Process

GASPÉ CURED™ ORIGINAL PROCESSING METHOD FOR A GENUINE PREPARATION

What’s so special about Gaspé Cured™? Unlike other types of very salty cod, the “cured” cod undergoes only a slight salting and can be stored for up to a year. But it is precisely the delicate process of salting the cod that gives it such a unique and unparalleled flavor.

Gaspé Cured™ is in fact prepared the old-fashioned way: each fish is usually cut by hand, lightly salted, dried and then laid outdoors on large boards or racks to soak up the sunlight. The cod is then stacked for a period of aging and eventually put back outdoors to complete the drying phase. The entire process takes an average of five or six weeks.

All our products must meet these strict standards in order to proudly bear the Gaspé Cured™ brand. The processing methods of today are the same as in the past: sun, sea and cod. The method of drying in the sun and the steady winds from the northwest give the cod its transparent appearance and savory taste, guaranteeing a top-quality product. The European system of doing things right is still applicable in the New World.