Seal meat takes centre stage at Quebec culinary festival

March 30, 2019 Canada

Chef Jean-Philippe Bourassa-Caron prepares poached eggs and a bordelaise sauce for a new feature at his Chez Boulay restaurant in Quebec City. The sauce and eggs complement an unexpected part of this brunch dish, a meat terrine made with seal. Chez Boulay is one of 20 restaurants in Quebec City, Lévis and Montreal taking part in the second annual Seal Fest, a 10-day culinary festival celebrating seal meat.,,, Seal Fest is a promotion by a Quebec company, SeaDNA, which sells seal meat and seal oil capsules, and by the Seals and Sealing Network, a national non-profit organization that promotes sustainable use of seals. >click to read<15:12

harp seals

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The New England groundfish debacle (Part III): who or what is at fault? Nils E. Stolpe/FishNet

It took me a while to decide how to most accurately describe the situation that has been visited upon the New England fishing communities that are and since colonial times have been dependent on the groundfish fisheries.

NILS STOLPE: The New England groundfish debacle (Part IV): Is cutting back harvest really the answer?

While it’s a fact that’s hardly ever acknowledged, the assumption in fisheries management is that if the population of a stock of fish isn’t at some arbitrary level, it’s because of too much fishing. Hence the term “overfished.” Hence the mandated knee jerk reaction of the fisheries managers to not enough fish; cut back on fishing. What of other factors? They don’t count. It’s all about fishing, because fishing is all that the managers can control; it’s their Maslow’s Hammer. When it comes to the oceans it seems as if it’s about all that the industry connected mega-foundations that support the anti-fishing ENGOs with hundreds of millions of dollars a year in “donations” are interested in controlling. Read the article here

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