Chefs & Seal Cuisine

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April 2017
Seadna deliver this delicious seal dish in a mouthwatering presentation. Tataki lacquered with a blueberry glaze, with marinated braised red cabbage, citrus.
















Thanks to Carino Inc. , the province’s largest seal pelt and meat processor, for providing an insightful interview with chef Todd Perrin on preparing and serving seal meat at his restaurant Mallard Cottage in Quidi Vidi village just outside St. John’s.


April 30 – 2015
Culinary Seal Event at Mallard Cottage

It was a show of cuisine power and imagination on display at Mallard Cottage last Thursday night when some of Canada’s fines chefs joined local top notch culinary local talent at Mallard Cottage to promote awareness of how versatile and nutritious seal meat can be when cooked in different ways. Eldred Woodford speaks to CBC about the importance of havingScreen Shot 2015-05-04 at 12.22.12 PM this event.

See video here






February 9, 2015
Restaurant owner Todd Perrin shrugs off criticism of eating seal meat.