A local chef is getting a lot of attention for a dish he’s serving up during Dine Out Vancouver.
It’s a seal ragu over noodles.
Chef Eric Pateman from Edible Canada on Granville Island says seal is a truly Canadian delicacy along with being one of the most sustainable seafoods available.
“We always like to push the envelope a little bit when it comes to dine out, always try something new and really have a story behind why we do it,” said Eric Pateman, Edible Canada president.
The Canadian seal hunt has been at the centre of a decades-old controversy with critics calling it inhumane, while the industry and the federal government say it is both economically and culturally important to remote communities.
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Edible Canada chef Tobias Grignon says seal meat tastes like “60 per cent venison, 30 per cent tuna and about 10 per cent veal kidneys.”
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