SERVIETTE HUMIDE / PAPIER CIRÉ 12`` X 12`` / SERVIETTE DE

La saison du Homard / Lobster Season
1980, 5e Rue, St-Romuald (Québec) G6W 5M6
Tél.: 1-800-463-5591 Fax: 1-800-463-5590
[email protected] - www.sanfacon.ca
NAPPERONS / PLACEMATS
9.5’’ X 13.5’’ SC - PAPIER JOURNAL / GROUNDWOOD
410
411
341
Lobster (English)
Homard (Français)
Ohé Ohé / Ship Ahoy
SERVIETTE HUMIDE /
PAPIER CIRÉ 12’’ X 12’’ /
RÉGULIER - WINNER - GÉANTE /
REGULAR - WINNER - GIANT
Résistant à la graisse / Grease Resistant
MOIST TOWELETTE
Homard / Lobster
R: 21806
W: 23808
G: 30875
SERVIETTE
DE TABLE /
WRAPS 12’’ X 12’’
Le Journal
702523
(10 x 200)
Fish and
The Newspaper
172056
Chips
Le fish
and chip
s,
frites),
familière (poisson et
consomm
ment conn
sous le
er
nom de
u
tant en un sur place, cons
(souper
fish supp
isde
er
la pâte ou poisson frit dans
et Irlande poissons) en Écos
de
de la chap
se
du
avec des
elure, servi
de restaurati Nord, est un
pom
plat
on rapid
Il peut être mes de terre frite
britanniq
s.
ue à emp e d’origine
ballage de servi dans un
orter ou
empapier jour
à
nal.
L’Aiglefin
La pêche
TThe
he
Newspaper
s
Fish and Chip
takepopularr takechips isis aa popula Kingand chips
Fish
Fish and
United Kingthe United
in the
food in
away
away food
New
ia, New
Australia,
Ireland,, Austral South
dom,
dom, Ireland
and South
Canada and
d, Canada
Zealan
Zealand,
of batteredd
consistss of battere
It consist
Africa.
Africa. It
and
ied and
deep-fried
which isis deep-fr
fish
fish which
usually
It isis usually
chips. It
with chips.
served
served with
sheet.
per sheet.
newspaper
in aa newspa
served
served in
L'aiglefin
démersa est un poisson
l qui vit
dans des
profond
eurs de 40
à 300 m.
L'aiglefin
est offer
sportive
t com
pois
Glazed fum son frais, gelé, séch me
rd Glazed
Mustard
Honey
Honey Musta
é.
é et
Fillets
Salmo
Salmonn Fillets
n:
Bien méla
nger tous
citron. Badi
les ingré
dients ense
geonner
tion. Par
les filets
la
de saum mble sauf le jus
Servir acco suite, cuire au
on avec
de
four
la
mpagné
du jus de à 425°F. environ prépara12 minu
citron.
tes.
Entr
ée aux crev
Préparation
ettes
: 10 minutes
- Cuisson:
15 minutes
Ing rédient
- Portions:
s:
4
1 conserve
1 c. à soup (113 g) de creve
1 c. à soup e (15 ml) oignon,ttes, hachées finem
haché
ent
1/2 tasse e (15 ml) pime
nt
1/2 tasse (125 ml) fromage vert, haché finem
(125 ml)
mozzarel
ent
Sel, au goût
mayonnai
la, râpé
se
Poivre, au
4 vol-au-vengoût
t, cuits
Préparatio
n:
Mélanger
Placer le tous les ingrédien
mélange
Cuire au
dans les ts sauf les vol-au-ven
four à 350°
vol-a
F pendant u-vent déjà cuits t.
.
15 minu
tes
environ.
La pêche
sportive
VALEUR
en eau douc
et en mer
NUTRIT
Servings :: 44
IVE :
e
minutes -- Servings
10 minutes
Elle
: 10
-- Cook
pour obje est une pêche: ayan
L'aiglefin
Cook
se :diffé
minutes
10 minutes
Prep
ctif le plais
est surto
t
Prep : 10
pêche prof rencie donc de
pratique
excellent
ut une
ir de la
la
, qui dans
e
:: indu essionnelle, artis
peut s’app
bien
téines. En source de prodientsou
anale
juice
strielle.
des dients
Ingre
juice
lemon
cas
Les
arenter à Ingre
lemon
outr
fresh
fruit
fresh
e, il four
s de mer
oons
beaucoup
tablesp
un22art.
tablespoons
nit
mustardd
doivent
La remise
nom à
de vitam
Dijon mustar
oons Dijon
leur
leur prov
2 tablesp
de pyrid
ine B12,
tablespoons
tions sévè
est main à l'eau des22 tablesp
oxine et
milieu mar
enance
honey
oons honey
prises oons
zest
res. Plus
tenant deve 2 tablesp
du
de
nium et
lemon zest
grated lemon
gies cour
ieurs aller
nn finely
pratique
finely grated
comestib in et à qu’ils sont
une bonn sélénue
11 teaspoo
teaspoo
antes conc
une ce)
les.
courante
tité de
e quanfillets
tains fruit
salmon fillets
ernent cerce) salmon
est cepe
(no- 44 (5-oun
sodium
(5-oun
s
pepper
ndant cout kill)
.and
Les prin
potassium
Il ground black
black pepper
et de
lier ceux de mer, en particucipaux fruit
and ground
Salt
conserve
.
umie
Salt
qui sont
r de
r le
l'huître,
s de mer
Spray
filtre
Biointég
la
Cookingg Spray
la consommpoisson pêchéCookin
rateur, coqu urs (et
pour
le péto moule, la palourde :
part
juice,
ncle
illages en
quand celu ation personn
juice,
iculier)
,
lemon
, la crev
elle tions
crabe, la
tions ::
et peuv
combinee lemon
Direc
i-ci est mor
ette, le
Direc
dish, combin
both
accumulé
Season both
baking dish,
l'action
langoust
t suite
shallow baking
togethe
oiled
together.r. Season
, outre des ent avoir
Stir
an
oiled shallow
de pêch
In
mar
Stir
an
ine,
in
zest.
In
à
in
zest.
d,
place
lemon
le
etc.
et parasites
e ou
hoand place
microbes
and lemon salt and
dans un
pepper
pepper and
honey, and
Dijon,
Dijon,
état tel que se trou
ve honey,
with salt and in glaze.
Bake
Bake
fillets with
ou d'autres , des métaux lour
Les fruit
l'eau sera
of
salmon fillets
sa
of salmon
coat in glaze.
sides
to coat
sides
ds
s de
rate
it sans effet remise
salmon to
à
Flip salmon
refrigerate
and refrige
dish. Flip
à l'œil nu toxiques invisibles
bons pour mer sont répu
wrap and
baking dish.
the
.
the baking
plastic wrap
to
with plastic
(bioconc
oven to
tés
La commerc
cover with
la sant
or cover
preheatt oven
iately or
entration
cook, prehea
immed
to cook,
qu'appor
immediately
der.
ialisation
ready to
fork-tender.
When ready
).
tant dive é en tant
est bann
fish isis fork-ten
hours. When
des prisefor
until fish
to 33 hours.
or until
up to
for
éléments
ie dans
rs oligo
minutess or
s up
10 minute
Bake 10
F. Bake
ce genre 400
, dont
pêche.
degreess F.
magnési
de400 degree
um, la vitaml'iode, le
Shells
Pastry Shells
Néanmo
in Pastry
ine B12.
Shrim
Shrimpp in
ins, tout
..
viande,
ils doivent comme la
Servings :: 44
sommés
minutes -- Servings
être con15 minutes
Cook :: 15
frais et
minutes -- Cook
10 minutes
Prep
Prep :: 10
avariés),
sains (non
faute de
peuvent
dients :: shrimp,, finely
causer des quoi ils
choppedd
Ingre
Ingredients
finely choppe
intoxica
cooked shrimp
½
pound cooked
½ pound
choppedd choppedd
finely choppe
onion, finely
cooks,
oon onion,
most cooks,
finely choppe
11 tablesp
for most
tablespoon
is, for
ck is,
pepper,, finely
Haddo
bell pepper
Haddock
It
green bell
It
oon
oon green
rr fish.
fish.
tablesp
cheese
1
tablesp
popula
cheese
ella
1
popula
ella
most
the
mozzar
ed mozzar
the most
in
shredded
½
ages in
cup shredd
½ cup
for ages
used for
been used
has
naise
has been
mayonnaise
½
cup mayon
tradi½ cup
of tradiation of
preparation
the
pepper
the prepar
and pepper
Salt
Salt and
Chips»..
baked
and Chips»
baked
shells,
«Fish and
shells,
tional
pastry
4
tional «Fish
pastry
4
fish
bottom fish
is aa bottom
ck is
Haddo
Haddock
Fill
of
shells. Fill
depths of
pastry shells.
at depths
tions ::
the pastry
Direc
lives at
Directions
that
for
except the
that lives
ents except
350°F for
at 350°F
offeingredients
is offeBake at
all ingredi
ck is
e. Bake
ne all
Combi
Haddock
mixture.
Combine
m. Haddo
40-300
shrimp mixtur
40-300 m.
the shrimp
with the
frozen,,
shells with
pastry
fish, frozen
pastry shells
fresh fish,
as fresh
red
red as
minutes.s.
15 minute
about
d.
about 15
smoked.
and smoke
dried
dried and
be
fish be
that fish
requiredd that (catch
or require
ted
ted or
fishing
water (catch
the water
sport fishing
to the
and sport
ed to
return
tional and
returned
or
Recrea
Recreational
for
tional or
ily for
Recreational
primarily
). Recrea
fishing primar
release).
and
and release
describ
their
describee fishing tition.
Recrelog their
Recremay log
en may
fishermen
competition. tions,
sport
or compe
re or
sport fisherm
pleasu
fishing
pleasure
in fishing
pate in
partici
conventions,
has
participate
ss or
has conven
or
fishing
catche
fishing
catche
ational
ational
and
ions and
restrictions
titions.
compe
licensingg restrictin which
competitions.
rules,
rules, licensin
in which
way
way
the
the
limit
that limit
laws
laws that
ly,
typically,
caught;; typical
be caught
may be
fish
nets
fish may
of
nets
of
use
the use
prohibitit the
these
these prohib
with
of fish
fish with
catchingg of
the catchin
and
and the
The
mouth.. The
the mouth
in the
not in
hooks
hooks not
recreof recreform of
commonn form
most
most commo
with aa
done with
fishing isis doneand any
ational
ational fishing
hooks and any
line, hooks
reel, line,
rod,
rod, reel,
or
baits or
of baits
range of
wide range
of aa wide
one
one of
The
flies.
al flies. The
artificial
as artifici
such as
lures
lures such
attempt-tgg or
or attemp
catchin
of
catchin
e
of
e
practic
practic
hook isis
with aa hook
fish with
catch fish
to catch
ing
In
ing to
angling.. In
as angling
known as
lly known
genera
generally
expecmes expecis someti
sometimes
angling
angling,, itit is
ation:
information:
ional inform
Nutrit
Nutritional
an
ily an
primarily
is primar
ck is
Haddo
Haddock
protein..
of protein
source of
nt source
excelle
excellent
es
provides
n, itit provid
addition,
In
In additio
B12,
vitamin B12,
of vitamin
plenty
plenty of
m
selenium
and seleniu
xine and
pyrido
pyridoxine
of
amountt of
good amoun
and
and aa good
um.
um.
potassi
potassi
and
and
sodium
sodium
Seafood
marine
of marine
form of
any form
Seafoo
by
Seafoodd isis any as food
by
ed as food fish,
regarded
life
life regard
includee fish,
ds includ
Seafoods
human
humans.s. Seafoo us and
shellshell(octopus and p and
cs (octop
mollus
molluscs
(shrimp and
eans (shrim
crustaceans
fish),
(sea
fish), crustac
(sea
derms
derms
echino
), echino
lobster
lobster),
s)
urchins)
sea urchin
and sea
ber and
cucum
cucumber
Les fruits
d
e mer
Haddock
Recreational
Fishing
Filet de
saumon au
Préparation
mie
et à la mou
: 15 minutes
tarde l
- Cuisson:
15 minutes
Ing rédient
- Portions:
s:
4
4 filets de
1/3 tasse saumon
2 c. à soup(85 ml) mayonnai
se, légèr
1 c. à soup e (30 ml) moutarde
e
de Dijon
1 c. à thé e (15 ml) miel
1 c. à thé (5 ml) moutarde
de Meaux
1/2 c. à (5 ml) eau
thé (2 ml)
1 pincée
piment de assaisonnement
1 c. à thé
au chili
(5 ml) jus Cayenne
de citron
Préparatio
L’aiglefin
est
des poissons sans doute un
dans notr les plus utilisés
e cuisine.
effet, ce
En
poisson
sert depu
toujours
is
dans la
préparation des
tradition
nels «Fish
and Chip
s ».
NAPKIN
Homard / Lobster
Le Journa
l
172055
the
that the
shown that
has shown
decade
in
decadess has
mineralsls in
and minera
ts and
nutrien
nutrients
eimprovemake improv
can make
seafoo
seafoodd can
pment
development
brain develo
in brain
ments
ments in
has
and has
uction and
reproduction
and
and reprod
for
role for
the role
hted the
highlig
highlighted
of
nality
nality of
functio
functio
the
in
the
d
in
d
seafoo
seafoo
body.
human body.
the
the human
over
all over
ed all
is consumed
Seafoo
Seafoodd is consum
the
es the
provides
world; itit provid
the
the world;
highof highsource of
prime source
world's
of
world's prime
14-16% of
protein:: 14-16%
quality
quality protein
ed
consumed
protein consum
animal protein
the
the animal
billion
one billion
over one
ide; over
world-w
their
world-wide;
as
d
seafood as their
on seafoo
rely on
people
people rely
animal
of
of animal
source
y
source
y
primar
primar
the
among the
Fish isis among
protein
ns.
protein.. Fishn food allerge
ns.
allerge
food
n
commo
most
most commo
few
past few
the past
over the
ch over
Resear
Research