It’s time for shrimp

For the first time ever, Nordic shrimp from Gaspésie is on the menu at St-Hubert. This local delicacy is sure to win over you and your taste buds in one bite! Give in to temptation with our shrimp bun, shrimp poutine or shrimp salad.
 

Nordic shrimp from Gaspésie: now at St-Hubert!
 

Shrimp bun

Bite into summer with this toasted artisanal butter bun stuffed with Gaspésie Nordic shrimp and served with a side of your choice.

Shrimp poutine

Treat yourself to this reinvented classic! Golden fries, cheese curds and delicious Gaspésie shrimp, topped with a creamy white wine sauce.

 

Shrimp salad

Enjoy delectable Nordic shrimp from Gaspésie on mixed lettuce, radishes, cucumber and cherry tomatoes, tossed with white balsamic dressing.

Ruffino Lumina white wine

Delicate and fresh, this Italian Pinot Grigio from Veneto with white flowers and pear notes goes perfectly with our new shrimp meals. A must-try!

 

In search of Gaspésie’s greatest treasure with Vincent Dupuis: the Nordic shrimp


What if shrimp could talk? We asked Vincent Dupuis, fisherman and president of the Association des capitaines-propriétaires de la Gaspésie, to interpret for us what they have to say.

 

 

Welcome aboard: a day in the life of a fisherman


Some people get into sports or cooking…and some get into Nordic shrimp! From the age of 12, Vincent Dupuis has followed in his dad’s footsteps and spent his summers fishing with him on the trawlers. “When you come from a family of fishermen, you quickly fall in love with the sea. To this day, whenever the snow starts to melt, my wife says: ‘That’s it, Vincent’s starting to look out to sea.’”

 

 

How does one go about catching Nordic shrimp?

Before arriving in the kitchen, our Nordic shrimp have already travelled a bit. Caught in the Gulf of St. Lawrence, all around Gaspésie, they are refrigerated right on the boat so that they arrive super fresh. “On our trawler, we’re fishing 24 hours a day. The team takes turns at the helm and at resting, since the boat is constantly on the move.” 

 


Are there any tips for attracting shrimp? Do they like country music, for instance? Vincent Dupuis helps bring us back down to earth: “No, unfortunately not! We might think we know where they’re hiding sometimes, but then they play tricks on us. It’s like a game of hide-and-seek.”

Seeing life through rose-coloured (or is it shrimp-coloured?) glasses
 

Are Nordic shrimp pink because they’re happy? Their attractive colour is actually due to the presence of a pigment called astaxanthin. And what makes them Nordic? “Probably because the Canadiens didn’t win a lot this year! Maybe they want the Nordiques back? In all seriousness, it’s because they live in cold water, in temperatures ranging from 3 to 5 degrees Celsius.” They may not be pink because they’re happy, but we’re delighted to have them when it comes to mealtime!

Quebec’s Nordic shrimp are good for your taste buds and for the planet. Certified MSC (sustainable fishery), shrimp fishing around Gaspésie is one of the most tightly regulated industries, as confirmed by our fisherman. “Our fishing methods are constantly evolving. We always aim for a precautionary, protective approach.”

Smaller than the other varieties of shrimp, Pandalus borealis (for all you Latin fans out there) is also the tastiest. Vincent Dupuis is convinced: “They’re the best! Delicate and tasty, they’re delicious served as is. On the boat, we shell and eat them right away. At home, I prefer them in a sandwich. Even after all these years, I’ve never gotten tired of eating them… I can’t wait to try the Nordic shrimp poutine!”

 

Offer available for a limited time at participating rotisseries. Suggested servings. Product selection may vary from one rotisserie to another. While supplies last.