Distributor of fish, seafood and snow crab - Côte-Nord / Québec

The Stimpson’s Surf Clam is a tasty mollusk with a sweet delicate flavor similar to that of lobster and scallops. The product can be prepared in two parts that are sold separately on the market—the foot and the mantle. The foot of the Stimpson’s Surf Clam is perfect for sushi and other dishes where presentation is key, while the mantle goes very well in all recipes for mollusks and seafood.

The Stimpson’s Surf Clam is a bivalve mollusk found mainly on the North Shore of the St. Lawrence River. It is harvested from July to November using a water jet dredge. The shell is flamboyant in color, with an orange-red edge and white base. The mantle is amber white in color with thin strips of orange.

The Stimpson’s Surf Clam is ready-to-eat, offered in a delicate brine that enables seafood lovers to fully appreciate its taste and tenderness. We make a delicious homemade chowder that is canned—a major hit with patrons of our restaurant! Our Stimpson’s Surf Clams are also available frozen individually or in blocks.

Here are the packaging formats we offer.

Canned mantle (non-refrigerated product): 24 X 5 oz and 9 X 21.6 oz box
Frozen mantle in block: 1 x 7 kg per case; 10 x 1.5 kg per case
Frozen feet (Hokkigai): 10 x 1 kg per case; 2 L = 29 g and more (40/1 kg); Large: 24 g to 28 g (41 to 50/1 kg); Medium: 20 g to 23 g (51 to 60/1 kg); Small: 14 g to 19 g (61 to 74/1 kg); 3S = 13 g to 1 g (74 and more/1 kg)
Frozen feet (Hokkigai): Orange, Yellow, Broken; 5 kg per case
Canned Stimpson’s Surf Clam Chowder: 24 X 338 ml and 9 X 1300 ml cans box

Turbot is a delicious white fish with a rich and delicate flavor and firm, dense flesh. It is the most heavily fished species in Quebec. It is a fantastic substitute for halibut, sole, haddock, cod, and flounder.

Turbot, which is also known as Greenland halibut, is a flat fish with a disk-shaped body. It is similar to Atlantic halibut, but much smaller in size. Generally, specimens weighing between 800 g and 1000 g. They are caught from April to October. Turbot is abundant in the Laurentian Channel and the cold Labrador Current, near the Northern shrimp on which it feeds.

Here are the packaging formats we offer.

Fresh filet (in season) or IQF-frozen: 4 to 8 ounces per filet; 8 to 12 ounces per filet; 12 ounces and more per filet; 10 lbs per box
Marinated (refrigerated product): 130 g jar, 12 jars per box; 3 lbs bucket, 6 buckets per box
Completely frozen: 400 g to 600 g, 600 g to 800 g, 800 g to 1000 g and 1000 g to 1200 g per turbot; 2 x 10 kg per case
Frozen head and carcass: 2 x 11 kg per case

Atlantic halibut, which is a deliciously firm and flakey white fish, is a fish lovers’ favorite. Since its flesh is firm, it stands up to all types of cooking methods. That means you can enjoy it cooked in a wide range of original ways.

Halibut is the largest of all flat fish and can reach 2.5 meters in length and weigh over 200 kg. This fish lives in the deep waters of the Western Atlantic Ocean and the Gulf of St. Lawrence and only rarely enters areas less than 60 meters deep. It is fished from April until September.

Here are the packaging formats we offer.

Whole; fresh or frozen (without the head): Size: 10-30 lbs, 30-50 lbs, 50-80 lbs, 80-120 lbs and 120 lbs + per halibut
Frozen halibut loins: Weights vary
IQF-frozen halibut cheeks: 2 X 5 lbs per case

Considered a delicacy by many, whelks have a distinctive and delicious flavor. They can be used in any seafood recipes. In addition, since they are precooked at the plant, whelks can be enjoyed hot or cold.

Whelks, which are very abundant in the St. Lawrence River and Estuary, are mollusks with a spiral shell and creamy white flesh streaked with black. Also known as Buccinum undatum, Whelks are caught from April to the end of September in deep waters using a series of basket traps.

Whelks are ready-to-eat as they are sold in brine, which gives whelks a long shelf life as well as a tender and flavourful taste. Our whelks are also offered in vinegar or frozen.