Here are some of the things people say about our products.

Article in the weekly Voir
Article in Flaveurs à la table de...
A fable by chef Yannick Ouellet

Voir, a weekly, March 2000

"a carpaccio of smoked scallops the Atkins way, delicately flavored with dried tomato vinegar. We have an almost irresistable urge to applaud. We hold back and content ourselves by clinking glasses..."

Alix Renaud, Resto columnist for the weekly Voir, March 2000

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Flaveurs à la table de...

When smoke becomes a delicacy

Tradition and technology are the key words that drive Atkins & Frères, an enterprise specializing in the production of high quality smoked fish and seafood. Lovers of the sea and fine food, James and Charles Atkins left their native Granby to settle in Mont-Louis, a fishing region in the Gaspésie, in order to ensure the continuing quality, from the sea to the table, of a high quality traditional product. The family enterprise is audacious and creative in its undertaking to produce a variety of fine seafood products, cold or hot-smoked, such as salmon, scallops, mussels and shrimp.

The cold-smoked Atlantic salmon, is subtle but shows character; the squid confit is very original and delicious. These products are or will soon be available in a number of boutiques in Montreal and Quebec City.

Source : Bernard Zingré, professor at LaSalle College in Montreal, for the magazine Flaveurs à la table de…Volume 1, no 2.

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A fable by Yannick Ouellet, chef

Homage to James and Charles Atkins, two artisans to whom I am grateful for their respect of the products they transform. For a chef, nothing is easier than to collaborate with people who take pride in giving the raw material all the attention that it should get.

The Smoke and the Wind
The breeze, in its meanderings, meets the smoke.
"What are you doing here", it asks the smoke, "bringing ill news?"
"Hasn't anybody noticed you?"
"Hasn't anybody blown you out?"
"You've got it all wrong!" answers the smoke.
"Thanks to my work, I bring joy, and that is useful and beneficial."
"And I suppose you are surviving thanks to my presence?" replies the wind.
"Very kind of you, but very softly, I sleep, I smoulder,
And very delicately the smoke of our local wood species
Brings out new flavours in fish and seafood.
Be on your way, because right now, I am cold-smoking."