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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.
Boston's skate wings are already cleaned and ready to be cooked, especially blackened with capers and lemon.
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.
Atlantic salmon, marinated and hot-smoked, First-Nations style. A great regional product!
This ready-to-eat salmon is prepared by marinating it for 48 hours in oil, dill, sea salt, white pepper, mustard seeds and vodka.
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.
Salmon roe are large in size and salty. They are recognized for their pop in the mouth.
Choice oyster available in size small, medium and large, it is known for being very juicy and salty.
Good caliber oysters with a good meat/juice ratio and easy to open.
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.
