Need a little help getting started?
We have got everything you need to help you get on your way to discovering new local marine flavours.
Every little gesture counts
Nine professionals from the fishing, hunting and mariculture sectors are here to give you their tips to help you get started in the discovery of marine products from the St. Lawrence.
Information
Video length: 2 minutes and 41 seconds
Location and shooting date: Smarter Seafood Show, 2023
Excerpts from interviews conducted by: Maylis Persoons, Exploramer museologist
Videographer and editor: Guillaume Lévesque, Les productions de la Morue Salée
Interviewees:
- Mathilde Laroche-Bougie, Aliments du Québec
- Emmanuel Sandt-Duguay, Chasse-Marée
- Denis Chau et Saki Kajita, Uni-Que
- Nancy Dumont, Première Nation Wolastoqiyik Wahsipekuk
- Rayna Desgagné, La Gamme Gaspésie – Îles-de-la-Madeleine
- Kim Côté, Côté Est
- Élisabeth Varennes, Seabiosis
- Anh Nguyen, KLKT inc.
Credit: Exploramer, 2024
Transcription
[Shot of Mathilde Laroche-Bougie talking.]
Mathilde Laroche-Bougie: For me, it’s obvious that eating Quebec’s marine products is most natural. They are the best, they are fresher, and there is a wide range of flavorful products to discover. Also, there are so many companies developing products and recipes using them. I have no problem saying that they’re the best in the world, the freshest.
[Music in the background.]
[Shot of Emmanuel Sandt-Duguay talking.]
Emmanuel Sandt-Duguay: These products are local, already here. And behind the products, there are people as well. Of course, there are fishermen, processors, distributors and so on.
[Shot of Denis Chau and Saki Kajita.]
Saki Kajita: Just give it a chance, even if it’s your first time and you’re scared; there’s nothing to be scared of. There’s just love.
[Shot of Nancy Dumont talking.]
Nancy Dumont: I encourage Quebecers to go to fish shops and ask for products that come directly from Quebec, that have been caught by our fishermen.
[Shot of Rayna Desgagné talking.]
Rayna Desgagné: I also think that more and more people are cooking, so it’s important to trust yourself and give it a try. If you make a mistake, that’s okay. But don’t give up on the product because you haven’t cooked it properly. You could go to websites, perhaps those of producers who often have recipes with different ingredients and give them a try. So yeah, there are so many great products out there, so many great discoveries to be made that are really better for your health too. So yeah!
[Laughing.]
[Shot of Kim Côté talking.]
Kim Côté: I would say don’t get discouraged. I wouldn’t tell them to start with sea cucumbers, but to buy halibut or salmon. To try some turbot. And in season, to cook crab in a different way rather than just boiling it. To try things, to explore everything you can on the culinary side of things.
[Shot of Elisabeth Varennes talking.]
Elisabeth Varennes : I often get people who say “Ah, me, algae” and right away, they stop, they get blocked. I know, I’m like that too. There are still products that I hear about, and then I say to myself “Ah, me, I’ve had bad experiences”. But keep an open mind, try it just a little bit. Because for us … people try it, and 80% of the people who have tried it like it. So, you can be part of the small 15-20% of those who don’t; but at least you’ll know, you’ll have tried it. You’ll have kept an open mind.
[Shot of Anh Nguyen talking.]
Anh Nguyen: You’re lucky here in Quebec to have the St. Lawrence. With all of its resources, all of its riches; you have to use it, you have to make it your own. But in a responsible way.
[Background music stops.]
[Exploramer logo.]
Everyone has something to contribute toward the goal of sustainable use of the resources offered by the St. Lawrence.
Men and women …
Fishermen
Aquaculturists,
Hunters,
Processors,
Distributors,
Sellers,
Chefs,
Politicians,
Scientists,
Consumers,
Coastal residents,
Citizens.
Each of us has a responsibility toward the Earth, which provides us with shelter and nourishment. All the links in the chain depend on each other to achieve this.
What can you do to encourage the rest of the chain to move in the right direction?
- Shop at local businesses;
- Regularly ask for Fourchette bleue species at your fish shop;
- Create a more diversified demand for local marine products;
- Check certifications and fishing methods when you shop at the grocery store;
- Encourage the purchase of species caught using selective gear or sustainable techniques;
- Meet people in the fishing industry who are committed to sharing their knowledge;
on wharves, in restaurants, in grocery stores, in markets, in Indigenous communities; - Taste new, local products;
- Choose species that are available in abundance by getting the facts before you buy;
- Distinguish between local and imported species;
- Order Smarter seafood species in restaurants;
- Learn about the latest scientific research;
- Discuss it with others to broaden everyone’s knowledge.
- Have fun in the kitchen, do not be afraid to make mistakes, try out new flavours and combinations.
- Introduce your friends and family to new dishes.
- Let yourself be surprised by the wonderful maritime flavours of the St. Lawrence.
Visiting this exhibition is already a good first step.
You can also explore the other content available to you.
With them, you will be able to:
Dive into the depths of the St. Lawrence in “Life in the Water”;
Meet beautiful people in “Meeting Places”;
Discover your cooking skills in “Culinary Recipes”.
Thank you for being here.
