The waters of the Gulf of St. Lawrence are changing. It’s a slow burn, not a sudden shock, but scientists have been tracking a gradual rise in temperature for years.

Now, those rising temperatures are having a real impact on some of our favourite catches, including the beloved crevette nordique or northern shrimp, a staple in the modern Québécois diet.

To dive deeper into this story and what it means for your plate, I spoke to Marie-Julie Roux, she a research scientist on fisheries ecosystems and climate change at the Maurice-Lamontagne Institute in Rimouski.

This conversation originally aired on CBC Breakaway in March 2024.