© copyright 2016 | Credits | An initiative of the Regroupement of Professional Fishermen of the Southern Gaspe
Regroupement des
pêcheurs professionnels
du sud de la Gaspésie
x

Credits



Visual design
Gemini

Programming
Jolifish

Webmaster/coordination
• O’Neil Cloutier

SEA-TO-FORK TRACEABILITY

In 2016, every lobster harvested around the Gaspé Peninsula will bear a blue rubber band and tag on one of its claws. The tag will allow consumers to see exactly where the crustacean came from, ensuring them that they’re buying a superior quality product from the Gaspé Peninsula, harvested in a manner kind to the environment.

By visiting the website and entering the alphanumerical code stamped on the blue tag attached to their lobster, consumers can watch a video clip about the harvester who caught their lobster, learn more about his fishing area, see the name of the lobster boat’s skipper and the method used to catch the lobster. It’s a unique way to bring consumers and their seafood harvesters closer together!

An MSC certified fishery!

pêche-durable-msc Since March 2015, the lobster fishery on the Gaspé Peninsula in Quebec along the shores of the Gulf of St. Lawrence in Atlantic Canada has achieved certification to the Marine Stewardship Council (MSC) Fisheries Standard as a sustainable and well-managed fishery. Learn more

Find the source
of your lobster

Le regroupement des pêcheurs professionnels du sud de la Gaspésie (RPPSG) is also involved in a pilot fishing tourism project. Dubbed, 'At Sea with Coastal Fishermen', the project's goal is to encourage Gaspé visitors to participate in fishing expeditions that are characteristic of the region.

Enjoy an unforgettable excursion with real fishermen!
For details, checkout www.enmer.ca

About us

logo-rppsg

The Regroupement des pêcheurs professionnels de homard du sud de la Gaspésie is a not-for-profit organisation mandated to represent the interests of its lobster harvester members and speak on their behalf to various public and private agencies. Because of the many measures introduced by their Regroupement, Gaspé Peninsula lobster harvesters are considered as some of the industry’s most dynamic members.

Lobster harvesting continues to be a powerful force, driving the economies of communities along the south shore of the Gaspé Peninsula since 1875. This lifestyle is still transmitted from one generation to the next today, as the related knowledge and skills are handed on. The Regroupement seeks to be an ambassador for this more-than-century-old fishery which deserves to be known and appreciated by consumers. The Regroupement aims to raise awareness not only about the organoleptic qualities of lobster meat, but also about the sustained efforts made by Gaspé Peninsula lobster harvesters to safeguard the survival of the species and make sure it will still be there for future generations to harvest.

Traceable since 2012!

Since 2012, 100% of Gaspesian lobster is identified with a tag attached to the elastic on the lobster’s claw. This tag relays information on the provenance of each lobster. The fisherman of the Gaspe were the first in Eastern Canada to ensure that their product is 100% traceable.

By putting this process in place, the RPPSG wanted to better acquaint itself with its consumers, and remind them that their product is harvested in a traditional and environmental friendly manner. The organisation also wanted to reassure the consumer, who is more and more concerned with the impacts of overfishing of the species. Studies show that consumers prefer to choose a product from a fishery which respects a sustainable exploitation strategy, than one which does not. This is why distributors, supermarket chains and restaurants are increasingly asking for products originating from a sustainable fishery.

Ask for your tag and meet your fisherman

Consumers who buy cooked lobster and wish to discover information pertaining to the fisherman, must ask for their tags from their merchants, if they are not attached to the claws. Consumers can enter the code found on the tag on the www.monhomard.ca website. Once done, the consumer can watch a video of their fisherman in action and will be able to discover other information such as fishing zone on Google Maps, name of their boat, etc.

Why traceability?

Gaspé Peninsula lobster, enhanced by the environment it inhabits, enjoys an excellent reputation for the exquisite quality of its meat. Consumers choose it for this reason but also because it’s important for them to know where it comes from and how it was caught.

Major food distribution chains in Québec and elsewhere around the world are increasingly demanding that the seafood they offer meet the highest environmental and sustainability standards. The traceability of each lobster caught – and its quality – is guaranteed by the coded tag it bears. In addition, the tag ensures consumers that the lobster they’re buying truly comes from either the Gaspé Peninsula or Anticosti Island where the crustacean is harvested from the rocky seabed in shallow water near the shore, conditions that help give the lobster its exceptional flavour.

The traceability system introduced by the lobster harvesters is one way to guarantee consumers that their lobster comes from Québec. It is an assurance of quality. Traceability is also a key element of the effort on the part of Gaspé Peninsula lobster harvesters to obtain eco-certification and thus, make sure their lobster is recognised as a sustainably harvested marine species.

Finally, Canadian and Québec standards are recognised around the world as high quality standards; this encourages a number of countries to import lobster. Traceability gives Gaspé Peninsula lobster an added edge, making it easier to market.

Sustainable management

A sustainable fishery
The Regroupement des pêcheurs professionnels du sud de la Gaspésie works actively to make sure the lobster fishery develops in a sustainable manner. The Gaspé Peninsula’s lobster harvesters have for many years adopted various management and control measures to foster the protection of their resource while reducing the fishing effort; notably it has:
- Increased the minimum catch size (from 76 mm in 1996 to 82 mm in 2002);
- Established a maximum size (145 mm in 2011), thus keeping catch size within a strictly limited range;
- Reduced the number of traps and commercial lobster harvesting licence holders (by 30%) by introducing a licence buy-out program for Regroupement members in 2008, the ultimate goal being to reduce overfishing; and
- Introduced a trap model (2011) that prevents any increase in fishing capacity.

Today, the Regroupement acts proactively; its actions seek to enhance lobster reproduction, protect biodiversity and improve habitats to ensure the sustainability of this fishery. To this end,
- It requires members to have escape hatches on their traps so small lobster can escape before the traps are hauled every day.

Sustainable management

A technology-based fishery
In 2012, the Regroupement introduced an electric data collection logbook (E.-log) to provide precise information on catches to Fisheries and Oceans Canada. It permits access to real-time data on such things as:

- An estimate of the daily catch prior to arrival at the wharf;
- The number of large lobster (males and females) returned to the water;
- By-catch, weather conditions, baits used and GPS information;

Supported by these data, lobster harvesters and Fisheries and Oceans Canada can remain aware of trends and changes within the industry at all times.

Sustainable management

A sustainable fishery
Convinced of the need to proceed proactively to support the lobster fishery and ensure the industry’s prosperity and sustainability, the Regroupement has initiated a number of projects, including notably: - Hatchery production of lobster larvae to enhance sea beds;
- Establishment of artificial reefs to improve lobster habitat;
- Development of artificial bait to reduce dependence on bait fish;
- Assessment of lobster stocks at the end of the harvesting season to determine the status of the resource;
- Implementation of traceability measures to guarantee lobster provenance reliably and precisely;
- The introduction of electronic logbooks on every vessel in the Gaspé Peninsula lobster fleet so daily catches can be monitored quickly and effectively, an initiative that will help obtain eco-certification for the Gaspé Peninsula lobster fishery.

(Français)

Mesures de protection adoptées

Depuis de nombreuses années, les pêcheurs de homard gaspésien ont adopté plusieurs mesures de gestion et de contrôle afin de favoriser la protection de leur ressource tout en diminuant l’effort de pêche:
- L’augmentation de la taille minimale de capture (de 76 mm è 82 mm de 1996 à 2002);
- L’instauration d’une taille maximale (145 mm en 2011) offrant ainsi une fenêtre d’exploitation stricte;
- La réduction du nombre de casiers et du nombre de détenteurs de permis de pêche commercial par la mise en place en 2008 d’un programme interne de rachat de permis qui a permis de réduire la l’effort de pêche de 30 %;
- L’instauration d’un casier type (2011) qui évite l’augmentation de la capacité de pêche.
Le Regroupement se veut proactif et intervient sur la reproduction, la protection de la biodiversité et l’amélioration des habitats afin d’assurer la durabilité de cette pêche. Par exemple, il est désormais obligatoire d’utiliser des évents d’échappement sur les casiers qui permettront de libérer les petits homards avant la remontée journalière des casiers.

Recipes

La Maison du Pêcheur

Recipe by Georges Mamelonet

Quebec goat ricotta lobster
Serves 2

Ingredients

2 carefully peeled cooked lobsters from which the rostrum and tailpetal are kept for decoration ½ glass of white wine from l’Orpailleur
60 g of goat ricotta from l’Abbaye St-Benoit ¼ cup cooking cream 35 %
1 pick of saffron salt and pepper
2 carefully peeled cooked lobsters from which the rostrum and tailpetal are kept for decoration
½ glass of white wine from l’Orpailleur
60 g of goat ricotta from l’Abbaye St-Benoit
¼ cup cooking cream 35 %
1 pick of saffron
salt and pepper

Preparing the sauce

Reduce the white wine over high heat, then reduce the heat and incorporate the fresh goat cheese by melting and stirring. Add salt, pepper, a dash of saffron and cream. Allow sauce to thicken.

Shelled lobster is gently steamed-heated, then placed in hot serving plates.Cover with the sauce and place the reconstituted lobster.

This recipe can be adapted to a decoration that requires skill and accuracy, using only lobster meat.

image de recette
suggested presentation

Recipes

Egg lobster from Maison du pêcheur

Recipe by Georges Mamelonet

Serves 2

Ingredients

150 g of lobster flesh 2 eggs
½ cup Hollandaise sauce 2 large croutons (3 to 4 inches)
4 slices of Pied de Vent des Îles-de-la-Madeleine or Riopelle de l’Île aux Grues cheese (add to taste)
150 g of lobster flesh
2 eggs
½ cup Hollandaise sauce
2 large croutons (3 to 4 inches)
4 slices of Pied de Vent des Îles-de-la-Madeleine or Riopelle de l’Île aux Grues cheese (add to taste)

Hollandaise sauce

Possibility of using the sauce in a sachet to which butter and milk are added.

Otherwise easy to prepare and can be kept at cool temperatures :

1 tablespoon lemon juice 1 tablespoon scold water
2 egg yolks ½ cup melted semi-salted (cooled)
1 tablespoon lemon juice
1 tablespoon cold water
2 egg yolks
½ cup melted semi-salted (cooled)

In a double boiler, whisk egg yolks, lemon juice and water. Whisk until mixture is frothy and then remove from double boiler and slowly add melted butter, whisking constantly.

Egg lobster

In a gratin dish, place crouton bread, lobster meat, poached egg and cover with Hollandaise sauce, place desired cheese slices and broil.

Serve with mimosa orange juice for breakfast.

image de recette

suggested presentation

Gaspésie lobster fishery in Quebec, Canada, achieves MSC certification

March 05, 2015 – The lobster fishery on the Gaspé Peninsula in Quebec along the shores of the Gulf of St. Lawrence in Atlantic Canada has achieved certification against the global, science-based Marine Stewardship Council (MSC) standard as a sustainable and well-managed fishery. Following an independent assessment conducted by the conformity assessment body, SAI Global, lobster sourced from this fishery is now eligible to bear the blue MSC ecolabel.

MSC certification brings confidence to consumers

“We congratulate Gaspésie lobster license holders and RPPSG on the achievement of certification to the global, science-based MSC standard,” said Jay Lugar, program director, Canada. “Lobster is a highly desired, visible, seasonal local seafood in the province of Quebec and markets beyond. The addition of lobster from Gaspé to the range of MSC certified products available in Quebec will bring more confidence to Chain of Custody buyers and consumers that seafood from this region originates from a sustainable and well-managed fishery meeting the global MSC standard.”

For more information : http://www.msc.org/newsroom/news/the-lobster-fishery-on-the-gaspe-peninsula-in-quebec-along-the-shores-of-the-gulf-of-st.-lawrence-in-atlantic-canada-has-achieved-certification-against-the-global-science-based-marine-stewardship-council-msc-standard-as-a-sustainable-and-well-managed-f?set_language=en

(Français)

Nouvelles

Saison 2016 Toujours de qualité supérieur et savoureux à souhait, le homard gaspésien version 2016 est le seul homard au monde qui soit à la fois traçable de l’assiette au pêcheur (monhomard.ca) en plus d’être certifié par le Marine Stewardship Council (MSC - www.msc.org) et recommandé par Ocean Wise (OceanWise.ca). C’est donc un homard unique au monde, le seul qui réponde aux nombreux critères sévères de pêche durable et écoresponsable et qui porte un médaillon permettant de retracer le pêcheur qui l’a capturé. « La traçabilité des produits et l’approche de pêche durable sont des préoccupations importantes des consommateurs, explique Oneil Cloutier, directeur général du Regroupement des pêcheurs professionnels du Sud de la Gaspésie (RPPSG). Le médaillon d’identification du homard gaspésien, portant la mention « certifié », est installé par les pêcheurs alors qu’ils sont sur leur bateau. Les consommateurs sont ainsi assurés que le homard qu’ils achètent provient bel et bien de la Gaspésie et qu’il répond aux plus hauts standards de qualité. S’ils achètent des homards cuits, ils devraient demander leurs médaillons aux marchands, s’ils ne sont pas sur les pinces, afin de retrouver « leur pêcheur ».

Tous les Québécois savent que le homard pêché en Gaspésie est plus savoureux parce qu’il vient des fonds rocailleux et des eaux froides et limpides de la Gaspésie. On apprécie sa chair plus blanche, sa carapace dure et bien pleine puisqu’il est pêché avant la mue de fin d’été. Il reste donc aux consommateurs la responsabilité de bien le cuire et bien l’apprêter pour qu’il soit absolument parfait ! « Cette année encore, conclut M. Cloutier, nous nous sommes associés aux Producteurs de lait du Québec (www.beurre.com) pour produire nos médaillons de traçabilité et proposer des recettes de beurres aromatisés qui améliorent l’expérience. » La saison est lancée, conclut Oneil Cloutier. Rendez-vous autour de votre table et à www.monhomard.ca.»

News

2013 season - An extraordinary visibility on the provincial scene for gaspesian lobster Chandler, 17th of July 2013 - This year the Regroupement des pêcheurs professionnels du Sud de la Gaspésie put in place a vast operation to promote gaspesian lobster in order to increase awareness with Quebec consumers. « Since we cannot have a huge impact on supply, we decided that it would be a great idea to help Quebec consumers discover the great qualities of Gaspesian lobster and to live an experience of meeting the fisherman who fished their lobster through tracability on our Web site. » explains Oneil Cloutier, general director of the Regroupement.

- A vast operation of public relations and an extraordinary coverage are what followed.
- The supermarket chain Metro promotes lobster from Quebec « freshly fished from the Gaspe ».
- The federation of milk producers from Quebec chose lobster as a focus of their marketing campaign
- Many consumers interacted positively with the facebook page of the Regroupement

At the end of the season, the average price recieved by gaspesian lobster fisherman was between 4,35 and 4,40/lb, 5% lower than last year but still much less than other areas in the maritimes. This situation of lower prices at the delivery of the product is hard to except, especially after all the work and effort put into the cause of promoting lobster.

News

2013 Season Launch A Success The Regroupement des pêcheurs professionnels du sud de la Gaspésie is proud to announce the launch of the 2012 lobster fishing season. At dawn on saturday 20th, April 2013, our lobster fishermen will launch their first traps in the water. Their job, and that of other marine workers, is essential to our region. Their dynamism and determination are a measure of success for the future of lobster fishing. They occupy an important place in our community, and we wish them all an excellent fishing season!

News

100 % Tracking for 2012 Season! The Regroupement des pêcheurs professionnels du sud de la Gaspésie is proud to announce that as of the 2012 season, all Gaspé fishermen will identify caught lobsters with a coded label attached to their claws. The fleet of Gaspé fishermen is the first in Quebec and the Maritimes to be 100% covered by this tracking measure, which identifies and guarantees the lobster’s origin. The RPPSG wishes to thank its financial partners, the Quebec Department of Agriculture, Fisheries and Food, and Canada Economic Development for Quebec Regions.

News

Mandatory Electronic Logbook for 2012 Gradually implemented aboard the fleet since the 2010 season, the use of an electronic logbook (eLog) will be mandatory for all Gaspé lobster fishermen in 2012. The Gaspé lobster fleet will be the first in Quebec and the Maritime to be 100% computerised. Boats with cabins have been fitted with a small Eeebox computer with screen, keyboard and mouse so that the captain can enter data of the catch. Smaller lobster boats without cabins will use an iPad 2. This RPPSG initiative allows reliable real-time data keeping of daily lobster catch, decreasing data entry costs for the science and management branches of the Department of Fisheries and Oceans (DFO). It is also an important tool towards eco-certification of lobster fishing in the Gaspé. RPPSG wishes to thank its financial partners, Canada Economic Development for Quebec Regions and the DFO.

Contact

Regroupement des pêcheurs professionnels du sud de la Gaspésie

31-201, Commerciale O
Chandler (Québec)
G0C 1K0
Tel.: (418) 689-5055
Fax: (418) 689-5037
Email: rppsg@globetrotter.net