A brown sea weed which owes its funny name to the holes that riddles its frond. You can use it to prepare broths, or reduce it into pieces by hand to incorporate in a veggie pâté to give it a touch of the Sea ! Seaweeds are really Sea vegetables. They are rich in fibers, vitamins and minerals. Hand harvested in the Gaspé area.
This is a large brown seaweed with a dense texture which has a slightly sweet iodized flavour. It's harvested by hand in the Bay of Gaspé. Rehydrate around 30 minutes in lukewarm water, roll it out, slice in thinly.It's used in omelets, salads, sandwiches, soups... Kombu is traditionally used in japanese cuisine to make Dashi.
Smoked herring fillet marinated in an aromatic mixture (made of vegetable oil, vinegar, citrus, carrots, onions and spices). That's all you need to enjoy the best that Iles de la Madeleine has to offer. Oh, and here is our secret recipe : just had some boiled potatoes to the smoked herring, and serve. So simple, yet you'll amaze everyone who tastes it!
The tomalley is a part treasured by lobster amateurs. This spread is made from lobster of Îles de la Madeleine. Health Canada recommends to limit the consumption of tomalley, but this restriction does not apply to the other parts of the lobster, or the tomalley sold in cans!
Considered by many as a gourmet's meal, whelks have a distinct and delicious taste. These whelks are simply put in salty water to preserve their authentic taste. They can be used in any recipe where seafoods are to the honour. And, since our whelks are precooked, you can eat them cold or hot! Easy to digest, whelks are low in fat, sodium and calories,...
The traditionnal smoking process almost completely dehydrates the herring, giving him a golden color and an exceptionnal taste. Back in the days, herring was intended mostly for Haïti and the Dominican Republic. Today, the production has lessen, but the herring is taking its place on gourmets' tables. We use a traditionnal process to smoke our...
This red algae is purplish with flavours that evoke cold water shrimp, manually harvested in the Gaspé. You can either incorporate it directly into your omelets, salads, sandwiches and soups or rehydrate it for 4-5 minutes in lukewarm water before use. Crushed into tiny pieces, it can be used as salt.
This is a green algae (rich in chlorophyll) harvested by hand along the shore of the Gaspé Peninsula. Its complex and iodine flavour evokes white truffle! Excellent added to vegetables, sauces, soups or to flavour butter. You can use it dried or rehydrate it 4-5 minutes in lukewarm water.