Quebec Fish and Seafood Week

Aliments du Québec is the only organization that verifies the Quebec origin of biofood products. We provide trusted benchmarks through our certification brands. Explore products in our Fish and Seafood category.

🎣 Did you know that whelk, crayfish, and even sea cucumber are harvested in Quebec?

Chef Isabelle Dupuis, from Microbrasserie Le Presbytère, passionately introduces several Quebec marine species that are often overlooked — yet incredibly delicious! 🐚🦞

It’s a great way to learn more about what’s found in our waters and to support our local fishers. It’s surprising — and it definitely makes you want to discover (and taste) more! 🐟🪸

💬 Psst… Restaurants are the perfect place to discover local fish and seafood — and to leave with plenty of inspiration to cook them at home. 🍽

Aymeric Pillard, chef-enseignant au Département de Techniques en diététique et gestion d’un établissement en restauration au Collège Montmorency (Laval), nous fait découvrir le sébaste, ce poisson rouge vif aux gros yeux encore méconnu de plusieurs. Il dévoile sa technique de cuisson pour en révéler toute la saveur, illustrant le savoir-faire qu’il transmet à ses étudiants afin de maîtriser ce produit local de plus en plus présent en épicerie et poissonnerie.

Catherine Lefebvre a rencontré Martine Gauvin, copropriétaire du Marché de poisson St-Élie à Sherbrooke pour mieux connaitre les saisons de la pêche dans le Saint-Laurent.

La Poissonnerie Lauzier, située à Kamouraska dans le Bas-Saint-Laurent, incarne l’amour de la mer et le savoir-faire de la pêche, transmis de père en fils. Bernard Lauzier se souvient de ses sorties de pêche sur le fleuve avec son père et son grand-père. En 1996, il fonde la Poissonnerie Lauzier, suivie quelques années plus tard par le Bistro de la Mer, où les recettes familiales brillent dans chaque plat. En 2024, une nouvelle succursale ouvre à Rivière-du-Loup. Place à cet entretien avec un passionné des produits de la mer.

The chef of Ambre Buvette shares his essential tips for cooking this mollusk to perfection — just like a true pro.

This small spiny ball may not look very edible at first glance, but think again — what’s inside is delicious! Its bright orange roe has a flavour that is both briny and slightly sweet.

Special thanks to Côté Est, where the footage was filmed.

Tuna, prized for its dark, tender flesh, is caught off the coast of the Gaspé Peninsula. Often weighing between 400 and 800 pounds, it can take fishermen hours to bring their catch aboard. Learn more about this delicious fish and experience the story of a sea voyage.

In Quebec, the sea cucumber is a mysterious and rarely consumed product. Its strange, slimy pickle-like appearance can deter any consumer unfamiliar with it. Yet, behind its quirky look lies a product worth discovering.

Discover Quebec Marine Species (In french only)

Speakers:

• Sandra Gauthier, Executive Director, Exploramer and Fourchette bleue.
• Jean-Sébastien Sicard, Chef-Owner, Bistro Chez Mathilde.
• Mélanie Gélinas, Production Chef, Food Services Department, Université du Québec à Montréal (UQAM).

To access the replay, email us at communication@alimentsduquebec.com and include the following subject line: Fish and Seafood Webinar 2024.

Discover Quebec’s marine species, the seasonal availability calendar, recipes, and more!

Developed by the Institut de tourisme et d’hôtellerie du Québec (ITHQ), this recipe booklet highlights two flagship products from the St. Lawrence River: edible seaweed and redfish. Designed for the institutional and foodservice sectors, it features 13 standardized recipes in formats of 25 portions or more, making them easy to integrate into large-scale menus. Combining culinary expertise, local sourcing, and the promotion of local marine products, this booklet serves as a practical resource to diversify menus while supporting local fishing, processing, and consumption.

In French only.

Fourchette bleue is a program dedicated to promoting little-known and underutilized marine species from the St. Lawrence River among consumers, restaurateurs, fishmongers, and grocery retailers across Quebec, with a focus on sustainable development and biodiversity protection.

Consult their ecoguide
 

Caribou mag highlights Quebec’s culinary culture. In their online store, you can purchase a beautiful poster illustrating a variety of fish that inhabit our rivers, lakes, and the St. Lawrence River.