ENJOYING THE SEA TOGETHER

SALAWEG processes kelp farmed in the Gaspé Peninsula. Located in Gesgapegiag, the company reinvests its profits to support the Mi’gmaq Nations of Gespeg and Gesgapegiag and the Maliseet of Viger First Nation in the sustainable management of their marine resources.

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OUR PRODUCTS

Easy to use, the products in the SALAWEG line require little preparation. They were designed so that you can reinvent your cooking with new ingredients. And they make a delicious gift idea!

SEA RELISH

Delightful in your burgers, hot dogs and seafood rolls. Try it with your cheese platters as well.

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Fish spices

Dress up your papillotes and marinades with these spices. Or use them to coat shellfish or fish fillets before cooking

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TARTAR MIX

Add this mix without moderation to your fish and scallop tartars.

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Our seaweed: sugar kelp

For the preparation of its products, SALAWEG farms a cold-water brown seaweed called sugar kelp (Saccharina latissima). Seaweed farming promotes protection of natural habitats, and results in the harvesting of kelp with consistent properties. Which is the secret, in part, to the exemplary quality of our products!

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RECIPES

Chicken Pot-en-pot, vegetables and SALAWEG Meat spices

A pot-en-pot mainly belongs to the Acadian tradition. This meal consists of a mixture of fish, seafood, or meat added to vegetables and cover with dough.

Green Beans and SALAWEG Tartar Mix

Green beans were given a special place in Acadian gardens; they would also call be called: « fèves à palette ».

Corn patty, trout and SALAWEG Sea relish

This recipe is inspired by the Mi’gmaq community dietary habits. This fritter was once made by mixing corn flour with salmon, and then fried in seal or whale oil.

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