Seafood: When the St. Lawrence River Becomes Our Pantry

At home, we love the flavours of the sea! The immense pantry that is the St. Lawrence River is overflowing with fish, shrimp, lobster, scallops, crab, and much more! With chefs' specialities, the catch of the day offered at local markets, and the generous offerings available in grocery stores, there's no shortage of options. Here's a quick overview.

To each their own speciality!

Our different regions compete for originality to offer visitors a wealth of delicious specialities in unexpected variations. Each has its signature products: smoked fish and eels in the Bas-Saint-Laurent, Nordic shrimp in Gaspésie, scallops on the Côte-Nord and lobster with Îles-de-la-Madeleine (the best in the world, apparently!). And that's not all. Several other fish and seafood add to the list of Seafood dishes to savour: cod, herring, halibut, turbot, mackerel, smoked salmon, snow crab, mussels, clams, razor clams, periwinkles... and more!

Want to dive into these delicacies? There is Chefs no lack of imagination when it comes to offering these tasty specialities in unexpected variations. Exquisite dishes made with fish, crustaceans, mollusks and seaweed are endless. Seafood puff pastry, cod lasagna, scallop ceviche, halibut and fennel soup, or even crab cakes; you'll have to admit, it's mouthwatering! Read on for suggestions for great places to eat.

And good news! People enjoy the flavours of the sea all year round. In spring, Québec grocery stores are full of lobster. September to December are the best months for oysters. Regarding the famous snow crab, it arrives in April, but since fishing is only permitted for eight weeks, it's best not to hurry and enjoy it.

New discoveries

Want to introduce your palate to new and unexpected products? Smarter Seafood encourages the consumption of lesser-known species from the St. Lawrence River with a view to sustainable development. Each year, at the start of the new fishing season, this program establishes the List of edible marine species, available in sufficient quantities in the St. Lawrence, fished in a manner that respects marine ecosystems, and sometimes unknown to consumers. These species offer you an opportunity to diversify your seafood consumption, explore new flavours, while contributing to the preservation of biodiversity. 

Do you have the soul of an explorer and the desire to help yourself to the vast pantry that is the St. Lawrence? Fishing is a tradition here and allows you to be at one with nature. Whether at one of our 500 outfitters or with a seasoned crew, there's no shortage of options.

Drinking the sea

Seafood is also a source of inspiration for original drinks. With these five suggestions, let yourself be lulled by the sound of the waves and discover the richness of the sea from a different perspective! 

Beers: Bold flavours with the oyster stout from Naufrageur, the sour beer with samphire from Menaud, the crab bitter from Saint-Pacrace or the dry dock with sea water from À l'abri de la Tempête. 

Gin: Wild wakame seaweed combines with herbs and strawberries, rhubarb and greenhouse cucumbers to create Kepler Beach from Distillerie des Appalaches. 

Coffee: Unlike anything in the world, Le Moussonneur draws inspiration from nature to offer a coffee transformed by exposure to seawater moisture. 

Kombucha: Vi Kombucha's Gaspésien, infused with seaweed and samphire, is a true anthem to the Maritimes. 

Marine Spirulina: Océan des saveurs' "green nori" is the ideal superfood for enhancing your smoothies and adding a touch of the sea to your favourite drinks.

The sea on your plate

Want to embark on a culinary journey exploring the exquisite array of unsuspected treasures adorning the banks of the St. Lawrence River? Prepare your taste buds for a symphony of flavours where the bounty of the sea meets the artisanal expertise of local chefs.

Kamouraska: Côté Est, where a refreshment bar, gourmet shop, and canteen come together, offers one of the most beautiful terraces in the region with breathtaking views of the largest estuary on the planet. It's fun to dip your toes in while waiting to savour the seafood featured prominently on the menu. You can also try the smoked eel pizza offered at Pépita pizzeria, a joint project between Côté Est and the Tête d'Allumette Microbrasserie.

Saint-Fabien: Cantine Côtière, a snack bar run by Chef Colombe St-Pierre, focuses on seafood from the St. Lawrence River. Try the colourful "homardille," a twist on the classic guédille (lobster roll). On black squid ink bread, it's topped with Gaspésie lobster, popcorn vinaigrette, and... well, you can find out for yourself!

Rimouski : Chasse-Marée sets out to discover lesser-known meats, including whelk, meticulously transformed into ready-to-be-enjoyed delicacies. Here, each preserve reveals a delightful product made from quality local ingredients.

Cacouna: A green sea urchin paradise, known as the foie gras of the sea. This emerging local product is attracting the attention of discerning chefs, and only a few places offer it in season. Its gonads contain orange eggs, combining marine flavours with salty and sweet notes. It can be eaten fresh or as a velvety soup, over scrambled eggs, for a refined culinary experience. Do you dare try it?

Gaspé: Océan des saveurs, whose name says it all, offers organic seaweed harvested on the shores of Parc national Forillon all year round, even in January! Sea bacon, kelp, sea lettuce or even Atlantic nori, a whole range of flavours to discover... and adopt!