Products of the sea and the St. Lawrence River
The flavours of the sea are big in Québec!
Fish and seafood are to the Québec maritime region what blueberries are to the Saguenay−Lac-Saint-Jean region. With their proximity to the St. Lawrence River, the regions of Bas-Saint-Laurent, Gaspésie, Côte-Nord (Duplessis et Manicouagan) and Îles-de-la-Madeleine are renowned for their delicious cuisine based on fish, seafood and seaweed. With this huge natural pantry from which to draw, they can offer unexpected innovative versions of many delectable specialties. In addition to the signature products of each region, such as smoked fish from Bas-Saint-Laurent, Nordic shrimp from Gaspésie, scallops from Côte-Nord (Duplessis et Manicouagan) and lobster from Îles-de-la-Madeleine (reportedly the best in the world!), many other fish and seafood are on the list of delicacies to enjoy, including cod, herring, halibut, turbot, mackerel, smoked salmon, snow crab, mussels, clams, razor clams, whelks, and so many more!
A gourmet offering as tasty as it is distinctive
In a perspective of sustainable consumption, the Fourchette bleue certification promotes less well-known species from the St. Lawrence River. Many restaurants, fishmongers and markets throughout Québec invite you to discover some 40 marine species that you will come to appreciate, including 13 varieties of seaweed. Dare to try ocean pout, green sea urchin or blue mussels! Gourmet events, flavour routes and other gastronomic tours to the four corners of Québec are as many opportunities to make astonishing discoveries.
Want to know more about the products of the sea, fishing and processing techniques and the life of a fishing crew? Our producers, processors and other artisans of the industry are more than happy to share their secrets with you. Take part is a fish collecting activity or discover the secrets of the sea with a naturalist guide at the Exploramer – Discovering the sea Museum. Visit the Salt and dried Cod Le Fumoir d’antan – Hard smoked herring Économusée traditional smokehouse to immerse yourself in the ancestral know-how passed down from generation to generation for the last 150 years. Imagine thousands of coppery mackerels hanging above the fire, and the enjoyable aroma of smoked fish! And if you want to discover another traditional method that shows off a product typical from Gaspésie, you have to visit the Salt and dried Cod Économusée!