Cod section

GASPÉ CURED™
THE TASTE OF AUTHENTICITY
DISCOVER THE REFINED SECRETS BEHIND THE MAKING OF GASPÉ CURED™

The fishing villages scattered along the seashore and the rugged coastline framed by high cliffs are the hallmark of the beautiful Gaspé Peninsula, which stretches along the easternmost portion of Quebec on the St. Lawrence River and is home to Gaspé Cured Enr., a name synonymous with the commercial cod fishing.

Gaspé Cured Enr., founded in 1983, is an international trading and brokerage firm that operates through four regional processing plants for production, sale, distribution and worldwide export of “low-salt” cod, a fish that has been only lightly salted.

Gaspé Cured Enr. is part of an old tradition dating back to 1755, passing down experience over the years. The region’s perfect weather conditions, with a cold and dry climate, make it the ideal place to salt and dry the cod—in short, the ideal place for the authentic Gaspé Cured™. This land yields a fish of superior quality, genuinely prepared to have a particular amber color, a transparent appearance, delicious flavor and a unique taste.

In the region of Gaspé, the best traditions seem to last forever, like fresh cod and the distinctive, flavorful taste of Gaspé Cured™. Our four processing plants in the Gaspé area employ about 250 workers to prepare dried and salted cod, committed to creating a product of exceptional quality.

Gaspé Cured™ is a Canadian specialty … always in season.

GASPÉ CURED™ ORIGINAL PROCESSING METHOD FOR A GENUINE PREPARATION

What’s so special about Gaspé Cured™? Unlike other types of very salty cod, the “cured” cod undergoes only a slight salting and can be stored for up to a year. But it is precisely the delicate process of salting the cod that gives it such a unique and unparalleled flavor.

Gaspé Cured™ is in fact prepared the old-fashioned way: each fish is usually cut by hand, lightly salted, dried and then laid outdoors on large boards or racks to soak up the sunlight. The cod is then stacked for a period of aging and eventually put back outdoors to complete the drying phase. The entire process takes an average of five or six weeks.

All our products must meet these strict standards in order to proudly bear the Gaspé Cured™ brand. The processing methods of today are the same as in the past: sun, sea and cod. The method of drying in the sun and the steady winds from the northwest give the cod its transparent appearance and savory taste, guaranteeing a top-quality product. The European system of doing things right is still applicable in the New World.

A TRADITION OF EXCELLENCE AND QUALITY

Although traditional cod fishing methods remain unchanged, the quality control program is constantly updated to ensure that only the very best fish that have passed the most rigorous tests, are distributed to consumers around the world.

Under the Quality Management Program, administered by the Canadian government, our plants must comply with strict regulations. Gaspé Cured Enr., a member of the Québec Agri-Food Export Club (Agri-Food Export Group), even received the 1994 Grand Prize of Excellence for Exports, awarded by the Quebec Ministry of Agriculture, Fisheries and Food.

And we have no intention of stopping there. The ultimate test is precisely that of continuing to distribute that excellent cod that customers have come to expect from us.

The authentic Gaspé Cured™, a guarantee of exceptional quality and the only cod produced in the Gaspé region with the low-salt process.