January 28th 2012
Originally published in the Journal de Montréal on January 28, 2012.
Shrimps and prawns refer to about 2,000 different species of small aquatic animals with a flexible body and long antennae, 10 legs and a fan-shaped tail. While in biological terms, shrimps and prawns belong to different types of crustaceans, they are both very similar in appearance. In commercial farming, fisheries, and at fishmongers, these two terms are often used interchangeably, with regional preferences for one or the other term. So the word “prawn” is more commonly heard in the United Kingdom, while in North America, people mostly use the word ‘”shrimp.”
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November 25th 2011
Canned food and gastronomy rarely go hand in hand, yet in Pinhais & CA., LDA , canned fish are, even today, traditionally prepared with the greatest attention to quality. Legend has it that even their preserves are the best in the world 
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November 17th 2011
The Portuguese are famed for being major cod (bacalhau) eaters… and after having stayed in their country for 10 days, I can definitely confirm that this is not just a cliché!
Cod is always present on the menu. And yet, the Portuguese never tire of it because they know how to prepare and serve it in 1001 different ways.
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May 6th 2011
Originally published in the Journal de Montréal on May 9, 2009.
Lobsters, which were earlier considered to be a “poor man’s food”, are now setting the tone for holiday dinners in spring. As the fishing season in Quebec lasts from late April until July, we can make the most of it right from Mother’s Day up until Canada Day.
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April 8th 2011
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The fishing season for snow crab has started. We are told to expect as much as a price increase of about 10% this year. One more good reason to check out our Flyer Specials Table and find out where to buy this delicacy. |
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November 2nd 2010
Originally published in the Journal de Montréal on September 23, 2006.
The skate is a large sized fish, shaped like a flattened diamond that lives on the seabed. It is easily recognizable in the aquariums due to its large, slow and wavy movements.
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October 9th 2010
Originally published in the Journal de Montréal on October 9, 2010.
The ancient Greeks and Romans had a real passion for oysters. They even knew how to farm them from the embryos collected at sea. The word “oyster” derives from the Latin “ostrea”, which itself comes from the Greek “ostreon”. Today, farmed oysters account for 95% of those sold on the world market. Climate, the saltiness and temperature of the water, the type of seabed where the oysters are farmed and the plankton that they eat are all factors that give each type of oyster its distinctive flavour.
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