Wondering what to eat? Welcome to the land of fresh fish! Don't miss the chance to pan-fry your cod, halibut and maybe even sébaste over a campfire. And if the Milky Way shows up, it's heaven on earth. 

My favorite fish shop is Bertrand Desbois in Matane, which receives fresh tuna and sells cooked lobster for decadent salads and sandwiches at reasonable prices. But how do you prepare white fish (cod, halibut, sole or plaice, redfish or turbot) when you're camping? Here are a few techniques I'm particularly fond of when I'm camping at Les Capucins. 

Fish-lover's paradise!

Pan-fried: Have a nice, hot fire and a grill on which to place a generously buttered pan. You can add onions and wine, but really, with butter, salt and pepper, then a squeeze of lemon at the end, it's quite divine. Feeling adventurous? Buy some bourgots, cut them into 3 or 4 pieces and sauté them in the same way - it's an undiscovered delicacy! Even better, opt for Gaspesian fleur de sel :-). 

Classic!

Papillote: In aluminum foil, place a little olive oil or butter, salt, pepper, wine, herbs such as chives (see La Sablonnée farm in Sainte-Anne des Monts and local markets in Cap-Chat or Sainte-Anne des Monts), and your white fish. It's best to use 2 layers of aluminum foil to prevent dripping. 

*Cook according to the thickness of the fish (1 min per side for thinner fish, about 3 to 4 minutes for thicker fish). Tip: as soon as the fish is no longer transparent and looks opaque, it's cooked.

Papillote

Raw (ceviche): Soak for 25 minutes (for 2 cm cubes) in lemon and lime juice (half and half), salt and fresh coriander, and enjoy! 

For a unique and local discovery, try the pickled bourgots at Cantine Chez Tom. Post a photo of your tasting and tell us what you think! #lapetitemaisonrose #baiedescapucins 

Qui l'aurait cru!