Canadian Seal Products Participate in NAMMCO International Conference
The NAMMCO International Conference was held this year in the Faroe Islands, Denmark, on October 5-6. Romy Vaugeois, our Canadian Seal Products representative, attended the conference.
The North Atlantic Marine Mammal Commission is celebrating its 30th anniversary this year. The theme of this NAMMCO International Conference, “Marine Mammals: A Sustainable Food Resource,” discusses the use and importance of whales and seals as food resources, with a focus on the role of marine mammals in the North Atlantic and around the world Sustainable and resilient food sources and the role of food cultural heritage.
Many people are unaware that marine mammals are an abundant resource, believing these animals are endangered and therefore cannot be exploited or valued for consumption. The reality is that while some species are at risk of extinction, many other marine mammal species are thriving. And we need to know that the thriving and rapid growth of some species means that other species may be depleted and diminished. Based on scientific advice, strict regulations, and control, we can effectively use these abundant marine mammal resources and protect other endangered species.
Many people are unaware that marine mammals are an abundant resource, believing that these animals are endangered and therefore cannot be exploited or valued for consumption. The reality is that while some species are at risk of extinction, many other marine mammal species are thriving. And we need to know that thriving and/or rapid growth of some species means that other species may be depleted and diminished. Based on scientific advice, strict regulations and control, we can effectively use these abundant marine mammal resources and protect other endangered species.
Romy Vaugeois delivered a presentation on the theme of “From the Sea to the Plate”, introducing the target audience of the Canadian seal product marketing campaign and the geographic focus of the Canadian seal product marketing plan. She also explained the priorities for marketing key geographic regions and other markets. Romy also discussed the different R&D projects on seal meat that have allowed the Canadian seal industry to raise awareness of this sustainable marine protein further.
At the dinner show, chefs from Canada, the Faroe Islands, Greenland, Iceland, Japan and Norway created special whale and seal dishes to demonstrate how these valuable marine mammal resources can be used in different cuisines. The chefs introduced how to use these marine mammals more innovatively and the market potential of marine mammals in food ingredients.
Quebec chef Benoit Lenglet, who represents Canadian Seal Products, cooked two different seal dishes.
Recipe #1: Seared seal loin, roasted bettroots salad, sunflower seeds purée, crandberry fluid gel, crunchy.
Recipe #2: Pulled seal from 12 hours braised shoulder and shank, mayo miso, Faroe kohlrabi and turnips salad.
During the event, Guillaume Levesques, who is making a seal meat documentary, followed the meeting process of chefs Benoit Lenglet and Romy, as well as the seal meat preparation process.
Quality marine mammal products adapt to shifting gourmet trends and thrive in them (eg New Nordic cuisine). Through these initiatives, traditional marine culinary cultures are being brought into the 21st century, ensuring their preservation and the passing of coastal culture to the next generations.
