When the fishermen arrive at the dock, the company handles the unloading. The fish are then transferred to the factory where they are kept in insulated tanks with ice until processing, which takes place the same day or the next.
Subsequently, the employees get to work transforming the raw material, which, depending on the product, will go through the smoking room, drying, freezing or directly to sale.
While Greenland halibut (turbot) was once the most processed species at Pêcheries Gaspésiennes, the drastic decline in its supply has meant that redfish is now the predominant species. In 2025, considering the abundance of the resource and the growing interest in this fish, we decided to equip ourselves with a fully mechanized and automated production line to assist the employees who were previously processing the fish entirely by hand.
In addition to redfish, cod continues to play a significant role in the processing activities of Pêcheries Gaspésiennes. Whether for its production of salted and dried cod or for local sales in various formats, the company processes cod to meet consistent demand, aiming to offer its customers a product that stands out in the market thanks to its rigorous quality standards.
In 2023 and 2024, the company also expanded its facilities by undertaking a live lobster storage and processing project through the acquisition of holding tanks with chillers and saltwater recirculation systems. This eco-responsible practice allows the company to better meet the growing demand for a resource that has been increasing for several years. From an environmental perspective, the very high saltwater consumption was also a problem, given our continuous feed system which generated 1,001 metric tons of fresh water. Now, the saltwater is cooled and treated using a closed-loop recirculation method. During this period, Les Pêcheries Gaspésiennes also constructed a frozen storage facility to increase its storage capacity.
