History

GASPÉ CURED™
THE TASTE OF AUTHENTICITY
DISCOVER THE REFINED SECRETS BEHIND THE MAKING OF GASPÉ CURED™

The fishing villages scattered along the seashore and the rugged coastline framed by high cliffs are the hallmark of the beautiful Gaspé Peninsula, which stretches along the easternmost portion of Quebec on the St. Lawrence River and is home to Gaspé Cured Enr., a name synonymous with the commercial cod fishing.

Gaspé Cured Enr., founded in 1983, is an international trading and brokerage firm that operates through four regional processing plants for production, sale, distribution and worldwide export of “low-salt” cod, a fish that has been only lightly salted.

Gaspé Cured Enr. is part of an old tradition dating back to 1755, passing down experience over the years. The region’s perfect weather conditions, with a cold and dry climate, make it the ideal place to salt and dry the cod—in short, the ideal place for the authentic Gaspé Cured™. This land yields a fish of superior quality, genuinely prepared to have a particular amber color, a transparent appearance, delicious flavor and a unique taste.

In the region of Gaspé, the best traditions seem to last forever, like fresh cod and the distinctive, flavorful taste of Gaspé Cured™. Our four processing plants in the Gaspé area employ about 600 workers to prepare dried and salted cod, committed to creating a product of exceptional quality.

Gaspé Cured™ is a Canadian specialty … always in season.