What makes crevettes de Matane special?

Crevettes de Matane are small, sweet shrimp from the St. Lawrence River, prized for their delicate flavour and tender texture. They're caught locally and considered a Gaspésie treasure.

Where can I buy fresh Matane shrimp?

You can buy them directly from fishers at the Quai de Matane, at local seafood markets like Poissonnerie Manic, or from grocery stores such as Maxi and IGA in town.

When is the best time to eat Matane shrimp?

The shrimp season typically runs from May to September, with peak availability in June and July. During this time, you'll find them at their freshest and most affordable.

Why You Must Try the Famous Crevettes de Matane

This post covers everything you need to know about Crevettes de Matane — why they're famous, where to find them, and how to enjoy them at their best. If you're visiting Quebec's Gaspé Peninsula (or just love exceptional seafood), this local delicacy belongs on your must-try list.

What Makes Crevettes de Matane So Special?

These aren't your typical supermarket shrimp. Crevettes de Matane are northern shrimp (Pandalus borealis) caught in the cold waters of the Gulf of St. Lawrence. The icy temperatures slow their growth — meaning smaller size but intensely sweet, almost lobster-like flavor.

The fishery operates out of Matane, a town on the south shore of the St. Lawrence River that's earned the nickname "Capital of the Shrimp." Local boats (many family-owned for generations) use sustainable trawling methods. That said, availability depends on quotas set by Fisheries and Oceans Canada — so the season varies year to year.

Here's the thing: freshness matters enormously. Within hours of catch, the shrimp arrive at processing facilities like Crevettes du Québec — where they're cooked, peeled, and flash-frozen (or sold fresh during peak summer months).

Where Can You Buy Fresh Crevettes de Matane?

You've got three solid options — each with trade-offs.

Source	Best For	When to Go
Matane Wharf (Quai de Matane)	Freshest catch, direct from boats	May–September, mornings
Marché des Crevettes de Matane	Processed, packaged, ready to travel	Year-round
Montreal/Quebec City fish markets	Convenience if you can't visit Matane	Seasonal availability

The catch? Fresh-off-the-boat availability is limited. If you're road-tripping the Gaspé, time your visit for late spring through early fall. Worth noting: many local restaurants — including spots listed on Tourisme Gaspésie — feature these shrimp on seasonal menus.

How Should You Cook Crevettes de Matane?

Simple is best. These shrimp arrive pre-cooked (it's part of the processing protocol for food safety), so you're really reheating — not cooking from raw.

Popular local preparations:

Cold with cocktail sauce — the classic. Let them thaw in the refrigerator, serve chilled.
Quick sauté with garlic and butter — two minutes max in a hot pan. Overcooking turns them rubbery.
In a traditional Matane shrimp roll — think lobster roll, but smaller and sweeter. Mix with mayo, celery, lemon juice. Serve in a buttered, toasted bun.

Some locals swear by eating them straight from the bag — still slightly frozen — on the drive back from the wharf. (No judgment. They're that good.)

"The best Crevettes de Matane need nothing more than your fingers and maybe a napkin."

Storage tip: if you're buying frozen, don't refreeze after thawing. The texture degrades noticeably — and life's too short for mealy shrimp.