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Photo credits: Dominique Viau, BODOÜM Photographie
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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.
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!
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.
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.
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.
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.
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.
