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.
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.
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.
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.
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.
SEAL GNOCCHI POUTINE
Ingredients:
- Seal merguez
- Grain cheese (to taste)
- Kale
- Marinated pearl onions
- Veal stock
For sweet potato gnocchi:
- 500 g of sweet potato puree
- 250g of mashed potatoes
- 300g of flour
- 1 egg
- Salt
Preparation:
For gnocchi:
- Mix all the ingredients
- Spread the dough 2 cm thick
- Slice strips lengthwise and cut into thumb size pieces
- Store in freezer
For the poutine with the merguez:
- Preheat the fryer to 350F
- Cut the merguez and roast in the skillet
- Add the kale with the merguez
- Put the gnocchi in the fryer until they go up
- Drain and place on a plate
- Place merguez, kale, onions and cheese on the gnocchi
- Drizzle with veal stock
Recipe by: Chef Benoit Lenglet
