Located in the middle of the Gulf of St. Lawrence, the Îles de la Madeleine are a unique archipelago in Québec. Our identity is deeply rooted in an island way of life and shaped by the many influences of those who have inhabited or harvested our lands and waters, including the Mi’gmaq, Basques, Scots, Irish and Acadians.

Our methods of farming, livestock rearing, preserving and cooking are all influenced by these natural and cultural features. Our elders as well as our young people are the guardians of our knowledge and traditions, which are intimately linked to one of the most basic human activities: eating.

Welcome to our pantries!

As elsewhere in Québec, the seasons plays a crucial role in defining the key elements of our diet. Beyond what visitors know about the Islands, there are many tasty secrets to be found in our vegetable gardens, pantries, freezers and family recipe books. We have a certain culinary je ne-sais quoi that makes us truly unique!

In terms of traditions, spring is one of the liveliest seasons in our region. There’s a great sense of excitement as the Islands’ main economic activities resume. Boats are back in the water, the wharves are bustling with activity, and, even if the warm weather is slow in coming—unlike in the rest of Québec—it feels as if the community is coming out of hibernation. Some seasonal businesses are open again, seasonal workers are returning to the Islands, and the first visitors are starting to arrive, curious to get a taste of this springtime effervescence.

Throughout this blog post, you’ll come across terms and expressions typical of the Islands that will immerse you even further in our culture. These words (in italics in the text) are listed in the lexicon at the end of this post to help you understand our colourful and unique expressions.

Spring on the Islands: Seafood messes and bustling wharves

April in the Îles de la Madeleine is a time when the scent of the thawing earth combines with the salty smell of the open sea to herald the arrival of spring. This time of year also marks the beginning of the fishing season, which always follows the same order: scallops in late March, then crab (which depends on the weather, but almost always arrives in time for Easter), and finally lobster, which can be found on our tables in May.

In grocery stores, “fisherman’s specials” are the order of the day, and lunches feature canned sausages, meat pies and sandwiches made with lobster spread, with homemade molasses or cinnamon cookies for dessert, a reminder of when we were kids, when we went out on the water with Dad or Grandpa…

The day the lobster traps are launched, all the wharves on the Islands bustle with activity! In the village of Grande-Entrée, the season kicks off in the wee hours of the morning with the Misalo festivities. Then everyone heads to Auberge La Salicorne for a traditional breakfast. In 2025, the Islands will celebrate their 150th lobster season!

Over the days to come, the processing plants will be in full swing. Crab and lobster are still shelled by hand, using the same fast, precise and skillful movements that have been repeated for over a century.

This time of year is also an opportunity for fun family gatherings during which everyone enjoys a mess of crab or lobster in the shell. It’s also time to stock up for the rest of the year. For example, we often get together to freeze lobster, during which tables carefully covered with plastic tablecloths are organized into work sections, and tasks are meticulously divided. One person is delegated to do the cooking (and all Islanders will tell you that you shouldn’t cook lobster with rubber bands since that spoils the taste). Meanwhile, the rest of the team painstakingly shells and sorts the claws, battalions and legs, crushing them under rolling pins to extract every last morsel of meat. Nothing is wasted! The roe and tomalley are also set aside to make lobster spread.

Traditions and expertise

At Pointe-Basse, in the village of Havre-aux-Maisons, spring also smells like smoked fish thanks to the Le Fumoir d’Antan smokehouse. In days gone by, when the Islands were home to many smokehouses, the smell of smoke was one of the first signs of spring in the region. A witness to our culinary history, the smokehouse marks the return of fine weather in its own way. Le Fumoir d’Antan therefore contributes to preserving our collective heritage.

Whether you want to taste an abundance of maritime flavours or discover unique culinary traditions, the Îles de la Madeleine are an ideal destination for a foodie getaway in the spring! If you’d like to learn more, we invite you to consult the “Bouilli d’histoires salées” alphabet primer (in French only), which offers a modern and vibrant dive into the heart of the archipelago and its food traditions.