Me and Mr Jean Coté, (scientific director of the fishermen group of Southern Gaspé
Foodie and seafood lovers rejoice: Lobster fishing season has just started around the Gaspé Peninsula and fresh new catches are currently available at your local grocery store as well as being cooked and served piping hot in several restaurants around Montreal.
A popular saying goes...”You are what you eat”.
When it comes to seafood and especially lobster, I place great importance upon the region that my lobster was raised and caught in.
The tracing of sea products and the sustainability of harvesting has increasingly become important preoccupations for lobster consumers.
Since March 2015, the lobster fishery on the Gaspé Peninsula in Quebec found along the shores of the Gulf of St. Lawrence in Atlantic Canada has achieved the esteemed certification of Marine Stewardship Council (MSC) Standard for being a sustainable and well-managed fishery. This year it has also been recommended by Ocean Wise (www.oceanwise.ca) that maintains high standards for all its endorsements.
The quality of Gaspesian lobster has gained international recognition and countries as far away as China have been placing large orders for their restaurant market. Here in Quebec, you would be surprised to learn that some local supermarkets sometimes opt to import more inexpensive and not always regulated catches and sell it to consumers at the same market price as lobsters from Gaspé !
Therefore, the next time you visit your local grocery store, be sure to look out and ask for the blue rubber band and tag that every lobster harvested around the Gaspé Peninsula bears on one of its claws. This identification tag will allow you to see exactly where the crustacean came from as well as ensure that you are buying a superior quality product from the Gaspé Peninsula, harvested in a manner that is kind and sustainable for the environment.
It's the season for Gaspesian lobster!
It's the season for Gaspesian lobster!To get the best quality meat, make sure you request to see the Gaspesian medallion tagged on the claw. It will give you a link to a video of the fishermen who caught your lobster and also teach you interesting facts about sustainable fishing
As a bonus, by visiting the website ( http://monhomard.ca/?lang=en) and entering the alphanumerical code stamped on the blue tag attached to their lobster, you can watch a video clip about the harvester who caught your lobster, learn more about his fishing area, see the name of his lobster boat’s skipper as well as the method used to catch your lobster. It’s a unique way to bring you and the seafood harvesters closer together!
Ever wondered how to get the optimal taste when you self-cook your lobster at home ?
Here below is Mr Jean Coté, (scientific director of the fishermen group of Southern Gaspé ) ‘s tips:
For a 1 ½ pounds lobster:
Fill a large pot with enough water to cover your lobster.
Add 30 grams of salt per liter of water. (You want to cook in salty water)
Bring the water to a full boil.
Place the lobster into the boiling water.
Cover the pot and set the timer immediately for 15 minutes
When the time is up, remove the lobster and immediately drop it in a bucket of ice cold water to stop the cooking from the inside. ( It also becomes easier to detach flesh from the shell !)
Serve with garlic butter and Enjoy !