Few fish represent our maritime heritage better than the halibut. Wild-caught and farmed throughout the waters of the Maritime provinces, Newfoundland and Labrador, and the Gulf of St. Lawrence, this flatfish is not just a staple but a testament to our nation's rich fishing traditions.
With its distinct diamond shape and grey-green hues, halibut is unique in appearance—and taste. Its meat is lean, mildly sweet, and beautifully flaky, making it a favourite choice for many dishes. In fact, many Canadians would argue that a plate of crispy fish and chips reaches perfection only when it's made with halibut.
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:
10-Minute Ranch Lobster Rolls
This hefty fish averages 11 kg, and it’s firm enough to be a prime choice for grilling or deep frying for fish tacos or fish and chips.
Low in sodium and saturated fat
Aids in tissue formation
Excellent source of selenium, an antioxidant
Featured Recipe:
Montreal Steak Seasoned Trout
These delicious fish have beautiful flesh with a sweet and delicate flavor. A whole fish or fillet makes a spectacular main course, and there are seemingly endless ways to cook and serve it.
Assists tissue formation
Excellent source of Vitamin B12
Source of copper
Featured Recipe:
Spicy Maple Syrup Fried Fish with Waffles