Seal liver mousse with cognac
By chef Yannick Ouellet, Gaspésie chef. The recipe was developped for a workshop dedicated to the art of cooking seal and given during Exploramer’s “Seal Hunt” training program.
By Chef Yvan Belzile, Gaspésie chef who developed the first smarter seafood recipes.
Winter flounder or yellowtail flounder may also be used in this recipe.
By chef Yannick Ouellet, Gaspésie chef. The recipe was developped for a workshop dedicated to the art of cooking seal and given during Exploramer’s “Seal Hunt” training program.
By chef Yannick Ouellet, Gaspésie chef. The recipe was developped for a workshop dedicated to the art of cooking seal and given during Exploramer’s “Seal Hunt” training program.
By chef Jean-Alexandre Dubé; recipe taken from Vins et Gastronomie Fourchette bleue 2021.
By chef Yannick Ouellet, Gaspésie chef. The recipe was developped for a workshop dedicated to the art of cooking seal and given during Exploramer’s “Seal Hunt” training program.
Oriental-flavoured ramen.
A creation of the Exploramer team; recipe taken from the Croque-Poissons recipe booklet, which is the award of the eponymous rally that is offered to family teams as part of their visit to the museum and Aquarium.