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Singing our fishermen’s praises

Quebec fishing and seafood

The countdown has officially ended. Fishing season is finally here. It's time to discover, prepare and enjoy this year’s six featured items!
Scallops

Scallops

• July and August

• The Magdalen Islands

Scallops make for delicious ceviche—serve them raw, thinly sliced, and marinated in a tangy dressing. Refrigerate slices for 1 hour in lemon and lime juice with a dash of Tabasco. Drain and serve with citrus sections and cilantro.

Snow crab

Snow crab

• March to June

• The North Shore and the Gaspé

The snow crab’s distinctive, delicate meat can be enjoyed on its own, in a salad, or wrapped in rice paper as a spring roll. Try it with a spicy mix of mayonnaise, chives, and sesame seeds.

Oysters

Oysters

• All year long

• The Magdalen Islands

Quebec oysters are as good as any from the maritime provinces. Their delicate taste and silky texture go great with mignonette sauce made with lime juice, rice vinegar, grated ginger, and chopped shallots.

Northern shrimp

Northern shrimp

• April to October

• The Gaspé and Sept-Îles

These small local shrimp are tender and plump and perfect for any occasion! Serve them as hors d’oeuvres in verrines with a mix of cucumber, avocado, olive oil, and lime juice and zest.

Lobster

Lobster

• May to July

• The Magdalen Islands, the Gaspé, Anticosti Island

A summer staple, Quebec lobsters are some of the best in the world! Try it with various flavoured butters or enjoy it on its own. Consult the cooking chart to find the cook time.

Turbot

Turbot

• May to October

• The North Shore and the Gaspé

Also called Greenland halibut, turbot is a versatile, flaky fish. Break it apart with a fork and cook it in a skillet, then season it with jalapeno and lime juice. Serve in a soft taco with mango and fresh cilantro.

Questions?

Talk to our fish and seafood experts about quality, selection and cooking methods for our Quebec marine species. They'll be happy to share their passion for food with you!