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.
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:
Sheet Pan Coconut-Crusted Cod and Sweet Potatoes
Several species of crab are caught in Canadian waters, all of which are healthy and delicious. Succulent crab meat is exceptional in dips, soups, and more.
Contains antioxidants
May aid brain development
Source of omega-3s
Featured Recipe:
Lobster Mac and Cheese
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:
Roasted Butternut Squash Soup with Seared Scallops