The company handles the landing, processing, smoking, salting, and drying of several species of groundfish, in addition to providing services to fishermen and transporting crab and lobster. Established on the premises in 1986, the La Gaspésienne fish market sells all the fish processed at the plant, as well as several other species.

Over the years, the various owners have always advocated for the diversification of processing activities. This approach proved more than relevant following the moratorium on cod in 1993.

Starting in 1995, Les Pêcheries Gaspésiennes began specializing in the processing of turbot (Greenland halibut), in addition to its other activities such as the sale of crab and lobster. Over the years, in addition to processing groundfish and Gaspé Cured salt-dried cod, the company has steadily and significantly increased its production of smoked products, making smoking one of the company's main characteristics.

In 2021, the company was acquired by its current owners, Olivier Dupuis and Simon Langlois, who are continuing the family tradition while bringing a fresh perspective to the business in an industry facing its share of challenges. From 2023 to 2024, the company built new lobster tanks and a frozen storage facility as part of its expansion. During this period, with a view to diversifying its operations, the company purchased a significant volume of lobster for sale, which would become one of the main activities in its service offering. With the drastic decline in the turbot supply, for the first time since 1995, Les Pêcheries Gaspésiennes had to shift its primary processing to another species. With the return of the commercial redfish fishery in 2024, the owners decided to begin processing this species, making significant efforts to market and add value to it. In 2026, the company acquired its first fully automated and mechanized processing line to increase previous production and establish itself as a pioneer in redfish processing in Quebec.

To date, Les Pêcheries Gaspésiennes continues to actively innovate and diversify its activities to offer the population the widest possible range of seafood products, according to rigorous quality standards, while showcasing the Gaspé know-how recognized for many generations.