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Tag: Seafood

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Snow crab season is back

26 April, 2014 No Comments

Gourmets have been waiting for snow crab season with as much impatience as spring. That’s right, the snow crab season is back. And it can be enjoyed until June. So check out our Flyer Specials table to see where you can buy some. This shellfish, which is harvested in deep waters near the coastlines of the […]

octopus, pieuvre

Taming the octopus

21 September, 2013 No Comments

Octopuses are molluscs with eight tentacles bearing suction cups, and they live in shallow waters in temperate zones around the world. A mysterious and strange looking animal, the octopus has always fascinated man, who gave it a superhuman size and powers.

seiche frais avec des fruits de mer, Fresh squid on the seafood market

A gourmet pigment named “squid ink”

27 July, 2013 1 Comment

“Sepia” or “squid ink” is an opaque liquid secreted by molluscs such as cuttlefish and squid as an act of self-defence. Used as a pigment for wash drawing since ancient times, this product is also employed in cooking to colour foods like Italian squid ink pasta and Japanese “udon” and “soba” noodles.

lobster-homard

Celebrate Father’s Day with a lobster roll

When you’re looking for a ‘summer sandwich to eat on the terrace’, what can be more tempting than a ‘simple’ lobster roll? This sandwich, which is rich (it doesn’t come cheap) and unpretentious, is a perfect component to a Father’s Day meal; what’s more, you can also get some great bargains at your local grocery […]

blue-lobster-homard-bleu

Blue as … a lobster

Yep, blue lobsters do exist for real and they are not genetically modified ;), but the odds of catching one in North America are 1 in 2 million. Last Friday one such specimen was caught off the coast of Nova Scotia then thrown back into the water because it was too small to keep. The […]

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The importance of court-bouillon

Poaching fish in a court-bouillon is ideal for enhancing its delicate flavor. This is a vegetable broth, flavored with fresh herbs and vinegar or wine, which must be made in advance and then cooled. Court (French word for “short”) means that it is neither long in its preparation time nor too rich in taste. Fish […]

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A traceable lobster for your mom

The season for lobsters, earlier considered to be a “poor man’s food”, is now in full swing. As the fishing season in Quebec lasts from end-April till July, we can make the most of it for our parties, right from Mother’s Day up until Canada Day.

soup

Italian fish soup

13 April, 2013 No Comments

In the olden days in Italy, fish soup used to be a dish of the poorest because it was prepared with low quality or even spoiled fish that fishermen had not managed to sell at the market.

salmon saumon

Eat fatty fish, live longer

12 April, 2013 2 Comments

For years we have been told that consumption of seafood high in omega-3 fatty acids (fatty fish) may help protect against cardiovascular disease. But the data supporting this health claim have been indirect sofar. A study of more than 2,600 older adults, published last week in the journal , found those with the highest blood […]

oukha-ukha

A Russian fish soup called Ukha

23 February, 2013 No Comments

It is only very recently, with the arrival of many Russian immigrants into Canada, that dishes from their culinary tradition are starting to get exposure. It’s a cuisine that is very rich and full of flavour, and its variety arises from the vastness of the country as well as the cultural mosaic that composes it. […]

fish-swimming

CHARming fish for the Inuit

18 August, 2012 No Comments

Arctic char is the fish with the northernmost geographical distribution in the world. In fact, it lives in circumpolar lakes, rivers and coastal marine waters. This fish belongs to the Salmonidae family and is characterized by pale spots (red, pink or cream) on a dark back. It gets its name from the fact that it […]

shrimp-crevettes

Shrimp shellers: World competition in France

12 August, 2012 No Comments

While the whole planet was watching the London Olympics, competitors gathered in Northern France last Sunday for a far different kind of event: the eighth annual Shrimp Shelling World Competition in Leffrinckoucke, a little village near Dunkerque, some 300 km north of Paris. Launched in 2005 with about 20 local contenders, the competition grew to […]