Also known as: Scrod Cod
Fished for centuries off the rugged coastlines of Newfoundland and Labrador, this fish has not only sustained communities but has also woven itself into the cultural fabric of our eastern shores. Recognizable by its speckled, olive-green to brownish-grey appearance, the Atlantic cod is a true icon of our waters.
A bite into a piece of cod is a singular experience. Its lean, white flesh boasts a mild and slightly sweet taste, making it a favourite for many dishes. Particularly popular is baked cod — seasoned simply and cooked to perfection, it captures the essence of Atlantic flavours in every bite. It’s also a top choice for fish and chips and other deep-fried fish recipes.
FYI: Atlantic cod under 2.5 pounds are often referred to as 'scrod.'
(Health Benefits based on Scrod Cod (per 100g cooked))
From the chilly Pacific waters of British Columbia, this versatile and nutritious species is as delicious in a tuna salad as it is served hot off the grill.
A source of omega-3s
Helps maintain bones and teeth
Excellent source of Vitamin B12
Featured Recipe:
Tuna, Beet, and Squash Tartare on Crispy Wontons
There aren’t many seafood species you can buy live, fresh, cooked, or canned, often in the same store. The pride of Atlantic Canada, our succulent lobsters are second to none.
An excellent source of copper
Contains antioxidants
Low in saturated fats compared to other meat proteins
Featured Recipe:
Lobster Pizza
Found anywhere from the surface to the ocean floor 300 m below, this mild, slightly sweet fish can be used in almost any fish recipe.
Source of potassium
Low in sodium
Excellent source of antioxidants
Featured Recipe:
Canadian Baked Fish and Potato Casserole