Explore Fish and Seafood Through the Seasons
Quebec and Canada, with their vast coastlines and rich waters, offer a wide variety of fish and seafood, renowned for their freshness and exceptional quality. Each season brings its own bounty of marine delights, with specific fishing seasons for each species. Explore the fishing seasons of some of the fish and seafood available at IGA, and learn how to best enjoy these marine treasures year-round.
Fishing seasons calendar
Article Description
Seasonal Fishing
Seasonal Fishing
During their respective seasons, IGA gives priority to smelt, crab, halibut, northern shrimp and tuna from Quebec.
Red fish
Canada red fish is mainly fished from January to March, but is available year-round.
- Its white, flaky flesh is tender with a mild, slightly sweet taste.
- Easy to cook in the oven, in a pan, or in tacos.
- Perfect for quick and tasty weeknight meals.
Monkfish
Canada monkfish is generally harvested year-round, with more abundant arrivals in spring and fall.
- Its white, firm, boneless flesh has a unique texture, similar to lobster.
- Easy to cook pan-seared, in skewers, or in stews.
- Perfect for refined dishes, without the fuss.
Snow crab
Snow crab is fished from March to May in the cold waters of the Côte-Nord and Gaspésie regions.
- It can be steamed, boiled, or grilled.
- It is often served with melted butter, mayonnaise, or seafood-based sauces.
- Snow crab is lived for its sweet and delicate meat. It is ideal as an appetizer or in dishes like soups, salads, or pasta.
Halibut
Halibut is fished from April to September in the Gulf of St. Lawrence and surrounding waters.
- The flesh of halibut is firm, white, and light.
- It is versatile and can be grilled, pan-seared, roasted, baked in foil, or served as ceviche.
- It pairs beautifully with light sauces, roasted vegetables, or in dishes like soups and fish stews.
Lobster
Lobster is fished in May and June.
- Lobster meat is tender, sweet, and slightly salty.
- It is often cooked in boiling salted water or steamed.
- Lobster cooking times vary according to weight and sex. Your IGA fishmonger can advise you.
Sockeye salmon
Sockeye salmon is fished in July and August.
- This salmon is very rich in protein and omega-3 fatty acids.
- It can be enjoyed grilled, roasted, pan-seared, steamed, or even raw or gravlaxed.
- It pairs well with fresh herbs, citrus, spices, and butter or mustard sauces.
Tuna
Tuna is fished in August and September in the waters of the Gulf of St. Lawrence and sometimes off the Côte-Nord and Gaspésie.
- It is renowned for its firm, lean, red flesh.
- It is popular in dishes like sashimi, sushi, or tuna steaks.
- Tuna is also delicious marinated and grilled or pan-seared.
Oysters
Oysters are primarily fished from September to December, but they are available year-round.
- Choose your oysters with the taste tags available in-store.
- All our oysters are seafood products recommended by Ocean Wise.
- Raw oysters are perfectly complemented by the classic lemon and hot sauce, various mignonettes, or even au gratin.