Quiaude is a thick fish soup or chowder traditionally concocted in Gaspésie and sometimes other parts of Maritime Quebec.

Quiaude is a soup flavored with the residues left over from salting cod: heads, jowls, livers, nauves (the flesh surrounding the backbone[1]) and tongues.

Centuries ago, in Europe, fishermen would often use part of their catch to create nourishing and easily prepared dishes in the form of a thick soup.

It is widely believed that fishermen from Gaspesia and Acadia kept up the same practices and that this is what created quiaude.

Etymologically, the name quiaude originates from Oïl speakers north of the Joret line, where the Latin /ka/ was preserved.