Ocean pout | DE L'EAU À LA BOUCHE

Illustration couleur d'une loquette d'Amérique

Corps allongé similaire à celui de l’anguille, avec une nageoire dorsale continue.

Nageoire anale étendue du milieu du ventre à la queue, se connectant à la nageoire caudale.

Nageoires pectorales vastes et arrondies, souvent teintées de rouge ou d’orange.

Grande tête faisant penser à un crapaud, avec une bouche large aux lèvres charnues. Les mâchoires ont deux rangées de dents émoussées et coniques.

Haut du corps de couleur jaune à brun rougeâtre, marbrées de taches vert olive ou grises. Dessous clair, voire jaunâtre.

Nom

Ocean pout
Zoarces americanus

Type

Bottom fish

Autres appellations

Nom en cuisine

État de la ressource

Not determined

Saison de consommation

Fresh in autumn and in winter.

SIZE :

70 cm, up to 110 cm.

LIFE EXPECTANCY :

Up to 18 years.

LIFE CYCLE :

Sexual maturity when it reaches a size of around 30 cm.

Males and females mate in autumn, and fertilization takes place internally. Females lay eggs in gelatinous masses, protected in rock crevices. The parents watch over the eggs until they hatch, usually after 2 to 3 months.

Found close to the bottom, at depths of over 300 m.

The ocean pout tolerates water temperatures between -0.5 ° C and 16 ° C.

Photographie sous-marine d'une loquette sur un fond marin.

The ocean pout is often found between algae and rocks on rather hard bottoms.
Credit : Derek Keats, photo taken in 2011.

Voir l’image en plein écran

PREYS :

Crustaceans
Molluscs
Urchins
Small fishes

PREDATORS :

Cods
Stripped bass
Seals
Sharks
Belugas

MACHINES :

No commercial fishing.

Ocean pout are an incidental catch in trawls, gillnets, and longlines.
Although the ocean pout appears to be a common species in the Gulf of St. Lawrence, it is of little commercial interest. Information on its abundance in Canada is limited, but it is not considered at risk.

BENEFITS :

Rich in protein, zinc, and vitamin B12.

LET’S COOK :

Firm texture, delicate and slightly sweet taste.

Although not widely consumed in Canada, ocean pout is used in traditional dishes in Newfoundland and Labrador. It can be prepared in a variety of ways, including frying it with garlic and chives, steaming it, or including it in chowders or soups.

OUR CULINARY ADVICE :

Do not overcook or the texture can become rubbery.
Fried, with onion and chives, this fish is delicious.