Montreal, Canada: Quebec is close to the sea and rich in seafood, but the seafood we see in supermarkets, except for snow crabs and lobsters, is locally produced, most of the seafood comes from other provinces. So where does the locally produced seafood go?
It turned out to be all "exported"! According to professionals, 81% of seafood in the waters off St. Lawrence is exported. Supermarkets and restaurants in Quebec serve seafood from other provinces or abroad.
The logic is very magical, self-produced but can not eat, but now there is good news, Quebec local crabs - crabe commun, finally exported to domestic sales!
This week, the first batch of stone crabs was delivered to the first restaurants of the La Table ronde group in Quebec. Founded in April this year, La Table Ronde currently unites 13 cantons, 27 cities, and more than 75 chefs and restaurants in Quebec.
Les Botanistes, Chez Boulay and Le Saint-Amour restaurants in Quebec City were the lucky ones to receive the first stone crabs.
Last week, La Table ronde launched a pilot project that allows Quebec restaurateurs to add stone crab to their restaurant menus through a group buying system.
Chef Jean-Luc Boulay said excitedly, "Finally, we have this dish here. I would spend the day testing and cooking it. I haven't tasted it in a long time, but it's a sweet piece of meat, a bit somewhere between lobster and snow crab. ”
Jean-Luc Boulay added, "We are taking over seafood in St. Lawrence, which is a triumph for Quebec restaurants and we will be able to use products from the local." ”
The Quebec stone crab is widely distributed and is a saltwater crab that haunts rock, sand and gravel bottoms, also known as rock crabs. King crabs also belong to the stone crab family.
I believe that in the near future, more and more Quebec seafood will enter local supermarkets and restaurants, and everyone will be able to eat both affordable and delicious Quebec cuisine!