the past five blood work check-ups were as follows:
Cholesterol: 5.04 – 6.27 – 6.13 – 6.43 – 6.27
HDL: 2.21 – 2.49 – 2.31 – 2.16 – 2.30
LDL: 2.49 – 3.46 – 3.31 – 3.91 – 3.52
 
My GP held off recommending a statin drug because he said my HDL readings were decent and lessened his concern with my rising LDL until…April 2017. At this time he encouraged me to take the statin drug, which actually scared me as I have low tolerance for prescription meds and all their various side effects and didn’t want to start on a powerful statin if I didn’t have to.
 
At this point, I asked my GP to give me 3 months so I could do some research and speak with a homeopath friend. It was this homeopath who actually recommended seal oil and provided the link to SeaDNA.
 
For the next 3 months I steadfastly took 6 seal oil capsules each day, along with increasing the cholesterol lowering fruits and veggies in my diet, increasing my daily water consumption, reducing simple sugars, and increasing my level of exercise weekly.
 
Yesterday, I got my blood work results back and was thoroughly amazed and ecstatic!
 
Here are my results:
Cholesterol: 5.20
HDL: 2.60
LDL: 2.33
 
So you can see that my good cholesterol (HDL) went up and my bad cholesterol (LDL) went down affecting my overall cholesterol in a positive way.
 
Wow!
 
I attribute my success to all of the above, but truly do not think my results would have been quite as dramatic without the seal oil. I’m definitely a convert and would highly recommend that anyone with similar concerns about embarking on a prescription med path do the 3 month trial beforehand. You too, may be pleasantly surprised and empowered about taking some control back over your life!
 
Thanks SeaDNA ; )
 
 VSK
 Calgary, AB
 
These results are exactly why we believe so strongly in this great Canadian product. It is naturally different thanks to the power of DPA and its fantastic HDL/LDL ratio and could be what makes a positive difference for your health as well. As always though, please consult your own doctor before making a major change to scheduled prescription medications. 
 

SeaDNA Seal Oil is the complete Omega-3 supplement choice and we encourage anyone now taking an Omega-3 or considering it to investigate this option. 
 
We have a wealth of information on our website (www.seadna.ca) to help you make your best health choice. We at SeaDNA are proud to offer Canada’s premier Omega-3 seal oil brand. 
 
Approved by Health Canada and third-party tested to ensure unmatched quality and purity. SeaDNA Omega-3 Seal Oil is a healthy and safe Omega-3 option that is truly Canadian. 
 
To order: www.boutique.seadna.ca/catalog or find us on Amazon Canada.