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  • Les Marchés Publics de Montréal
    Since 1971

    La Poissonnerie du Marché Atwater

    All merchants |  Fishmongers

    La Poissonnerie du Marché Atwater,
    Our family-owned fish market has been in business for over 40 years. We offer a wide selection of exceptionally fresh fish and seafood, according to the season.

    Useful information

  • Opening period : Open year round
  • Contact information

  • Phone : 514.937.2863
  • Find the merchant location

    Atwater

    — market —

    plan du marché Atwater
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    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.

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    Scallop

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

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    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.

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    Skate wings

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

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    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.

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    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.

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    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.

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    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.

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    Smoked salmon

    Atlantic salmon, marinated and hot-smoked, First-Nations style. A great regional product!

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    Gravlax salmon

    This ready-to-eat salmon is prepared by marinating it for 48 hours in oil, dill, sea salt, white pepper, mustard seeds and vodka.

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    Organic salmon

    This Chinook salmon from the Pacific is raised in the best conditions with a strict quality control system that managed to get the organic certification from the canadian government in 2013. It flesh is slightly darker then his Atlantic cousin and less fat.

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    Trout roe

    The trout roe are medium sized and they are crispy and really tasty.

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    Salmon roe

    Salmon roe are large in size and salty. They are recognized for their pop in the mouth.

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    Colville Bay Oysters

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

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    Oyster Village Bay

    Small cocktail oyster clean, light and meaty.

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    Oyster Lucky Limes

    This oyster is really popular for its taste, juice and meat amount.

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    Malpeque oyster

    Choice oyster available in size small, medium and large, it is known for being very juicy and salty.

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    Blackberry Point oyster

    Good caliber oysters with a good meat/juice ratio and easy to open.

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    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.

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    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.

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    Calamari

    Delicate white firm meat, light humid texture, chewy.

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

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