Chaleur Bay is an inlet of the Gulf of St. Lawrence, extending between Quebec’s Gaspé Peninsula and northern New Brunswick, Canada, and called by the Indians the “sea of fish.”

It is a submerged valley of the Restigouche River and is 90 miles (145 km) long and 15 to 25 miles (24 to 40 km) wide. The name of the bay is attributed to explorer Jacques Cartier (Baie des Chaleurs). It translates into English as "bay of warmth" or "bay of torrid weather".

The estuaries of various rivers emptying into the bay create a prominent smell of salt water, notably in the estuary of the Restigouche River.

Tourism in the region has been driven in the summer months by users of the bay's beaches. The warm ocean currents that enter the bay from the larger Gulf of St. Lawrence result in some of the warmest saltwater on the Atlantic coast north of the state of Virginia.

Chaleur Bay is home to a variety of marine life including numerous species of ground fish and shellfish such as lobster and scallops. Additionally, many of the bay's pristine rivers support some of the largest wild Atlantic Salmon remaining in the north Atlantic Ocean, creating a haven for sport angling. While whale watching including endangered targets such as Fin whales are popular attractions in the bay,

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