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.
One of Canada’s tastiest freshwater fish, the fillets are excellent for pan-searing but also firm enough for the barbecue.
Good source of vitamin D
Source of protein
Helps with tissue formation
Featured Recipe:
Mushroom Risotto with Pan Seared Pickerel
One of the easiest seafood species to prepare and one of the most satisfying. A few minutes in a pan or on a grill is all they need to add the perfect flavour boost to pasta, soups, and so much more.
Great source of protein and phosphorus
Helps nerves and immune system function
Aids in skin maintenance
Featured Recipe:
One Pot Seafood Jambalaya
The cold, deep waters of the North Atlantic are the perfect habitat for cod, which is why ours are the best there are. The mild taste and large flakes make it a crowd-pleaser, no matter how it’s served.
Helps build strong bones and teeth
Low in sodium and saturated fat
Contains antioxidants
Featured Recipe:
Canadian Baked Fish and Potato Casserole