Accueil - Fourchette bleue par Exploramer

Promoting sustainable seafood consumption

To encourage seafood consumption that is environmentally friendly, supports the economy, and is good for both our own well-being and for society, Smarter Seafood has developed a number of tools for consumers.

: Every year, in anticipation of the new fishing season, Smarter Seafood establishes a list of marine species that are edible, sufficiently plentiful in the St. Lawrence, sustainably harvested with regard to marine ecosystems, and with which consumers may not be overly familiar. These species represent an opportunity to diversify your consumption of seafood products and explore new flavours while supporting the conservation of biodiversity.
: Learn more about the species on your kitchen table! Thanks to our list, you can enter the name of a species and learn more about the fishing techniques used to harvest it, biomass data and nutritional information.
: Have fun preparing St. Lawrence seafood products with our recipes concocted by well-known chefs. Enter the name of a fish, shellfish, seal or seaweed and discover different ways to prepare it, whether it be in a traditional dish or a more original creation.
: Discover businesses near you that are investing in developing markets for the less familiar and underexploited marine species of the St. Lawrence. With over 250 addresses, including fisheries, mariculturists, food processors, fish markets, grocery stores, restaurants and cafeterias, finding quality St. Lawrence seafood products has never been so simple!

Discover new recipes

Our rich St. Lawrence abounds in flavours and textures to discover. Integrate Quebec’s marine species into your menu and sample them today!

SEE OTHER RECIPES

Saganaki-style whelks

By Chef Yannick Ouellet, from the 2021 culinary workshop at Exploramer.

Bourgot à la manière saganaki

Par le Chef gaspésien Yannick Ouellet, issue d’atelier culinaire 2021 à Exploramer.

Halibut Napoleon with leek confit

By Chef Yannick Ouellet

Spicy cured seal fillet

By chef Yannick Ouellet, Gaspésie chef. The recipe was developped for a workshop dedicated to the art of cooking seal and given during Exploramer’s “Seal Hunt” training program.

Seal ribs with Mont-Café coffee

By chef Yannick Ouellet, Gaspésie chef. The recipe was developped for a workshop dedicated to the art of cooking seal and given during Exploramer’s “Seal Hunt” training program.

Smarter Seafood Awards

For the fourth year, Smarter Seafood Awards is bringing excellence and innovation in Quebec’s marine sector into the spotlight.

The “Quebec Seafood – Capture and Aquaculture” award goes to Varech Phare Est, for the ecological harvesting, processing, and promotion of Quebec algae

The “Quebec Seafood – Processing” award goes to KLKT inc. for its unique work combining ancestral knowledge, local roots, and an eco-responsible approach to a Vietnamese-style fish sauce (nước mắm) with capelin.

The “Quebec Seafood – New Market Development” award goes to the Sainte-Justine Hospital Food Service for its innovative menus featuring rockfish, algae, and other seafood from the St. Lawrence River, along with its awareness campaigns for employees, patients, and their families.

The jury’s “Coup de Cœur” award goes to the Listuguj Mi’gmaq Government, which has successfully built a sustainable and structured aquaculture sector by mastering the development of scallop farming.

The awards ceremony took place during the launch event for the Lauriers de la gastronomie québécoise (Quebec Gastronomy Awards), held on Sunday, May 3, at Le Marie-Louise restaurant in Montreal’s Latin Quarter.

Smarter Seafood Expo