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Saint Pierre and Miquelon
Swordfish, salmon, king scallops: across the archipelago, they are mostly eaten smoked — a tradition kept alive by a fishmonger's in the port of Saint-Pierre under the name 'La Boucanière'.
Seafood from Saint Pierre and Miquelon.
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In Saint-Pierre-et-Miquelon, cod remains the fish that has left the greatest mark on the archipelago's table, where it is enjoyed fresh or in acras. Other species, however, are eaten mainly smoked: the ministère de l'Agriculture notes that swordfish, salmon and king scallops, caught off the archipelago alongside skate, squid and Iceland scallops, are most often eaten smoked, thus completing the territory's maritime culinary repertoire.
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The archipelago's guidebooks cite smoked fish among the local products to discover on site: Outremer Tourisme advises visitors to take a trip to the local market to buy artisan smoked fish, whilst a travel account devoted to the archipelago's gastronomy recommends tasting it first thing in the morning, 'without fuss'.
Taste
A simple smoked fish, described by travel guides as being enjoyed 'without fuss', in all simplicity.
swordfish, salmon and king scallops are among the species most frequently eaten smoked in the archipelago.
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Smoked fish can be found at the local market as well as at the poissonnerie Paturel, where one can also buy cooked fish or lobster and taste the house's smoked products on site. Travel guides recommend enjoying it in all simplicity, first thing in the morning.
Artisan
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