Scallop

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

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.

Skate wings

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

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.

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.

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.

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.

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.

Calamari

Delicate white firm meat, light humid texture, chewy.

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