On the issue of quality, I suggest that you read an article for the general public published in the online journal The Conversation about a study conducted by various scientists that demonstrated the nutritional quality of seal. There are sometimes contaminants, but at a much lower level than is found in the meat of bluefin tuna, for example, which is higher up in the food chain. Seal needs to be seen in the context of a diversified diet. The idea is to consume local products rather than something like a takeout or frozen pizza. Seal, the meat of which is rich in iron, offers all kinds of opportunities.
As for access, before coming to speak to you today, I called my colleagues in the Magdalen Islands to hear what they had to say about the challenges. I would suggest that you invite Mr Réjean Vigneau, an experienced seal hunter and the owner of the only seal abattoir that processes wild meat. He is having trouble getting access to the resource. I can tell you what he told me, if you…