The St. Lawrence fascinates us for many reasons: its immensity, the navigational challenges it presents, its moods and changing colours according to the weather, but above all, the rich diversity of the marine species that inhabit it. Since 2009, the Smarter Seafood program has been promoting various edible species so that consumers can make informed decisions about seafood. Here are some of the species that could be found on your plate in 2025!

Each year, the Smarter Seafood program analyzes over 100 species of fish, crustaceans, molluscs, echinoderms, algae and marine mammals to make recommendations regarding species to consume with a view to sustainable development and protection of biodiversity. In the latest edition of the Smarter Seafood ecoguide, edible species are presented in five categories:

• Known species with stable biomass status: 5 species
• Unfamiliar species with stable biomass status: 9 species
• Unfamiliar species with unknown biomass status: 21 species (including bycatch species)
• Algae: 15 species
• Mariculture and aquaculture species: 4 species

This new methodology is intended to be simpler as well as more democratic, inclusive and educational, making room for the inclusion of seafood species that are well known to the general public and fished sustainably in the St. Lawrence. These include snow crab, American lobster and bluefin tuna.

When visiting the maritime regions of Québec, look for Smarter Seafood-certified restaurants and fish markets to make great discoveries! Be sure to also visit Exploramer, a science museum located in Sainte-Anne-des-Monts, in Gaspésie, which created the Smarter Seafood program and offers fun activities related to less well-known marine species found in the St. Lawrence.

Curious to learn more? Visit the virtual exhibition “A Wave of Flavours” to better understand the relationship between the ecosystems of the St. Lawrence, local fisheries and seafood gastronomy.

So which species are you looking forward to trying during a stay in our regions?