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In 1995, Serge LeBlanc, a graduate from the University of Moncton in biology, knew that the ideal conditions of Bouctouche Bay would allow the native oyster (crassostrea virginica) to be cultivated and served on dinner plates around the world.


However, the road to get there has been a long and arduous one. His philosophy was to get the oysters off the sea floor, away from mud flats and position them at the right depth in the water column where phytoplankton is most abundant and with a little care nature would do the rest.


From that philosophy Acadian Bay Enterprises was born. Over a span of 27 years, Serge LeBlanc, B.Sc., Biologist and designer of the original OysterGro System concept has perfected his growing methods and techniques to ensure the best quality and consistent oysters possible – the Chebooktook, Belle du Jour and the Dixon Point.

27 year in the making...

Serge Bay Photo.jpeg

A joint venture...

A joint venture between  Alliance Seafood Inc. and Acadian Bay Enterprises Inc.
Combines the best in marketing and expertise in growing oysters.


The owners and marketing team of Alliance Seafood have a great deal of experience in both procuring and marketing seafood from around the world. 

In 2016, the idea of marketing the perfect oyster from the
perfect bay came to light with the building of a new plant called
Great Little Harbour Seafood Company.

 In a partnership with Alliance Seafood, The Great Little Harbour shares Sergeʼs enthusiasm
for the oyster, its quality and most importantly an all around gastronomic experience.


The Chebooktook, Belle du Jour and Dixon point oysters are part of other fresh seafood
offerings like fresh cold water shrimp and Arctic Char alongside a long list of frozen fish
and value added seafood offered by Alliance Seafood.

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