Founded in 1975 by Amédée Archambault, the Poissonnerie du Marché Atwater has stayed the course through nearly five decades of shifting seafood trends. Now run by Jean-Sébastien Bernard—who started out cutting fish as a favour to his then-girlfriend’s dad (Amédée)—the shop is a pillar of the market, known for its obsessively fresh product and hands-on prep. Everything from snow crab to sashimi-grade salmon is cut on-site, with whole fish stored on ice in a chilled back room. Jean-Sébastien, calm but clearly lit up by the work, knows the story behind every catch. What was once a counter selling mostly frozen haddock and cod now deals in oysters, sea urchins, and smoked salmon the team claims is the best in town. Whether it’s tartare cubes or thick-cut fillets, regulars trust the product—and the people behind it. That’s the kind of loyalty you earn when you cut every filet yourself.
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