We talk about Northern prawns with Dave Cotton, trawler captain and owner of Les Pêcheries Danamé

A refined product loved by all, Northern prawns are a local delicacy that deserves a star place on our plates. And who better to talk to us about these small, cold-water crustaceans from the Gulf of Saint Lawrence than an actual trawler captain? Interview with Dave Cotton, captain and owner of Les Pêcheries Danamé.

Learn more about the Northern prawn and how to consume it
with this passionate fisherman from Gaspésie!

Sustainable fishing

Knowing where your fish and seafood comes from and whether or not it was sustainably sourced have become important to consumers. Northern prawns are sustainably sourced in accordance with Marine Stewardship Council (MSC) certification. MSC is a world-renowned organization that oversees eco-certification in fisheries, and aims to promote responsible exploitation of resources and sustainable practices.

Over the past decade, Dave Cotton has witnessed a greener shift in the Northern prawn industry: “We use cutting-edge technology to optimize our performance, which means less time spent on the water, less gas, and less impact on our sea beds.”

Find out what selective fishing is with Dave Cotton

A refined, one-a-of-kind taste

Northern prawns are only found in the wild, which gives them a delicate, one-of-a-kind taste that simply can’t be found in aquaculture shrimp. Rolls, salads, tacos, or canapés, this pink-fleshed crustacean is super versatile and is sure to inspire a ton of refreshing recipes this spring/summer season!