• home
  • contact
  • medias
  • Newsletter
  •  
  • fr
  • Les Marchés Publics de Montréal
    Since 1998

    Les Délices de la Mer / Atkins et Frères

    All merchants |  Fishmongers

    Specialized in fine and local seafood products(Gaspésie, Iles de la Madeleine, Côte Nord et Provinces maritimes), impulsed by Christian Servant a gaspesian foody, Les délices de la Mer offers you a wide and spectular range of seasonal products.

    Freshest Atlantic Hallibut, Nordic shrimps, Snow Crab and Madeleine Island lobsters. We offer, as well, the full range of famous smoke products Atkins Brothers and an amazing variety of Eastern Canada oysters.

    Useful information

  • Opening period : Open year round
  • Production location : Saint-Anne-Des-Monts
  • Contact information

  • Phone : 514.278.1000
  • Find the merchant location

    Jean Talon

    — market —

    plan du marché Jean Talon
    Discover this market

    Discover merchant's products

     

    Smoked Mussels

    Mussels are plump and uniformly sized. Once smoked and marinated in our special spiced vegetable oil, they become irresistible little morsels that can be served on canapés, salads, pizza and more.

    MORE INFO

     

    Rillettes

    Rillettes are offered in several distinguish flavours (smoke shrimps and truit, salmon, smoke lobster, smoke crab). As the most delectable seafood spreads, they offer a truly gourmet experience. Each delicious blend of fish, seafood and other authentic ingredients combines to create the highly sought-after, classic texture of a thoroughly enjoyable, creamy spread. Rillettes are delightfully versatile! Try them as a canapé on a slice of English cucumber or a simple cracker. Top a bagel for a quick and sumptuous breakfast. Create classy appetizers with blinis. Use rillettes as condiments on sandwiches or in panini. Whip up a succulent pasta sauce or simply dress up freshly grilled fish with a generous spoonful. Let your imagination run wild!

    MORE INFO

     

    Scallop

    Fresh scallop , from Canadian and American East cost. Can be eaten raw - in carpaccio, ceviche, tartar - but also grilled or pan seared.

    MORE INFO

     

    Black cod

    The black cod is a firm white flesh fish, usually served in filet. The oily properties of the fish makes it perfect for it to be grilled with miso paste, orange zest and ginger.

    MORE INFO

     

    Skate wings

    Boston's skate wings are already cleaned and ready to be cooked, especially blackened with capers and lemon.

    MORE INFO

     

    Salmon

    The salmon is sold in steaks or in boneless filet with or without skin. You can enjoy it raw in tartar, sashimi or sushi or simply cooked.

    MORE INFO

     

    Salted cod

    This Nova-Scotia cod boneless and skinless filet is used for the famous Bacalhau dish and must be rinsed for 12 to 24 hours depending on the water change frequency.

    MORE INFO

     

    Swordfish

    We get our swordfish mostly from Boston or Miami. It's meaty flesh and pronounced taste makes it a perfect match grilled with steak spices.

    MORE INFO

     

    Nordic shrimp

    These shrimp from the St-Laurent estuary are available fresh in shell from april to june, peeled and fresh from april to november, and unfrozen all year round.

    MORE INFO

     

    Colville Bay Oysters

    Slightly iodised, fleshy consistency, shiny flesh, crunchy texture,

    MORE INFO

     

    Trésor du Large Oyster (Island Treasures)

    The oyster ''Trésor du large'' is the first harvested in Québec. Bred at a 20 meters depth, this cocktail size oyster, is easy to open, fleshy and juicy! More salted than the oysters bred in bays and lagunas, this Christmas Queen can be relished chilled but could show its full potential Rockefeller style.

    MORE INFO

     

    Québec Lobster

    This tender-fleshed crustacean can be enjoyed boiled in lightly salted water or grilled in the oven or on the BBQ. Lobsters are always wild and never farmed. The fishing season differs, depending on region and season. Cooking time: 10 min./lb. in boiling water. To cook in the oven: boil for 10 min. then finish in the oven for 8 min.

    MORE INFO

     

    Snow crab

    Snow crab is seasonally fished from April to May, in the St. Lawrence River up to the Magdalen Islands. You can eat as much as you want of this high-end, unique tasting product during this limited period.

    Cooking tips: place the crab in boiling, salted water, let the water come to a boil again, and cook it for 12 min.

    MORE INFO

     

    Calamari

    Delicate white firm meat, light humid texture, chewy.

    Can be found in tube form fresh,rings, or frozen depending on fish Markets.

    MORE INFO
    MPM sur Instagram

    #MaVieMonMarché

    Infolettre Marchés Publics de Montréal

    Sign up to receive the latest news!


    We will not sell, lease or exchange your personal data to,
    or share your personal data with, any third party.