Lelièvre, Lelièvre et Lemoignan
From fishing villages dotting the coast to the rugged shoreline framed by high cliffs, the scenic Gaspé Peninsula, which juts out on Québec’s most easternmost point at the Gulf of St-Lawrence River, is home to Lelièvre, Lelièvre et Lemoignan, a name synonymous with a tradition of excellence and quality of production under our renowned brand name Gaspé Cured™.
Founded in 1968, the company specialized originally in the processing of salted and dried codfish, was then bought out by the three sons of the original founders: Roch Lelièvre, Luc Lelièvre and Marc Lemoignan. The three shareholders then joined together with other fishing plants to form Gaspé Cured™, following a centuries-old fishing tradition – dating back to 1755 – of experience handed down over the years.
Following in our tradition of innovation, we are officially launching our new line of frozen lobster products for the 2012 season. Our 200 skilled workers aim to achieve our highest standards of our Quality Management Program which is constantly refined to ensure that only the products of highest quality are delivered to consumers around the world.
Live and frozen lobster (whole cooked or raw) frozen lobster tails (cooked or raw), frozen lobster meat and claws, Nordic shrimp (Pandalus Borealis). Salted/Dried cod, Greenland and Atlantic Halibut, Ocean Perch (redfish), Smoked Herring,
Other products include: herring roe, mackerel, bluefin tuna, plaice, and monkfish.
Current markets: Canada, USA, Japan, China, Caribbean, Italy, France, Spain
Certifications : QMP, HACCP, C-TPAT (SQF in process)