2024-2025 Official Tourist Guide of the Îles de la Madeleine

Features of the Region – Profile of the Region

Fishing Industry Fishing is the principal activity on the Îles de la Madeleine. It supports the economy and shapes the Islanders’ way of life. For the visitor, fishing is a subject of curiosity, a reason to explore. Take a walk around the many wharves, where you can often enjoy a pleasant chat with the fishermen. For seafood lovers, fish markets, restaurants and fish plant outlets offer a variety of fish and seafood (see the Local Flavours section, p. 112-122 and Places to Eat Every year in May, fishermen set their lobster traps off the coast. The lobster season, which usually runs for nine weeks, is strictly regulated. In the last decades, effective conservation measures were put in place in collaboration with the lobster fishermen. A total of 325 fishing licences are issued for the Islands. Each boat sets the same number of traps. Spawning females and lobsters inferior to regulation size must be set free. The total lobster catch reaches near 7 million kilograms yearly. Lobster fishermen leave port early in the morning to reach the fishing grounds where they haul their traps by 5 am. The fishermen return to their home ports in the afternoon to prepare for the next fishing day. section, p. 148-153). Shellfish Lobster

Fishing interpretation activities are available (see p. 54-56, 86). You can also participate in the lively activities on the opening day of the lobster fishing season in May (see the Events calendar, p. 66-67). Snow Crab This deep-sea shellfish has been fished commercially in the Islands for many years. Fishermen travel far from the Islands’ shores to set large traps. The snow crab lives in very deep water, 45 to 275 metres. It is fished in April or May as soon as the ice is gone from the Gulf. The season lasts only until the fishermen have attained their quotas. Molluscs Scallop Licensed fishermen may drag for scallops for a period of up to 14 days, spread out from April to July. The scallops are usually shucked on board. The “scallop” that most people really enjoy eating is the adductor muscle or meat. In addition to fishing, scallops are also produced through local farming (scallop culture) which allows year-round marketing. Shellfish Digging and Harvesting Even though shellfish digging is authorized almost anywhere on the shores of the Islands, the harvesting of shellfish less than 125 metres from a wharf is banned at all times and some zones may be closed because of contamination. A new regulation, in effect since 2004, permits harvesting of 300 clams measuring a minimum of 51 mm (2 inches) per day, per person.

22

tourismeilesdelamadeleine.com

© M.Dupuis