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

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: [email protected]

——————–

 

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: [email protected]

 

JERKY BETTER WITH SEADNA SEAL JERKY

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 JerkyCLICK HERE.

OMEGA UP YOUR SUMMER DIET WITH SEADNA

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.

 

 

SEADNA SEAL JERKY: MAGNESI-YUM

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 

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

SEAL FEST LANDS IN QUEBEC

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: [email protected]
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

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 [email protected].


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: [email protected]