Published on September 15, 2022
It is at the very end of summer that tuna season begins in Quebec. This highly prized fish, known for its dark, flaky, and tender flesh, is caught offshore in Gaspésie. These impressive tuna can weigh between 400 and 800 pounds, sometimes even more, and are caught using rod and reel. When a fish bites, fishermen may spend hours before finally bringing it onto the boat! Even if it sounds like the kind of fishing story your grandfather might have told, it is absolutely true. Here is a brief portrait of this fish, which grows more popular every year among restaurateurs and consumers across the province.
The International Commission for the Conservation of Atlantic Tunas (ICCAT), of which Canada is a member, manages the Atlantic bluefin tuna stock, which is strictly protected.
Only fishermen who hold a commercial bluefin tuna fishing permit are allowed to fish for tuna. In Quebec, only 53 fishermen hold such a permit. Occasionally, certain people—often chefs and members of their kitchen teams—are invited to accompany them at sea to experience this unique adventure.
Sometimes, even a member of the Aliments du Québec team joins the crew as a deckhand!
Jimmy Lepage, a young fisherman from Gaspésie, decided a few years ago to develop the bluefin tuna market in the province. It was on his boat that Mathilde Laroche-Bougie, Senior Coordinator of the Aliments du Québec au menu program, was invited to try tuna fishing alongside members of the Gordon Food Service team and André Viens of Poissons-Fruits de mer Gaspésie Inc.
“I put on my anti-nausea patch, prepared a light lunch, put on my rain gear, and armed myself with patience,” recalls Mathilde, who had been warned that you never know how long a fishing trip at sea might last—or whether a fish will even be caught. “The weather is not the same on the water as it is on land, so you have to be prepared for anything,” she adds.
Everyone boarded Jimmy Lepage’s boat at 7 p.m. The night was calm and quiet—perfect for not scaring the tuna!
“Disappointment—it wasn’t a tuna, but rather a seal! Many of them ate our bait before the bluefin tuna could even get interested,” Mathilde recounts.
After nearly six hours at sea, the crew returned empty-handed.
“That happens,” says Mathilde, still very happy about the experience.
“Even though we didn’t catch a tuna, the fresh wind, the good mood on the boat, and the stories from the fishermen and captains made the evening unforgettable,” says Stéphane Renaud, Corporate Chef for the Quebec division of Gordon Food Service. “I feel very fortunate to have taken part in such an exceptional adventure that not everyone gets to experience.”
Nevertheless, many other crews did catch bluefin tuna, and some of these magnificent fish would soon appear in fish markets across Quebec, while others would reach the finest restaurant tables in the province. Chefs will then have the pleasure of cooking it in various ways, much to the delight of their guests.
Being in Percé also means making a delicious stop at La Maison du Pêcheur, a member of the Aliments du Québec au menu program. Mathilde tried almost everything.
“The fish soup was incredible, and the halibut and lobster were just as amazing… I really enjoyed myself!”
In addition to finding bluefin tuna in certain fish markets and retailers across the province to cook at home, some restaurateurs outside Gaspésie will also feature this delicious fish on their menus this fall. It’s a chance for chefs to prepare tuna in many different ways, depending on inspiration and seasonal arrivals.
Here are some Aliments du Québec au menu members offering Quebec bluefin tuna:
Since they were already in Gaspésie, a few stops were made at local companies working in the fishing sector. Accompanied by the Gordon Food Service team, Mathilde traveled across the peninsula between Percé and Côte-de-Gaspé, visiting E. Gagnon et Fils, Poisson salé gaspésien, Lelièvre, Lelièvre et Lemoignan, Crevette du Nord Atlantique, and Les Pêcheries Gaspésiennes.
“Each of these groups welcomed us with open arms, with the generosity that truly defines the people of Gaspésie,” notes Stéphane. All of them share the same passion for Quebec’s marine pantry, with the goal of showcasing the province’s fish and seafood.
“Each of these companies is now managed by a new generation,” explains Mathilde. “This new generation is dynamic and attentive to new realities while still respecting traditions.”
Crab, lobster, turbot, shrimp—entrepreneurs adapt throughout the seasons and according to what fishermen bring in, offering Quebec seafood fresh during peak season or frozen and processed during the rest of the year.
Because it is possible to enjoy Quebec’s seafood delicacies all year long, whether in restaurants, institutions, or at home—thanks to the expertise of fishermen, processors, and chefs across the province.
Restaurateurs: Learn more about the Aliments du Québec au menu program >>
Discover the full list of restaurants that have received the Aliments du Québec au menu recognition by highlighting local products in their kitchens. There’s something for every taste and every occasion, all across the province!
