Most restaurants offering a seafood menu generally offer the same choices: shrimp, scallops, salmon ... And lobster in season. But do you also know the Monkfish, the sculpins, the green sea urchin, the sweet laminaria of mariculture and the Atlantic wakame? These are edible species found in our St. Lawrence River and whose Fourchette bleue program would like to help you taste!
Yes, the St. Lawrence is full of a variety of edible species and that is why the Fourchette bleue exists: to introduce Quebec consumers and restaurateurs to another horizon!
For restaurateurs and also fishmongers, the program also awards certification. Thus, it is very easy for consumers to taste Saint-Laurent products since they only have to look for the Fourchette bleue logo.
Founded in 2009 by Exploramer, the Fourchette bleue program first aims at sound management of the river's marine resources and then encourages the addition of the many unknown species that live there. By the same token, consumers will be able to discover these hidden treasures of the St. Lawrence.
In short, these establishments encourage the sustainable development of the St. Lawrence River and of course showcases the Quebec fishing industry. Among other things, these actions allow Fourchette bleue to minimize discards at sea of ??these species.
Obviously, these are less known species ... but which, surprisingly, are just as succulent and nutritious!
For the year 2020, Fourchette bleue retained a total of 43 species of fish, seafood, marine mammals and algae. It’s much more than shrimp, scallops and salmon!
