A translation by Judith Turcotte
Seals have become more and more numerous in the estuary of the St. Lawrence River. It is estimated that there would be more than 10 million of the east of the country and their presence has consequences. The fishermen complain and accuse the seals of diminishing the cod, herring and mackerel stocks. An adult seal can consume up to 1000 kilos of fish and seafood per year. Despite their number, they are not commercially fished due to the low demand for their meat, for their oil rich in omega-3 and for their fur which can be converted into boots and clothes.
In the past, hundreds of thousands of seals had been killed every year to meet the global fashion market’s demand. This seal hunt was severely affected and denounced in the ’60s by personalities such as Brigitte Bardot, Paul McCartney and organizations like Greenpeace who had denounced the slaughter of baby seals. I must admit that the images of the bloodstained baby seals lying on the banks had also revolted me. Today, the seal pup hunt is forbidden and that of the adult seals is supervised; however, the damage is done. The seal hunt today is limited to 3000 animals even though Fisheries and Oceans Canada set annual quotas of 60,000 seals.
The fur of any animal is no longer in fashion. When the seal pup hunt was denounced, 36 countries, notably the European Union and the United States, banned the importation of seal fur and other derivatives. To rectify this situation, it is therefore imperative to create a demand for the seal meat.
It is difficult to imagine a short-term solution but we must not forget that seal meat is edible. It is tender and tasty according to those who have tasted it. The nutritionists also confirm that it is nutritious and rich in iron. We do not find seal meat on our plates because we do not know it. The first step to make it accessible depends on our restaurants. A restaurant that contributes to this objective is Côté Est in Kamouraska that offers on its menu, a seal meat burger ironically baptized “Bardot Burger.” In Upper Gaspé, Fourchette Bleue is a program whose objective is to enhance the value of lesser-known marine species in the St. Lawrence and encourage the consumption of seal products. On the organism’s website, it is possible to find recipes including seal ribs, dried seal filet with spices, seal tataki and many others. Online it is possible to purchase seal meat on the Boucherie Côte-à-Côte’s website. In Montréal, the La Mer fish market offers seal sausages, peperettes and hamburgers. For further information, I invite you to consult the website, canadiansealproducts.com.
The large population of seals is a problem, however, mother nature with the warming of the planet, the disappearance of ice and the lack of food will help resolve it.