It is impossible to determine the number of species living in the St. Lawrence. Several thousand… and many more that we do not even know exist.
So as not to drown in this vast unknown, we present six groups of edible species that are already well documented by scientists.
Certainly, the first group that comes to mind is fish. Fish are aquatic vertebrates. They are characterized by their fins, used for movement, and gills, essential for breathing.
There are over 33,000 species worldwide. Some fish prefer fresh water, others salt water, and others, such as anadromous and catadromous fish, can migrate from one water type to another, particularly during the spawning season.
From the ocean to the comic strip
Fish are found in popular culture around the world. You have probably heard of Tintin’s grumpy companion Captain Haddock? Captain Haddock owes his name to one of the author Hergé’s favourite dishes: smoked haddock.
Video lenght: 1 minute and 4 seconds
Location: St. Lawrence
Underwater videos: Mario Longpré
[Music in the background.]
[Underwater shot of a lumpfish swimming among anemones and brown algae.]
[Shot of an ocean pout on a rocky background, surrounded by red algae.]
[Shot of a school of mackerel.]
[Shot of a lumpfish swimming close to a seaweed-covered bottom. The sandy bottom is shaken.]
[Shot of a bench of striped bass approaching the camera, then moving away.]
[Close-up of a juvenile lumpfish swimming through brown seaweed.]
[Close-up on the head of an ocean pout hiding in the hollow of a rock.]
[Background music stops.]
[Exploramer logo.]
Video lenght: 1 minute and 5 seconds
Location: St. Lawrence and Exploramer’s aquariums
Underwater videos: Mario Longpré and Exploramer
[Music in the background.]
[Underwater shot of a mussel bed. Among the mussels are other species such as sea urchins and anemones.]
[Shot of a waved whelk climbing a rock wall.]
[Shot of a waved whelk hanging on a seaweed swaying with the current.]
[Shot of a mussel bed. Among the mussels are other species such as sea urchins and anemones.]
[Close-up of a surf clam burrowing into the sand.]
[Background music stops.]
[Exploramer logo.]
Including some 100,000 species, it is not surprising to find a multitude of very different-looking individuals in this group. Nonetheless, they all have one thing in common: soft bodies. Molluscs are all invertebrates, most of which have a shell for protection and a muscular foot, or the equivalent, to move around.
This group includes:
Ancient traditions
In the past, bivalves were best eaten during the “-ber” months. It was difficult to keep seafood cold during transportation, especially in summer. Poor shellfish preservation can lead to fatal intoxication. Now, thanks to mariculture, these shellfish can be eaten year-round.
Like molluscs, crustaceans are invertebrates. However, they have an exoskeleton that is periodically renewed through moulting. With few exceptions, they have a segmented body consisting of a head, trunk, five pairs of legs and two antennae. Some crustaceans, such as shrimp, are hermaphrodites. In Quebec, this group has the greatest commercial value.
Why do shellfish turn red when cooked?
The colour of shellfish comes from a molecule called astaxanthin. This is a naturally reddish-orange pigment from the carotenoid family. When the animal is alive, it has more of a brownish colour. This is because the molecule is attached to proteins that deform it. Under the effect of heat, the proteins are destroyed, and astaxanthin returns to its natural form. Therefore, a reddish-orange colour appears when shellfish are cooked.
Video lenght: 48 seconds
Location: St. Lawrence and Exploramer’s aquariums
Underwater videos: Jean-Christophe Lemay and Exploramer
[Music in the background.]
[Underwater shot of an American lobster moving towards the camera.]
[Shot of a school of shrimp. Some swim while others remain on the bottom.]
[Close-up of two Atlantic rock crabs interacting with each other. Little by little, the one on the left tries to climb onto the one on the right.]
[Background music stops.]
[Exploramer logo.]
Video lenght: 58 seconds
Location: St. Lawrence
Animal videos: Jean-Christophe Lemay, Mario Longpré and Yves Persoons
[Music in the background.]
[Aerial shot of an ice floe with three harp seals lying on it.]
[Shot of rocks surrounded by water and filled with grey and harbour seals.]
[Underwater shot of a grey seal swimming between seaweed-covered rocks.]
[Back to the view of the seal-filled rocks.]
[Back to the aerial shot on an ice floe.]
[Background music stops.]
[Exploramer logo.]
This group includes cetaceans, e.g. whales and dolphins, and pinnipeds, e.g. walruses and seals. These species share the characteristic of giving birth to young that are already formed and will be suckled.
Pinnipeds are distinguished by:
Muscles full of oxygen
Seals can stay underwater for up to 20 minutes. To achieve this feat, they must store a third of their oxygen reserves in their muscles (compared to 15% in humans). They are able to do this because of myoglobine. Present in high concentrations, this protein also gives the meat a dark red and sometimes black colour, as well as a more pronounced iron taste.
Marine algae are photosynthetic organisms. As they need light, they rarely develop below a depth of 40 m.
There are two main categories:
A mouth-watering taste
Seaweeds are the source of the fifth flavour, called “umami”. It is a subtle, round taste that lingers in the mouth and makes you salivate. Literally and metaphorically. Umami provokes a thicker salivation that better moistens our mouths, making food easier to ingest. A delight for the taste buds and the digestive system.
Video length: 2 minutes and 11 seconds
Location and shooting date: Québec, 2023
Excerpts from interviews conducted by: Maylis Persoons, Exploramer museologist
Videographer and editor: Guillaume Lévesque, Les productions de la Morue Salée
Underwater videos: Jean-Christophe Lemay
Interviewees:
Credit: Exploramer, 2024
[Background music.]
[Underwater views of various seaweeds.]
Jean Soulard: The smell of seaweed … it’s the sea. It takes us elsewhere, the sea. Of course, there’s fish in the sea, but algae…that’s what’s there.
[Shot of Jean Soulard speaking in a kitchen.]
It’s abundant and there are no resource issues with algae. Of course, we have to be careful with it.
[Successive underwater views of various seaweeds, the sun’s rays shining through the water.]
Plus, it makes such good food. You’ll see, some are fine. There are others that are a little more rubbery, that need to be worked with differently. Some of them have that little bacon taste, while others go for a little more nuance … as in mushrooms… a little sharper, and so forth.
[Music intensifies.]
Lucie Beaulieu: When seaweed is blended into a food with a certain concentration it allows certain minerals, such as iron or magnesium, to be brought to the fore.
[Shot of Lucie Beaulieu in a kitchen, music fades out.]
If we’re talking about vitamins, vitamin B12 is not found in land plants, but it is found in algae. That’s very interesting. It’s also quite heat-stable, so even if the seaweed is treated, we’ll be able to keep this vitamin B12. Then there’s vitamin B9, which is folic acid. So, during pregnancy, folic acid is often recommended. Well, seaweed has folic acid. As for minerals, if we’re talking about calcium, this will obviously have an impact on bones, and there’s also fiber for digestive health.
[Underwater views of various seaweeds, music resumes.]
Then there are some very specific compounds in algae, such as polyphenols, which act as antioxidants. These can help prevent certain neuro-degenerative diseases. They can also help counter hypertension, prevent obesity and promote brain health.
Jean: That iodized taste; that little salty taste that can be infinitely small with some sweetness, it takes you… Its taste of umami that takes you elsewhere, that tastes different from the classic flavors we know.
[Shot of Jean in the kitchen.]
Develop your taste for umami, it’s fabulous, really. Give it a try. Give it a try! [Laughing.]
[Exploramer logo.]
[Background music stops.]
Video lenght: 47 seconds
Location: St. Lawrence and Exploramer’s aquariums
Underwater videos: Jean-Christophe Lemay and Exploramer
[Music in the background.]
[Underwater shot of a group of green sea urchins attached to rocks. Surrounding them are seaweed and starfish.]
[Close-up shot of an orange-footed sea cucumber feeding. It pulls one of its tentacles into its mouth, then out again.]
[Close-up of a green sea urchin. Its mouth and 5 teeth are visible, and its feet are moving. A brown seaweed is visible in the background.]
[Background music stops.]
[Exploramer logo.]
There are some 6,000 species of echinoderms. Their shape varies, but echinoderms share a few common characteristics:
Quebec is falling behind?
Echinoderms are an emerging product in Quebec. Sea urchins and sea cucumbers are timidly making their appearance on our tables. In Asia, on the other hand, they are already highly appreciated. Even starfish are eaten fried or grilled.
Well… let’s start with sea urchins and cucumbers. From a taste and texture point of view, they are full of surprises.
There is so much to say about each species. We have served you but a small nibble. Many other specimens can be found in the St. Lawrence.
The habitat of these species is constantly changing. What are the challenges facing the residents of the St. Lawrence?
This project was made possible through funding from Digital Museums Canada and the participation and collaboration of Université Laval.
© 2025 A Wave of Flavours
