Tuesday 07:00 - 22:00
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• 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.
• 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.
• All year long
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.
• 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.
• 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.
• May to October
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.
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